Chicken and Dumplings Soup
Chicken and Dumplings Soup brings all the best qualities of Chicken and Dumplings together for the modern palate, leaving the gravy and heartburn in the past.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 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
In a large sauce pot, melt the Land O Lakes® 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.
Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
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.
Serving: 1serving | Calories: 274kcal | Carbohydrates: 18g | Protein: 26g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 440mg | Potassium: 742mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5640IU | Vitamin C: 8.7mg | Calcium: 93mg | Iron: 1.8mg