Chicken and Dumpling Soup with Quinoa Recipe

Name: Chicken and Dumpling Soup with Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, chopped; 2 tablespoons red wine vinegar; 1 teaspoon dried thyme; 3 medium carrots, halved lengthwise and cut into 1/4-inch half-moons; 2 celery stalks, thinly sliced; Kosher salt and freshly ground black pepper; 4 cups low-sodium chicken broth; 2 small bone-in, skin-on chicken breasts (about 1 pound); One 15-ounce can cannellini beans, strained and rinsed; 1/2 cup quinoa, rinsed well; 1 cup frozen, chopped green beans; 1/2 cup white whole-wheat flour; 1/2 cup loosely packed parsley leaves, finely chopped; 2 large eggs, lightly beaten; 1 tablespoon milk; 1/2 teaspoon baking powder

Servings: persons

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons red wine vinegar
1 teaspoon dried thyme
3 medium carrots, halved lengthwise and cut into 1/4-inch half-moons
2 celery stalks, thinly sliced
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
2 small bone-in, skin-on chicken breasts (about 1 pound)
One 15-ounce can cannellini beans, strained and rinsed
1/2 cup quinoa, rinsed well
1 cup frozen, chopped green beans
1/2 cup white whole-wheat flour
1/2 cup loosely packed parsley leaves, finely chopped
2 large eggs, lightly beaten
1 tablespoon milk
1/2 teaspoon baking powder

1
Heat the oil in a large Dutch oven or pot over medium-high heat.
2
Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes.
3
Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes.
4
Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes.
5
Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
6
Carefully remove the cooked chicken and set aside until cool enough to handle.
7
Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes.
8
Meanwhile, remove and discard the chicken skin and bones.
9
Shred the meat into bite-size pieces and add back to the soup.
10
Add the frozen beans.
11
Make the dumplings .
12
Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl.
13
Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup.
14
Cook until the dumplings float, stirring to break up any large clumps, about 1 minute.
15
Repeat with the remaining batter.
16
Adjust the consistency of the soup with more water if desired and season with salt if needed.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped, 2 cloves garlic, chopped, 2 tablespoons red wine vinegar, and more.

Yes, Chicken and Dumpling Soup with Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Dumpling Soup with Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions