Chicken Soup with Chive Dumplings
So thick, you could almost call this soup a stew; add a green salad and you've got a meal.
Nutrition Score per serving
1 cup soup
2 dumplings: 346 calories
8 g fat (21% of calories)
3 g saturated
39 g carbs
28 g protein
5 g fiber
185 mg calcium
4 mg iron
690 mg sodium
Serves: 4
Cook Time: 18-22 minutes
Ingredients
| 2 | t | olive or vegetable oil |
| 1⁄2 | c | chopped onion |
| 1 | green bell pepper, seeded and chopped | |
| 1 | c | baby carrots, halved |
| 2 | clv | garlic, minced |
| 1 | lb | skinless, boneless chicken breasts, cut into 1-inch pieces |
| 2 | bay leaves | |
| 1 | t | dried thyme |
| 1⁄4 | t | ground black pepper |
| 1⁄4 | t | ground sage |
| 4 | c | reduced-sodium chicken broth |
| 1 | c | frozen green peas |
| 2 | T | chopped fresh parsley |
| Dumplings | ||
| 1 | c | all-purpose flour |
| 1 1⁄2 | t | baking powder |
| 1 1⁄2 | T | unsalted butter |
| 1⁄2 | c | nonfat milk |
| 2 | T | chopped fresh chives |
Instructions
Heat oil in a large stock pot (with a tight-fitting lid) over medium-high heat. Add onion, bell pepper, carrots, and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown on all sides. Add bay leaves, thyme, pepper, and sage and stir. Add chicken broth and bring mixture to a boil. Reduce heat to medium and simmer 5 minutes.
Meanwhile, in a medium bowl, combine flour and baking powder. Work in butter with a fork until mixture is crumbly. Add milk and stir with a fork until mixture comes together. Fold in chives.
Add peas to simmering liquid in pot and return to a simmer.
Using a large spoon, drop 8 ball-shaped dumplings (slightly bigger than golf balls) into liquid. Cover and simmer 8 to 10 minutes (without lifting lid), until dumplings are tender and cooked through (they'll be firm to the touch).
Remove from heat and discard bay leaves. Ladle soup and dumplings into bowls and sprinkle with fresh parsley.
Meanwhile, in a medium bowl, combine flour and baking powder. Work in butter with a fork until mixture is crumbly. Add milk and stir with a fork until mixture comes together. Fold in chives.
Add peas to simmering liquid in pot and return to a simmer.
Using a large spoon, drop 8 ball-shaped dumplings (slightly bigger than golf balls) into liquid. Cover and simmer 8 to 10 minutes (without lifting lid), until dumplings are tender and cooked through (they'll be firm to the touch).
Remove from heat and discard bay leaves. Ladle soup and dumplings into bowls and sprinkle with fresh parsley.
