Chicken Dumpling Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 cups reduced sodium chicken broth | |
| 1/2 lb. boneless skinless chicken breasts, cut into cubes | |
| 1 (10 ounce) cans refrigerated biscuit dough, separated and chopped into pieces | |
| 2 tablespoons cup olive oil | |
| 2 tablespoons all purpose flour | |
| ½ cup carrot | Washed, peeled, and sliced |
| ½ cup onions | Washed, peeled and diced |
| ½ cup celery stalks | Washed and chopped |
| ½ cup frozen peas | |
| 1 tablespoon parsley flakes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes. Add the flour. Mix well. | |
| 2 | Add the broth, onions, carrots, celery, and parsley. Bring to a boil. Reduce heat to low and simmer for 20-30 minutes. | Cook until internal temperature reaches 165°F. |
| 3 | Drop biscuit pieces into soup and cook until dumplings are cooked through. (10-20 minutes). Just before serving, stir in frozen peas and heat through. Serve hot. |
Posted in Soup Recipes
