Rating: 4 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 7

This generous serving of soup is chock-full of vegetables and is hearty enough to pass as a complete meal.$2.43 per serving

Recipe by Cooking Light September 2009

Gallery

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).

    Advertisement
  • To prepare dumplings, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.

  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.

Nutrition Facts

457 calories; fat 19.7g; saturated fat 9.6g; mono fat 5.7g; poly fat 2.4g; protein 31.8g; carbohydrates 37.1g; fiber 3.5g; cholesterol 129mg; iron 3.5mg; sodium 906mg; calcium 142mg.
Advertisement
Advertisement