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Thanksgiving Leftovers - Chicken And Dumpling Soup

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Ingredients
  Chicken stock 5 Cup (80 tbs) (store bought or homemade)
  Chicken meat 2 Cup (32 tbs), shredded
  Carrots 3 Large, sliced
  Celery stalks 2 Medium, chopped
  Onion 1 Large, finely chopped
  Dumplings 12 Ounce (yolk free noodle dumplings)
  Dried parsley 1 Tablespoon
  Kosher salt 1 1⁄2 Teaspoon
  Black pepper 2 Teaspoon
Directions

MAKING
1. In a pot on high heat, pour in the chicken stock and bring it to a rolling boil.
2. Once it starts boiling, add the celery and onions and mix well.
3. Add in the carrots and dried parsley and stir well. Cover it and let it simmer for about 10 - 12 minutes or until the vegetables turn soft.
4. Stir in the shredded chicken and mix well. Add salt and pepper to taste, stir well and let it simmer for another 8 - 10 minutes.
5. Add the dumplings, mix well and let it simmer for another 15 minutes.
6. After 15 minutes, switch off the gas and serve.

SERVING
7. Serve this chicken and dumpling soup hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
8

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