Ingredients for Chicken Noodle Dumpling Soup
- Chicken Legs
- Chicken Wings
- Chicken Broth
- Parsnip
- 2 medium carrots (chopped)
- Celery Rib
- Onion
- 1 cup frozen peas
- Red Pepper Flakes
- 1 tsp salt, 1/2 tsp black pepper
- Parsley Flakes
- 1 cup Bisquick baking mix
- 10% Cream
- Egg Noodles
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How to Make Chicken Noodle Dumpling Soup
- In a large (6-quart) soup pot, combine 1.5 lbs boneless, skinless chicken breasts, 6 cups chicken broth, 2 medium parsnips (chopped), 2 medium carrots (chopped), 2 stalks celery (chopped), 1 medium onion (chopped), 1 tsp salt, and 1/2 tsp black pepper.
- Add enough water to cover the chicken completely.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour, or until chicken is cooked through.
- Add 1 cup frozen peas.
- While the soup simmers, prepare the dumplings: In a medium bowl, whisk together 1 cup Bisquick baking mix and 1/2 cup milk until just combined. Do not overmix.
- Once the chicken is cooked, remove it from the pot and shred it with two forks. Set aside.
- Gently drop spoonfuls of dumpling batter into the simmering soup.
- Reduce heat to low, cook uncovered for 10 minutes.
- Cover and cook for an additional 10 minutes, or until dumplings are cooked through and fluffy.
- Meanwhile, cook 2 cups egg noodles in a separate pot of boiling, salted water for 8-10 minutes, or until al dente. Drain.
- Return the shredded chicken to the soup.
- Ladle soup into bowls.
- Divide noodles evenly among bowls.
- Top each serving with 2-3 dumplings and garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
43g
Fat
68g
Carbs
20g
