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Southern Chicken and Dumpling Soup

(4 reviews)
Southern Chicken and Dumpling Soup
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 4
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Chicken and dumplings is classic comfort food, and nothing’s more comforting than knowing it’s assembled and ready to go in your freezer.

Ingredients

1 1/2
cups shredded cooked chicken
1
medium carrot, cut diagonally into 1/2-inch-thick slices (about 1/2 cup)
1
celery rib, halved lengthwise, and cut into 1/2-inch-thick slices (about 1/2 cup)
1/4
cup finely chopped fresh Italian (flat-leaf) parsley
3/4
cup Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1/4
teaspoon pepper
1/3
cup milk
1
tablespoon butter
1
carton (32 oz) Progresso™ chicken broth

Directions

  • 1 In medium bowl, mix chicken, carrot, celery and parsley.
  • 2 In small bowl, mix flour, baking powder, salt and pepper.
  • 3 In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
  • 4 In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
  • 5 To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips. Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
Tips  

To make this recipe even easier, you can substitute the homemade dumplings with 4 Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (from a 16.3-oz can), each cut into 8 pieces.

1/3 cup frozen sweet peas, added to the freezer bag with the chicken and vegetables, makes a nice addition to this soup.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
70
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
3g
16%
,
Trans Fat
0g
)
Cholesterol
55mg
18%
Sodium
1190mg
49%
Potassium
280mg
8%
Total Carbohydrate
22g
7%
(
Dietary Fiber
1g
6%
,
Sugars
3g
)
Protein
19g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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