Heart-Healthy Chicken Dumpling Soup
Warm, comforting, and packed with nourishment, this Heart-Healthy Chicken Dumpling Soup is the perfect balance of wholesome ingredients and satisfying flavors. Brimming with tender chicken, hearty vegetables like carrots, celery, and onion, and floating dumplings made with whole wheat flour, this recipe takes a lighter, health-conscious approach to a classic comfort food. A low-sodium chicken broth base, enriched with aromatic thyme and fresh parsley, keeps the flavors robust yet heart-friendly. Ready in just an hour, this easy-to-prepare soup is ideal for cozy weeknight dinners or meal prepping for the week. Whether you're seeking a nourishing one-pot meal or looking for a way to warm up on a chilly day, this chicken dumpling soup delivers feel-good flavor and nutrition in every spoonful.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion
- 3 medium carrots
- 2 medium celery stalks
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup skim milk
- 2 tablespoons fresh parsley
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
Dice the onion, slice the carrots, and chop the celery. Cut the chicken breasts into bite-sized cubes.
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Add the chicken to the pot and cook for an additional 5 minutes, stirring occasionally, until the chicken is mostly cooked through.
Pour in the low-sodium chicken broth and add the bay leaf. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
While the soup simmers, prepare the dumplings. In a medium bowl, combine the whole wheat flour, baking powder, and salt. Stir in the milk and fresh parsley until a dough forms.
Drop spoonfuls of the dough into the simmering soup, making sure to space them apart. Cover the pot and let the dumplings cook for 15 minutes without lifting the lid.
Uncover the pot and season the soup with black pepper and thyme. Stir gently and remove the bay leaf.
Serve the soup hot, garnished with extra chopped parsley if desired.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 2202 mg | 96% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 32.8 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 408 mg | 31% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3034 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
