This hearty soup is super yummy, low in calories & was a total hit with my family! They polished off the whole batch!
Chicken & Dumpling Soup
This delicious soup is a definite crowd pleaser & totally hits the spot on these cold winter days we are still having! Coming in at only 241 calories, it really can’t be beat!
- 1 tbsp Olive Oil
- 5 ounces carrots (chopped)
- 5 ounces onion (chopped)
- 5 ounces celery (chopped)
- 2 tsps minced garlic
- 3 cans Chicken Broth (14.5 ounces)
- 35 ounces raw chicken breast
- 2 tbsps flour (white)
- 1 cup flour (white)
- 1 tsp baking powder
- 1 large egg yolk
- 4 tsps Knorr Chicken Boullon
- salt & pepper (to taste)
Add the raw chicken breast, 4 tsps Knorr Chicken Bouillon & 4 cups of water to the instant pot. Set the Instant Pot on “Meat/Stew” for 30 minutes. Quick release or natural release depending on time.
Chop the onions, celery & carrots. Add the oil to a large stockpot. Melt over medium heat & then add the chopped veggies & garlic. Cook over medium heat for 10 minutes.
Add the 2 tbsps of white flour and stir thoroughly. Cook an additional 2-3 minutes.
Remove the chicken from the Instant Pot when done & shred with 2 forks. Reserve 2/3 of a cup of canned chicken broth & place in the fridge. Pour the broth from the Instant Pot & the canned broth into the stock pot. Add the shredded chicken.
Bring the soup to a boil & continue cooking over medium heat for 20 minutes.
Nearing the end of the 20 minutes, mix the 1 cup flour & baking powder in a bowl. In a separate bowl, add the chilled chicken broth & the egg yolk & mix well. Pour the wet ingredients into the dry ingredients & mix until moistened. Scoop scant teaspoons of the mixture & drop into the boiling soup.
After all the dumplings have been added, lightly stir the soup to keep them from sticking. Cover & cook an additional 15-18 minutes. Enjoy!