"Many generations of my family have considered this soup a favorite." Doreen Parker, 55, Uxbridge, Mass.

Doreen Parker, Uxbridge, Mass.
Recipe by MyRecipes January 2015

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Credit: Dominic Perri; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.)

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

Nutrition Facts

510 calories; fat 15g; saturated fat 7g; protein 49g; carbohydrates 44g; fiber 2g; cholesterol 143mg; sodium 1023mg.
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