Chicken Dumpling Soup

1. 1

   Place chicken and broth in a large pot and bring to a boil over high heat. Reduce heat to low and simmer, covered, until chicken is cooked through, 20 to 25 minutes.

2. 2

   Turn off heat and remove chicken pieces from pot, reserving broth. When cool enough to handle, remove meat from bones and cut it into bite-size pieces. Stir chicken and corn into broth and bring to a boil over high heat. Reduce heat to low and let simmer while dumpling dough is being made. Season with salt and pepper. Cover pot.

3. 3

   In a food processor, pulse together flour, 1 1/2 tsp. salt and baking powder. Add butter and pulse until mixture resembles coarse meal. Add 1 cup water and pulse until mixture forms a dough. (Don't overmix.)

4. 4

   Uncover pot and drop heaping tablespoons of batter into broth. Cover and simmer for 8 minutes or until dumplings are cooked through. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.