Chicken Dumpling Soup Recipe

Name: Chicken Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1 can (10 Oz. Size) Cream Of Chicken Soup; 1 can (10 Oz. Size) Cream Of Celery Soup; 3 cans (14 Oz. Size) Low Sodium Chicken Broth; 1 cup Water; 1-1/4 cup Milk; 1 teaspoon Canola Oil; 1/2 cups Medium Onion, Chopped; 3/4 cups Celery, Chopped; 2 whole Carrots, Chopped; 2 Tablespoons Minced Garlic; 1 teaspoon Minced Ginger; 3 whole Boneless, Skinless Chicken Breast Cooked And Shredded; 2 leaves Bay Leaves; 1/2 teaspoons Dried Basil; 1/2 teaspoons Dried Parsley; Salt And Pepper, to taste; FOR THE DUMPLINGS:; 1 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 1/2 cups Milk; 2 Tablespoons Canola Oil

Servings: persons

FOR THE SOUP:
1 can (10 Oz. Size) Cream Of Chicken Soup
1 can (10 Oz. Size) Cream Of Celery Soup
3 cans (14 Oz. Size) Low Sodium Chicken Broth
1 cup Water
1-1/4 cup Milk
1 teaspoon Canola Oil
1/2 cups Medium Onion, Chopped
3/4 cups Celery, Chopped
2 whole Carrots, Chopped
2 Tablespoons Minced Garlic
1 teaspoon Minced Ginger
3 whole Boneless, Skinless Chicken Breast Cooked And Shredded
2 leaves Bay Leaves
1/2 teaspoons Dried Basil
1/2 teaspoons Dried Parsley
Salt And Pepper, to taste
FOR THE DUMPLINGS:
1 cup All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Pepper
1/2 cups Milk
2 Tablespoons Canola Oil

1
In a large saucepan or Dutch oven, stir together cream of chicken, cream of celery, chicken broth, water and milk. Bring to a simmer over medium heat.
2
Heat oil in a skillet over medium-high heat. Add onion, celery, carrots and saute until just softened. Add garlic and ginger and cook another 30 seconds. Add shredded chicken and mix well.
3
Transfer chicken mixture into the soup pot, and mix well. Add bay leaves, basil, parsley, salt and pepper and stir to incorporate all ingredients. Bring to a boil, then reduce heat to low, and simmer for 30-45 minutes.
4
While soup is simmering make the dumplings. In a medium bowl, stir together the flour, baking powder and salt/pepper. In another small bowl, mix together the milk and canola oil. Pour the milk mixture into the dry ingredients and stir just until moistened.
5
Drop tablespoons of the dumplings mixture into the simmering stew. Cover pot tightly, and bring to a boil. Reduce heat to a simmer and cook for about 12 to 15 minutes total. You can flip them over halfway through if you'd like. Ladle into bowls and serve hot. Enjoy!

1075

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: FOR THE SOUP:, 1 can (10 Oz. Size) Cream Of Chicken Soup, 1 can (10 Oz. Size) Cream Of Celery Soup, 3 cans (14 Oz. Size) Low Sodium Chicken Broth, and more.

Yes, Chicken Dumpling Soup 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.

Chicken Dumpling Soup

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