Chicken and Vegetable Dumpling Soup
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Mel's Kitchen Cafe · by Mel★ 4.6 (246)

Chicken and Vegetable Dumpling Soup

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 47%
CARBS 20G33% OF CAL
3G FIBER4G SUGAR13G OTHER
FAT 8G28% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty chicken and vegetable soup thickened with a sour cream and baking powder dumpling mixture. Homey and warming for any meal.

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Nutrition & ingredients

Ingredients

serves 8
  • 1-2 teaspoons olive oil
  • 1 cup diced celery (about 2-3 stalks)
  • 1 cup diced carrots
  • 1 cup diced yellow or white onion
  • 1 teaspoon salt (I use coarse, kosher salt)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 8 cups chicken broth (I use low-sodium)
  • 1 to 1 1/2 pounds boneless, skinless chicken breasts or 3-4 cups cooked chicken (see note)
  • 1/2 cup water + 1/4 cup all-purpose flour to thicken
  • 1/2 cup frozen peas
  • 1 cup all-purpose flour (use 1 1/4 cups flour for sturdier dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme or sage
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon vegetable or canola oil
PREP
30M
SODIUM
1029MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.