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Homemade Chicken Dumpling Soup

Homemade Chicken Dumpling Soup
Homemade Chicken Dumpling Soup
This healthy recipe comes from NDSU Extension.


  • 1 medium chopped onion
  • 1 c. chopped fresh celery, including leaves
  • 2 Tbsp. olive oil, not virgin (light colored)
  • 2 c. sliced, fresh, whole, peeled carrots
  • 1/2 tsp. peppercorns
  • 2 bay leaves
  • 2 c. cooked, diced, or chunked chicken
  • 1 tsp. dried thyme
  • 2 c. fresh spinach, large stems removed, chopped
  • 2 quarts reduced-sodium chicken broth
  • 2 c. all-purpose flour
  • 3/4 c. skim milk or water
  • 1 fresh, beaten egg


Heat olive oil in 3 quart or larger kettle or Dutch oven. Add chopped onion and celery and saute on medium-high heat until onion starts to get translucent. Add carrots, peppercorns, bay leaves, chicken and broth and bring to a very low boil (simmer). Cook for 20 minutes, covered. Add thyme and spinach and continue to cook, covered. Meanwhile, beat egg in bowl; add flour and liquid and mix until just moistened. Let sit to rest while soup starts to simmer. Simmer for 20 minutes. Drop dumplings into broth using one tablespoon to scoop and another to "drop" off the spoon. Be careful of hot liquid splashed (slide the dumplings into the liquid). Continue to slowly add dumplings, allowing each to cook. Cover kettle and simmer another 20 minutes. Remove bay leaves. Serve.

Makes six (main-dish) servings. Each serving has about 330 calories, 8 grams (g) fat, 26 g protein, 38 g carbohydrate, 3 g fiber and 860 milligrams sodium.


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