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 pound skinless, boneless chicken breast halves; 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 and freshly ground 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 pound skinless, boneless chicken breast halves
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 and freshly ground 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. Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes. Transfer the chicken to a plate to cool slightly, then pull into shreds.
2
Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a pastry bag fitted with a 1/4-inch round tip.
3
Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper. Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes. Add the leek and cook until tender. 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. When all of the dough has been added, stir gently and cook until tender, about 2 minutes. Add the shredded chicken, cook until heated through and serve.
4
Notes: One Serving 208 calories, 4 gm total fat, 3 gm saturated fat, 22 gm carb.

1122

kcal

Calories

Fat

Carbs

183

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 13 ingredients. The key ingredients include: 8 cups chicken stock, 3/4 pound skinless, boneless chicken breast halves, 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.

Chicken Soup With Whole-Wheat Dumplings

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