Recipes and Cooking Chicken Soup with Chive Dumplings 4.3 (7) 1 Review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 30 mins Cook Time: 50 mins Total Time: 1 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 skinless, boneless chicken breast halves (about 1 pound total) Salt Ground black pepper 2 tablespoon olive oil 1 cup chopped carrots (2 medium) 1 cup chopped celery (2 stalks) ⅓ cup chopped leeks (1 medium) 6 cup chicken stock 4 sprigs fresh thyme 1 bay leaf 1 ½ cup all-purpose flour 1 tablespoon snipped fresh chives 2 teaspoon baking powder 1 teaspoon salt 3 tablespoon cold butter ¾ cup milk ¼ cup snipped fresh Italian (flat-leaf) parsley Directions 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 (170 degrees F). Remove chicken; cool. Add carrots, celery, and leek to Dutch oven. Cook, covered, for 5 to 7 minutes or until vegetables are tender. 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. 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. 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. Tips To make a vegetarian version, substitute vegetable broth for the chicken stock and omit the chicken. Rate it Print Nutrition Facts (per serving) 334 Calories 12g Fat 30g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 334 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 62mg 21% Sodium 1260mg 55% Total Carbohydrate 30g 11% Total Sugars 4g Protein 24g Vitamin C 7.1mg 36% Calcium 161.5mg 12% Iron 2.5mg 14% Potassium 408mg 9% Folate, total 80.6mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.