Chicken and Dumplings Soup
Easy 30 minute Chicken and Dumplings is the perfect soup for dinner! This is a lower calorie chicken and dumplings recipe that's full of flavor!
Servings: 6 servings
Cost: 12
Ingredients
Soup:
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced (approx. ½ cup)
- 1 stalk celery diced (approx. ⅓ cup)
- 1 medium carrot peeled and diced (approx. ½ cup)
- 2 cloves garlic minced
- 1 medium russet potato diced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons (16g) all purpose flour
- 32 ounces chicken stock
- 2 cups cooked shredded chicken (approx. 10 ounces or 306g)
- ½ cup frozen peas
Dumplings:
- 1 cup (124g) all purpose flour
- 2 tablespoons vegetable oil or olive oil
- ¼ cup nonfat milk
- 1 large egg
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Melt butter in a 4 quart pot over medium heat. Cook onion, celery, and carrot for two minutes, stirring often. Add the garlic, cook one minute. Add the potato, salt, pepper, and Italian seasoning and cook for another minute.
- Stir flour into vegetables and cook one minute then stir in chicken stock. Stir to remove anything stuck to the bottom of the pan. Cover and bring to a boil.
- Meanwhile, make the dumplings by stirring all ingredients for the dumplings in a medium sized bowl. Mixture will be thick. Set aside.
- Cook until soup is boiling and then cook until potatoes are fork tender, about 4-5 minutes.
- Add the chicken and peas to the pot and stir.
- Drop dumplings into the pot using two spoons. This recipe makes about 6 dumplings, unless you want them smaller or larger.
- Cover the pot and cook until the dumplings are cooked, 8-11 minutes. Serve hot.
Notes
- If you want semi-homemade help with this recipe, use Bisquik baking mix for the dumplings. I use the dumpling recipe on the side of the box sometimes and it makes it easier to not have to make them from scratch.
- If you want to use RAW chicken: use 1 pound boneless skinless chicken breast. Heat 1 tablespoon olive oil in soup pot over medium high heat. Season chicken with salt and pepper (about 1/2 teaspoon each). Add the chicken and brown on all sides, about 3-4 minutes total. Remove chicken from the pan then start at step 1.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 37g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 818mg | Potassium: 915mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2060IU | Vitamin C: 22mg | Calcium: 118mg | Iron: 3.7mg
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