Chicken & Mini Dumpling Soup
A simple, rich chicken soup—filled with vegetables and chewy dumplings—will fortify your family on a chilly evening. Kids really like to help drop the teaspoon-size dumplings into the simmering broth.
Recipe - Maple Grove
Chicken & Mini Dumpling Soup
Prep Time15 Minutes
Servings8
Cook Time40 Minutes
Ingredients
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
2 tablespoons olive oil
2 cups sliced carrots
1 cup chopped onion
1 cup chopped celery, including some leaves
2 quarts (8 cups) low-sodium chicken broth
1/2 teaspoon cracked black peppercorns
3/4 teaspoon dried thyme
1 bay leaf
2 cups fresh spinach leaves, coarsely chopped, if desired
1 cup whole-wheat flour
1 cup all-purpose flour
3/4 cup low-fat milk
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
1 egg
Directions
- Cook chicken according to package directions. Remove from bones and coarsely chop 2 cups of chicken. Refrigerate left over chicken for another use (if applicable).
- Heat oil in Dutch oven or soup kettle over medium-high heat. Sauté carrot, onion, and celery for 5 minutes. Stir in broth, chicken, pepper, thyme, and bay leaves. Reduce heat to low; simmer, partially covered, 20 minutes. Meanwhile, in small bowl, mix dumpling ingredients until well blended. Drop small spoonful’s of dumpling dough into simmering soup. Partially cover soup; allow dumplings to cook for about 20 minutes (they will rise to the top of the soup as they cook).
- Remove bay leaves before serving soup. Stir in spinach if desired
15 minutes
Prep Time
40 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Gold'n Plump Whole Chicken Fryers, 4.5 Pound
$13.46 avg/ea$2.99/lb
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
Produce Whole Cello Carrots, 2 Pound
$2.99$1.50/lb
Produce Yellow Onions, 0.75 Pound
$1.49 avg/ea$1.99/lb
Foxy Celery, Fresh, 1 Each
$1.99
Swanson® Natural Goodness® 100% Natural, 33% Less Sodium Chicken Broth, 32 Ounce
$3.49$0.11/oz
Essential Everyday Black Peppercorn, Grinder, 1 Ounce
$3.69$3.69/oz
McCormick Whole Thyme Leaves, 0.75 Ounce
$7.19$9.59/oz
Wild Harvest Organic Bay Leaf, 0.15 Ounce
$4.59$30.60/oz
Dole Baby Spinach, 5 Ounce
$3.99 was $4.49$0.80/oz
Bob's Red Mill Whole Wheat Flour, Organic, 100% Stone Ground, 5 Pound
$11.49$2.30/lb
Essential Everyday Flour, All-Purpose, 5 Pound
$2.49$0.50/lb
Cub Milk, Low Fat, 1% Milkfat, 0.5 Gallon
$2.29$4.58/gal
Essential Everyday Garlic Salt, 5.25 Ounce
$2.49$0.47/oz
Essential Everyday Basil Leaves, 0.62 Ounce
$2.19$3.53/oz
Cub Eggs, Large, 12 Each
$2.39$0.20 each
Directions
- Cook chicken according to package directions. Remove from bones and coarsely chop 2 cups of chicken. Refrigerate left over chicken for another use (if applicable).
- Heat oil in Dutch oven or soup kettle over medium-high heat. Sauté carrot, onion, and celery for 5 minutes. Stir in broth, chicken, pepper, thyme, and bay leaves. Reduce heat to low; simmer, partially covered, 20 minutes. Meanwhile, in small bowl, mix dumpling ingredients until well blended. Drop small spoonful’s of dumpling dough into simmering soup. Partially cover soup; allow dumplings to cook for about 20 minutes (they will rise to the top of the soup as they cook).
- Remove bay leaves before serving soup. Stir in spinach if desired