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Chicken and Baby Dumpling Soup


  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Ingredients

  • 4 cups chicken broth (I like the Imagine brand)
  • 2 cups cooked shredded chicken
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 eight ounce can creamed corn
  • Salt and pepper
  • 1 cup flour
  • 1 egg
  • 1/2 teaspoon salt

Instructions

  1. Bring broth to a simmer and add carrots and celery. Simmer 10 minutes until veggies are tender.
  2. Stir in chicken and corn and season to taste with salt and pepper.
  3. Mix flour, egg and 1/2 teaspoon salt together until you have a crumbly dough. Pinch off small pieces and drop into the simmering soup. Simmer for another 10 minutes.
  4. Ladle into warm bowls and serve!