Chicken Dumpling Soup

 

  • Butter

  • Flour

  • Baking Powder

  • Seasonal veggies

  • Chicken

  • Bouillon or broth

Ingredients

Serving Sizes

    • ½ tbsp butter

    • 1 tbsp flour to thicken soup

    • 1 cup broth or equivalent bouillon

    • ¼ cup flour, ¼ tsp baking powder, ¼ tsp butter for dumpling mix

    • 1 cup diced seasonal veggies

    • Chicken

    • Bouillon or broth

    • 1 tbsp butter

    • 2 tbsp flour to thicken soup

    • 2 cups broth or equivalent bouillon

    • ½ cup flour, ½ tsp baking powder, ½ tsp butter for dumpling mix

    • 2 cups diced seasonal veggies

    • Salt to taste

    • 2 tbsp butter

    • 4 tbsp flour to thicken soup

    • 4 cups broth or equivalent bouillon

    • 1 cup flour, 1 tsp baking powder, 1 tsp butter for dumpling mix

    • 4 cups diced seasonal veggies

    • Salt to taste

Instructions

  1. Cut chicken into 1/2 inch cubes​. Heat oil in a pot, add chicken and cook for 10-15 minutes or until the chicken is no longer pink.

  2. Dice the veggies, and stir with chicken broth. Bring to a boil and reduce heat. Add water as needed.

  3. Take a bowl and empty the flour and baking powder mix, add a pinch of salt. Slowly add water and mix to form a paste that flows well. Add to thicken the soup.

  4. Add a heapful of dumpling batter with a spoon to the boiling soup. Simmer until the dumplings are cooked (about 10 minutes). Add water to maintain soup consistency.

  5. Serve and Enjoy!!!!

Nutrition Facts

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