Chicken Soup With Whole Wheat Dumplings Recipe

Name: Chicken Soup With Whole Wheat Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock; 3/4 lb boneless skinless chicken breast half; 1/4 cup all-purpose flour; 1/4 cup whole wheat flour; 2 tablespoons freshly grated parmesan cheese; 2 tablespoons skim milk; 1 large egg; salt & freshly ground black pepper; 1 large carrot, cut into 1/2 inch pieces; 1 large parsnip, cut into 1/2 inch pieces; 1/2 small butternut squash, peeled,seeded and cut into 1/2 inch pieces; 1 large turnip, peeled and cut into 1/2 inch pieces; 1 leek, white and tender green parts only,halved lengthwise and cut into 1 inch pieces

Servings: persons

8 cups chicken stock
3/4 lb boneless skinless chicken breast half
1/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tablespoons freshly grated parmesan cheese
2 tablespoons skim milk
1 large egg
salt & freshly ground black pepper
1 large carrot, cut into 1/2 inch pieces
1 large parsnip, cut into 1/2 inch pieces
1/2 small butternut squash, peeled,seeded and cut into 1/2 inch pieces
1 large turnip, peeled and cut into 1/2 inch pieces
1 leek, white and tender green parts only,halved lengthwise and cut into 1 inch pieces

1
In a large pot, bring the chicken stock to a simmer.
2
Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes.
3
Transfer the chicken to a plate to cool slightly, then pull into shreds.
4
Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg.
5
Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
6
Transfer to a pastry bag fitted with a 1/4-inch round tip.
7
(I use a ziploc bag with a corner cut out).
8
Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper.
9
Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes.
10
Add the leek and cook until tender.
11
Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup.
12
When all of the dough has been added, stir gently and cook until tender, about 2 minutes.
13
Add the shredded chicken, cook until heated through and serve.

1120

kcal

Calories

Fat

Carbs

184

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 8 cups chicken stock, 3/4 lb boneless skinless chicken breast half, 1/4 cup all-purpose flour, 1/4 cup whole wheat flour, and more.

Yes, Chicken Soup With Whole Wheat Dumplings 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 Soup With Whole Wheat Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions