High Protein Chicken Dumpling Soup
Warm up with a comforting, nutrient-packed bowl of High Protein Chicken Dumpling Soup, the perfect blend of hearty and healthy! This deliciously satisfying recipe combines tender chicken breast, vibrant vegetables, and fluffy whole wheat dumplings enriched with egg whites and non-fat Greek yogurt for a protein boost. Infused with aromatic herbs like thyme, oregano, and parsley, and simmered in a flavorful low-sodium chicken broth, this soup is both wholesome and indulgent. With just 60 minutes from start to finish, it's an ideal option for a cozy family dinner or meal prep success. Whether you're craving a classic comfort dish or fueling up with clean, balanced ingredients, this protein-rich chicken dumpling soup delivers on both taste and nutrition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 6 cups low-sodium chicken broth
- 2 medium carrots
- 2 stalks celery stalks
- 1 medium onion
- 3 cloves garlic cloves
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 egg whites
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 cup non-fat Greek yogurt
- 0.25 cup fresh parsley
- 1 tablespoon extra virgin olive oil
Instructions
Dice the chicken breasts into bite-sized pieces.
Peel and slice the carrots. Slice the celery stalks and dice the onion.
Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.
In the same pot, add the onions, carrots, celery, and garlic. Sauté for 5 minutes until the vegetables are softened.
Pour in the chicken broth. Add the bay leaf, thyme, oregano, salt, and black pepper. Stir well.
Return the chicken to the pot and bring the mixture to a boil. Once boiling, lower the heat to a simmer.
In a mixing bowl, whisk together the egg whites, whole wheat flour, baking powder, Greek yogurt, and fresh parsley until a smooth batter forms.
Use a spoon to drop the dumpling batter into the simmering soup, forming small dumplings. Cover the pot and let cook for 15 minutes, allowing dumplings to puff up and cook through.
After 15 minutes, adjust seasoning with additional salt and pepper if needed. Discard the bay leaf.
Ladle the soup into bowls, ensuring each serving gets enough chicken, vegetables, and dumplings.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 290 mg | 96% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 26.7 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1946 mg | 41% | |
*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.
