Thu, May 24 2012
Chicken Dumpling Soup
Try this tasty chicken soup with an asian twist. The broth is just like mom made and the hearty dumplings provide an alternative to noodles. A delightful twist on a classic dish.
Ingredients
Chicken broth:
carrots, chopped
water
celery, chopped
onion, chopped
chicken
Dumplings:
1 Tbs. butter
1 egg
1 pinch baking powder
1/2 C. wheat cereal (i.e. plain Cream of Wheat or Farina)
Nutrition Information
Serving Size 1 (108g)
Recipe makes 4 servings
Calories 337
Calories from Fat 150 (44%)
Amount Per Serving %DV
Total Fat 16.7g 25%
Saturated Fat 8.9g 44%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 242mg 80%
Sodium 153mg 6%
Potassium 111mg 3%
Total Carbohydrate 34.7g 11%
Dietary Fiber 0.8g 3%
Sugars 0.5g
Protein 11.1g 22%
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Cook chicken in water with carrots, celery and onion. When chicken is tender remove and drain. Save broth, carrots and chicken.
Cut chicken in bite-size pieces and add to broth. Make dumplings by mixing dumpling ingredients and rolling into balls, making sure they are not too stiff but firm.
While broth/chicken is boiling, add dumplings by the tablespoons. Boil for 5 minutes. Now give dumplings a shock by adding one cup of cold water. Put lid on and simmer for about 15 minutes (until dumplings are fluffy and not stiff inside). Add the cooked carrots if desired.
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