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 carrotWashed, peeled, and sliced
½ cup onionsWashed, peeled and diced
½ cup celery stalksWashed and chopped
½ cup frozen peas
1 tablespoon parsley flakes

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes.  Add the flour. Mix well.
2Add 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.
3Drop 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. 
To make this recipe gluten free: Use GF broth and GF flour. Always check all ingredients to be sure they are gluten free.
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Jacqueline Larson M.S., R.D.N. and Associates