Herbed Chicken & Dumpling Soup

Another soup? I know, right?

Truth be told, David had to have a tooth pulled, and that had me seeking out soft things for him to eat. There’s not much softer than soup!

This chicken & dumpling soup was a tasty, quick meal. Using store-bought chicken stock gave this dish a long-cooked taste, even though it was finished in about half an hour. Fresh herbs really upped the flavor profile from what you’d normally expect in a quick soup. All in all, I was pleased.

Herbed Chicken & Dumpling Soup
Adapted from Cooking Light Magazine

  • Cooking spray
  • 8  ounces  skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3/4  cup  (1/4-inch) diagonally cut celery
  • 1/2  cup  (1/4-inch) diagonally cut carrot
  • 1/2  cup  chopped onion
  • 1/8  teaspoon  dried thyme
  • 3  parsley sprigs
  • 1  bay leaf
  • 3  cups chicken stock
  • 2.25  ounces  all-purpose flour (about 1/2 cup)
  • 1  tablespoon  chopped fresh parsley
  • 1/4  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1/4  cup  1% low-fat milk

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan; keep warm. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done. Discard parsley sprigs and bay leaf.

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One Response to “Herbed Chicken & Dumpling Soup”

  1. Olga

    This looks amazing! Just what a doctor would have ordered for my broken heart 🙂

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