Chicken and Vegetable Dumpling Soup

Prep Time 15 minutes

Cook 30 minutes
Time
Total Time 45 minutes
Serving 8 portions

Ingredients
For the Soup:
1 1/2 pounds chicken breast cut into 1/2-inch cubes
1 large onion peeled and diced
3 cloves garlic minced
4 celery stalks thinly sliced
4 carrots thinly sliced
4 tablespoons Butter with Olive Oil & Sea Salt 1 half stick
1 teaspoon ground mustard
1/8 teaspoon ground turmeric for colour
1 bay leaf
64 ounces low-sodium chicken stock
1/4 cup chopped parsley
Pepper to taste
Dumplings:
3/4 cup flour
3 tablespoons grated Parmesan cheese
1 tablespoon fresh thyme leaves finely minced
1/2 teaspoon fresh rosemary finely minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup whole milk

Instructions
For the soup
In a large sauce pot, melt the 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.
For the dumplings
Drop teaspoon-sized amounts (the dumplings should be small they’ll expand
while cooking) of dumpling dough into the boiling soup, covering the entire
surface of the soup. I use a #60 small cookie scoop. Cover the pot and simmer
the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while
the dumplings cook! Add time if the dumplings haven't cooked all the way
(or if they are bigger in size than teaspoon-sized portions).

Mixing

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 1/2-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.

Notes
Using Leftover Chicken or Turkey: very often, I make this with leftover
chicken or turkey. I just omit cooking the chicken in the broth and water at
the beginning and add the leftover, cooked chicken with the peas.
Recipe Notes
To make vegetarian or vegan: Use vegetarian broth and sub 1 can of drained
chickpeas for chicken.
To make the soup gluten free: You could use a gluten free couscous if you can
find it, or try 3/4 cup quinoa. The cook time will remain the same.
Nutrition
Servings 8 servings
Serving size 1 serving
Calories 269kcal
Fat 5.3g
Carbohydrates 30.4g
Fiber 3.6g
Sugar 3.5g
Protein 23.8g

Main ingredients
Chicken soup
Chicken
Celery
Carrots
Parsley
Dumplings
flour
cheese
thyme leaves
rosemary
milk