Chicken Soup with Chive Dumplings

If you are in need of comfort, this is the soup for you. The dumplings taste like light-and-fluffy carbohydrate clouds. Pure deliciousness, we promise. To vary the flavor, add fresh mushrooms with the carrots, celery, and leek and substitute dill for chives in the dumplings.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 50 mins

Chicken Soup with Chive Dumplings

Directions

  1. Sprinkle chicken with salt and pepper. In a large Dutch oven cook chicken in hot oil over medium-high heat until brown on both sides. Reduce heat to medium. Cook, covered, for 7 to 9 minutes more or until chicken is no longer pink (170F). Remove chicken; cool.
  2. Add carrots, celery, and leek to Dutch oven. Cook, covered, for 5 to 7 minutes or until vegetables are tender.
  3. Cut chicken into 1/2-inch pieces. Return chicken to Dutch oven. Add stock, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
  4. Meanwhile, for dumplings, in a medium bowl stir together flour, chives, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in milk just until combined.
  5. Remove thyme and bay leaf from soup. Stir in parsley; season to taste with additional salt and pepper. Bring to boiling. Drop dumpling dough mounds onto hot bubbling soup. Cook, uncovered, for 10 minutes. Reduce heat to medium-low. Cook, covered, about 10 minutes more or until a toothpick inserted in centers of dumplings comes out clean.

From the Test Kitchen

To make a vegetarian version, substitute vegetable broth for the chicken stock and omit the chicken.

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Nutrition Facts (Chicken Soup with Chive Dumplings)

  • Per serving:
  • 334 kcal ,
  • 12 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 62 mg chol. ,
  • 1260 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 24 g pro.
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