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Chicken Dumpling Soup

Chicken Dumpling Soup

Cost $20, save $15

Source: Recommended by CookPal

  • 75 Min
  • 16 Servings
  • $20

INGREDIENTS

  • Dumpling Mixture

    • 🍗 3 cups chopped cooked chicken breast
    • 🥚 2 eggs
    • 3/4 cup chicken broth
    • 1 cup all-purpose flour
    • 1/4 cup chopped fresh parsley
    • 🧂 2 teaspoons salt
    • 1/8 teaspoon black pepper
    • 1/2 teaspoon dried tarragon

  • Soup Base

    • 4 cups chicken broth
    • 🧈 1/4 cup butter
    • 🧅 2 cups chopped onion
    • 1 1/2 cups thinly sliced celery
    • 🧄 2 cloves garlic, minced
    • 1/2 cup all-purpose flour
    • 2 quarts chicken broth
    • 🧂 1 1/2 teaspoons salt
    • 🥕 1 1/2 cups chopped carrots
    • 🍗 3 cups chopped cooked chicken breast

STEPS

1

In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper, and tarragon. Process until smooth.

2

In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.

3

In a large pot melt butter over medium heat. Cook onion, celery, and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated.

4

Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.

5

Stir in dumplings, reserved liquid, and 3 cups cooked chicken. Simmer 15 minutes more before serving.

NUTRIENTS

Per 1 serving

🔥

189

Calories

  • 17
    Protein
  • 13
    Carbs
  • 8
    Fats

💡 For an enhanced flavor, use homemade chicken broth.Ensure dumplings are cooked thoroughly to avoid a gummy texture.Store leftover soup in an airtight container for up to 3 days in the fridge.