Chicken & Dumpling Soup

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!
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Servings: 8
Calories: 247kcal


  • 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!


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