Chicken and Dumpling Soup
Chicken and Dumpling Soup combines classic flavors for a modern palate, leaving the gravy and heartburn behind.
Equipment
- sauce pot
Ingredients
For the Soup
- 1.5 pounds chicken breast, cut into ½-inch cubes
- 1 large onion, peeled and diced
- 3 cloves garlic, minced
- 4 stalks celery, thinly sliced
- 4 carrots thinly sliced
- 4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt 1 half stick
- 1 teaspoon ground mustard
- 0.125 teaspoon ground turmeric for color
- 1 leaf bay leaf
- 64 ounces low-sodium chicken stock
- 0.25 cup chopped parsley
- Pepper to taste
Dumplings
- 0.75 cup flour
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon fresh thyme leaves, finely minced
- 0.5 teaspoon fresh rosemary, finely minced
- 0.5 teaspoon salt
- 0.25 teaspoon ground pepper
- 0.75 cup whole milk
Instructions
Cooking Instructions
- In a large sauce pot, melt the Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat. Add onion, garlic, celery and carrots. Cook for 8–10 minutes. Stir occasionally.
- Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
- Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
- Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Stir in the chicken and parsley. Then use a spoon to drop scant ½-teaspoon lumps of dough into the soup. Simmer 5 minutes, until the chicken and dumplings are cooked through. Remove the bay leaf and serve warm.
Nutrition
Serving: 1servingCalories: 274kcalCarbohydrates: 18gProtein: 26gFat: 11gSaturated Fat: 5gCholesterol: 73mgSodium: 440mgPotassium: 742mgFiber: 2gSugar: 4gVitamin A: 5640IUVitamin C: 8.7mgCalcium: 93mgIron: 1.8mg
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