High Protein Comforting Dumpling Soup
Warm up your soul with this **High Protein Comforting Dumpling Soup**, a hearty and nutrition-packed twist on a favorite classic. Loaded with tender chicken breast, savory vegetables, and fluffy dumplings made from whole wheat flour, cottage cheese, and skim milk, this recipe delivers a protein-rich meal that’s as nourishing as it is satisfying. Simmered in a flavorful broth infused with garlic, thyme, and bay leaves, each bowl is brimming with wholesome ingredients and cozy flavors. Perfect for a chilly day or a wholesome weeknight dinner, this soup combines comfort food vibes with a health-conscious approach. Serve it hot, garnish with fresh parsley, and enjoy a filling, homemade meal that’s ready in just one hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 large celery stalks, diced
- 3 garlic cloves, minced
- 1 liter low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 200 grams whole wheat flour
- 2 teaspoons baking powder
- 120 milliliters skim milk
- 1 egg
- 100 grams cottage cheese
Instructions
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the diced carrots and celery, cooking until they begin to soften, approximately 5 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add the chicken broth, bay leaves, thyme, salt, and black pepper to the pot. Bring the mixture to a boil.
While the broth is heating, cut the chicken breast into bite-sized pieces. Once boiling, add the chicken pieces to the pot.
Reduce the heat to a simmer and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.
In a mixing bowl, combine whole wheat flour, baking powder, and a pinch of salt.
In a separate bowl, beat together the skim milk and egg, then stir in the cottage cheese until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until a dough forms.
Using a tablespoon, scoop dough and gently drop it into the simmering soup to form dumplings.
Cover the pot with a lid and let the dumplings cook for about 10 minutes until they are firm and puffed.
Remove the bay leaves, adjust seasoning with salt and pepper if necessary, and stir in chopped fresh parsley before serving.
Ladle the soup with dumplings into bowls and serve hot for a comforting and protein-rich meal.
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 5722 mg | 249% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 33.0 g | ||
| Protein | 196.3 g | 393% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 527 mg | 41% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3535 mg | 75% | |
*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.
