Hearty Chicken and Dumpling Soup

1. 1

   In a blender or food processor, add 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper, and tarragon. Blend until smooth.

2. 2

   In a large pot, bring 4 cups chicken broth to a boil. Drop the dumpling mixture by rounded spoonfuls into the boiling broth. Simmer, uncovered, for 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Save the dumpling cooking liquid.

3. 3

   In a large pot, melt butter over medium heat. Cook the onion, celery, and garlic in the butter until the onion is translucent. Stir in 1/2 cup flour until fully combined. Gradually pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Add 1 1/2 teaspoons salt and the carrots. Cover, reduce the heat, and simmer for 15 minutes.

4. 4

   Stir in the dumplings, the reserved liquid, and 3 cups cooked chicken. Simmer for 15 minutes more before serving.

• Calories 154.19 kcal Moderate
• Protein 12.94 g Good Source
• Carbs 12.08 g Moderate
• Total Fat 5.54 g Moderate
• Saturated Fat 2.84 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 77.01 mg High
• Sodium 487.74 mg High
• Fiber 1.71 g Low Source
• Sugar 2.13 g Low Source
• Added Sugar 0.02 g Low Source
• Calcium 28.97 mg Low Source
• Iron 1.11 mg Low Source
• Potassium 250.84 mg Low Source
• Vitamin A 24.86 mcg_rae Low Source
• Vitamin C 3.56 mg Low Source
• Vitamin D 0.24 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅