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Southern Chicken and Dumpling Soup

Southern Chicken and Dumpling Soup
  • Prep 40 min
  • Total 40 min
  • Servings 4
Chicken and dumplings is classic comfort food, and nothing’s more comforting than knowing it’s assembled and ready to go in your freezer.
By Tablespoon Kitchens
Updated January 3, 2017

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
70
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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