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Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

overhead view of chicken and dumplings soup in a dutch oven pot

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer

Active Time:20 minsTotal Time:40 minsServings:8Jump to Nutrition Facts

Active Time:20 minsTotal Time:40 minsServings:8

Active Time:20 mins

Active Time:

20 mins

Total Time:40 mins

Total Time:

40 mins

Servings:8

Servings:

8

Jump to Nutrition Facts

overhead view of dumpling ingredients in various dishes and bowls

Cook Mode(Keep screen awake)IngredientsSoup2tablespoonscanola oil or other neutral oil1cupchopped yellow onion1cupchopped carrots½cupchopped celery½cupchopped parsnip1tablespoonchopped fresh thyme1bay leaf½cupall-purpose flour, divided6cupslower-sodium chicken broth¼cuphalf-and-half½teaspoonground pepper¼teaspoonsalt2 ½cupsshredded cooked chicken½cupfrozen peas2tablespoonschopped fresh flat-leaf parsleyDumplings1cupwhole-wheat flour1cupall-purpose flour1 ½teaspoonsbaking powder½teaspoonbaking soda¼teaspoonsalt2tablespoonsunsalted butter, melted1tablespooncanola oil1cupreduced-fat buttermilk2tablespoonsthinly sliced scallion1tablespoonchopped fresh flat-leaf parsley, plus more for garnish

Cook Mode(Keep screen awake)

Ingredients

Soup

2tablespoonscanola oil or other neutral oil

1cupchopped yellow onion

1cupchopped carrots

½cupchopped celery

½cupchopped parsnip

1tablespoonchopped fresh thyme

1bay leaf

½cupall-purpose flour, divided

6cupslower-sodium chicken broth

¼cuphalf-and-half

½teaspoonground pepper

¼teaspoonsalt

2 ½cupsshredded cooked chicken

½cupfrozen peas

2tablespoonschopped fresh flat-leaf parsley

Dumplings

1cupwhole-wheat flour

1cupall-purpose flour

1 ½teaspoonsbaking powder

½teaspoonbaking soda

2tablespoonsunsalted butter, melted

1tablespooncanola oil

1cupreduced-fat buttermilk

2tablespoonsthinly sliced scallion

1tablespoonchopped fresh flat-leaf parsley, plus more for garnish

DirectionsTo prepare soup:Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add onion, carrots, celery, parsnip, thyme and bay leaf; cook, stirring occasionally, until tender, about 5 minutes. Add 1/4 cup all-purpose flour; cook, stirring constantly, until the vegetables are evenly coated, about 1 minute. Gradually add 1/2 cup broth, stirring until mixture is combined and thickened. Gradually add the remaining 1/4 cup flour, stirring until combined. Gradually add the remaining 5 1/2 cups broth, stirring until combined. Stir in half-and-half, pepper and salt, scraping up the browned bits on the bottom of the pot with a wooden spoon. Increase heat to high and bring the mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, about 4 minutes. Stir in chicken, peas and 2 tablespoons parsley.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerMeanwhile, prepare dumplings:Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add butter and oil, stirring until combined. Add buttermilk, scallion and parsley, stirring until just combined.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerUse a 1/3-cup measure to scoop dumplings and gently drop into the soup (you should have 8 dumplings). Cover and cook over low heat until a wooden pick inserted into the center of the dumplings comes out clean, about 20 minutes. Garnish with additional parsley before serving, if desired.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerTo make aheadRefrigerate in an airtight container for up to 3 days. To reheat, microwave on Medium (50%) for 2 to 3 minutes.Originally appeared: EatingWell.com, November 2022

Directions

To prepare soup:Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add onion, carrots, celery, parsnip, thyme and bay leaf; cook, stirring occasionally, until tender, about 5 minutes. Add 1/4 cup all-purpose flour; cook, stirring constantly, until the vegetables are evenly coated, about 1 minute. Gradually add 1/2 cup broth, stirring until mixture is combined and thickened. Gradually add the remaining 1/4 cup flour, stirring until combined. Gradually add the remaining 5 1/2 cups broth, stirring until combined. Stir in half-and-half, pepper and salt, scraping up the browned bits on the bottom of the pot with a wooden spoon. Increase heat to high and bring the mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, about 4 minutes. Stir in chicken, peas and 2 tablespoons parsley.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerMeanwhile, prepare dumplings:Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add butter and oil, stirring until combined. Add buttermilk, scallion and parsley, stirring until just combined.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerUse a 1/3-cup measure to scoop dumplings and gently drop into the soup (you should have 8 dumplings). Cover and cook over low heat until a wooden pick inserted into the center of the dumplings comes out clean, about 20 minutes. Garnish with additional parsley before serving, if desired.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerTo make aheadRefrigerate in an airtight container for up to 3 days. To reheat, microwave on Medium (50%) for 2 to 3 minutes.

To prepare soup:Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Add onion, carrots, celery, parsnip, thyme and bay leaf; cook, stirring occasionally, until tender, about 5 minutes. Add 1/4 cup all-purpose flour; cook, stirring constantly, until the vegetables are evenly coated, about 1 minute. Gradually add 1/2 cup broth, stirring until mixture is combined and thickened. Gradually add the remaining 1/4 cup flour, stirring until combined. Gradually add the remaining 5 1/2 cups broth, stirring until combined. Stir in half-and-half, pepper and salt, scraping up the browned bits on the bottom of the pot with a wooden spoon. Increase heat to high and bring the mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, about 4 minutes. Stir in chicken, peas and 2 tablespoons parsley.

overhead view of chopped veggies and flour in the bottom of a dutch oven pot

Meanwhile, prepare dumplings:Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add butter and oil, stirring until combined. Add buttermilk, scallion and parsley, stirring until just combined.

overhead view of dumpling mixture in a bowl with a fork

Use a 1/3-cup measure to scoop dumplings and gently drop into the soup (you should have 8 dumplings). Cover and cook over low heat until a wooden pick inserted into the center of the dumplings comes out clean, about 20 minutes. Garnish with additional parsley before serving, if desired.

overhead view of dumplings added to creamy soup mixture in dutch oven pot

To make ahead

Refrigerate in an airtight container for up to 3 days. To reheat, microwave on Medium (50%) for 2 to 3 minutes.

Originally appeared: EatingWell.com, November 2022

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Nutrition Facts(per serving)349Calories12gFat38gCarbs22gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.