Chicken and Baby Dumplings Soup
This recipe for easy chicken and baby dumplings soup is a light version of classic chicken and dumplings in a creamy soup version!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 4 cups chicken broth
- 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
- Bring broth to a simmer and add carrots and celery. Simmer 10 minutes until veggies are tender.
- Stir in chicken and corn and season to taste with salt and pepper.
- 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. Cover the pot and simmer for another 10 minutes.
- Ladle into warm bowls and serve!
Notes
-
- Chicken Broth: We prefer the boxed version instead of canned. You can find it in the soup aisle of your supermarket.
-
- Chicken: This is a perfect way to use up leftover chicken! No leftover chicken? Pick up a cooked rotisserie chicken at the supermarket. Both white and dark meat are fine.
-
- Creamed Corn: Yep, you read that right…it gives this soup just a little creamy texture – and some corn! Look for it in the canned vegetable aisle.
Find it online: https://www.framedcooks.com/chicken-and-baby-dumpling-soup/