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Chicken & Vegetable dumpling soup Recipe

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This recipe for Chicken & Vegetable dumpling soup is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup:

1-2 t olive oil
2-3 stalks celery, chopped
2-3 large carrots chopped
1 medium yellow onion, chopped
4 C low sodium chicken broth
4 C water
1 ½ lbs boneless skinless chicken breasts
1 ½ t salt
1 t dried thyme
¼ t pepper
½ C water & ¼ cup flour (to thicken)
½ C frozen peas (or other veg.)

Dumplings

1 C flour
2 t baking powder
½ t salt
¼ t dried thyme or sage
½ C sour cream
½ C milk
1 T oil
Directions:
Directions:
In large pot, heat the oil over med heat. Add celery carrots and onion. Cook 2-3 min. Stirring often. Add the chicken broth, water and chicken. Bring to a simmer and cook 10-15 min until chicken is just cooked through. Remove chicken to a plate. Stir in salt pepper and thyme

In small bowl, whisk ½ cup cold water and ¼ cup flour- slowly add flour mixture into hot broth and whisk until well combined. Stir in frozen veg and bring soup back to a simmer. Cut up cooked chicken and back to soup.

For the dumplings, in a medium bowl, stir together dry ingredients. In a separate bowl combine sour cream, milk, and oil. Add the liquid ingredients to dry ingredients and stir just until combined. (don’t overmix!)

Drop teaspoonful amounts of dumpling dough into the boiling soup, covering the entire surface of the soup. Cover the pot and simmer for 12-15 min. Do Not lift the lid off the lid while the dumplings cook.

When dumplings have cooked fully, remove the lid and gently stir the dumplings to break apart.

 

 

 

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