Hearty Chicken Soup with Dumplings
Prep Time
30mins
Time to Table
50mins
Servings
6 (1 cup soup and 1 dumpling)
Ingredients
- 3 cups lower sodium chicken broth
- 3 medium carrots, sliced
- 2 cups cubed baking potatoes
- 2 celery stalks, chopped
- 1/2 cup chopped onion
- 1/2 teaspoon salt-free garlic & herb seasoning mix
- 1 1/2 cups cooked cubed chicken breasts
- 1 tablespoon chopped fresh parsley
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cold
- 1/3 cup Daisy Cottage Cheese
- 1/3 cup skim milk
Ingredients
- 3 cups lower sodium chicken broth
- 3 medium carrots, sliced
- 2 cups cubed baking potatoes
- 2 celery stalks, chopped
- 1/2 cup chopped onion
- 1/2 teaspoon salt-free garlic & herb seasoning mix
- 1 1/2 cups cooked cubed chicken breasts
- 1 tablespoon chopped fresh parsley
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cold
- 1/3 cup Daisy Cottage Cheese
- 1/3 cup skim milk
Directions
- In a 3-quart saucepan, heat the chicken broth, carrots, potatoes, celery, onion and seasoning mix to boiling; reduce the heat. Cover and simmer for 5 minutes.
- Stir in the chicken and parsley; return to a boil.
- Meanwhile, stir together the flour, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles fine crumbs.
- Stir in the cottage cheese and milk just until moistened. Drop the dough by 6 spoons onto the hot chicken or vegetables in the boiling soup (do not drop directly into the liquid).
- Reduce the heat to a simmer and cook uncovered for 10 minutes. Cover and cook for 10 minutes longer or until a toothpick inserted in the center of a dumpling comes out clean.
- Ladle the soup and dumplings into bowls, and serve.
- Calories:256
- Cholesterol:38
- Dietary Fiber:3
- Protein:18
- Sat Fat:3
- Sodium:316
- Sodium:317
- Sugars:5
- Total Carbohydrate:33
- Total Fat:6
