- 4
Ingredients
- Soup:
- 2 Tablespoons unsalted butter
- 1 clove fresh garlic, minced
- 1/4 Cup all purpose flour
- 32 oz. Chicken stock (try using part Campbell's Stock)
- 1 Cup milk
- 1/2 Teaspoon salt
- 2 Tablespoons fresh dill, chopped
- Pepper to taste
- 4 ounces finely shredded poached chicken
- Dumplings:
- 1 Cup all purpose flour
- 1/2 Tablespoon baking powder
- 3/4 Teaspoons salt
- 1/8 Teaspoon pepper
- 1 Egg
- 1/2 Cup buttermilk
- 2 tablespoons fresh chives, chopped, optional OR
- 1 teaspoon fresh thyme, stemmed
- 30 grams 4-cheese Italian blend or Tex-Mex blend
Preparation
Step 1
To make the soup, melt the butter in a large Dutch oven or soup pot and saute the garlic for a minute or so until softened. Add the flour and whisk for a few minutes until all the flour granules are coated. Slowly add the chicken stock while whisking so that the flour pieces are broken down. Add the milk, dill, chicken shreds and seasonings. Lower the heat to medium and cook for approximately 30 minutes until the soup thickens.
To make the dumplings, combine the flour, baking powder, salt and pepper in a bowl. In a separate bowl, whisk together the egg, buttermilk, chives and cheese. Add the wet ingredients to the dry and stir just until combined. Using a tablespoon or 1 oz. scoop, drop the biscuits into boiling water, lower the heat to medium and cook for approximately 20 minutes until the dumplings are puffed up and firm. Note that many people like to cook their dumplings in the actual soup so that the dumplings pick up the soup flavor. I find, however, that it makes the soup cloudy and I prefer to cook them separately. An option, though, is to use chicken stock instead of water to cook the dumplings. Makes approximately 8 dumplings. (n.b. I halved the original dumpling recipe as it just seemed excessive for the amount of soup)
To serve, place the desired amount of dumplings in each bowl and ladle the soup over.
Nutrition Facts - 4 Servings
Amount Per Serving
Calories 318.9
Total Fat 10.8 g
Saturated Fat 5.9 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 94.0 mg
Sodium 934.8 mg
Potassium 465.7 mg
Total Carbohydrate 36.4 g
Dietary Fiber 1.1 g
Sugars 4.5 g
Protein 19.7 g