Low Sodium Chicken Dumpling Soup
Cozy up with a bowl of hearty Low Sodium Chicken Dumpling Soup, a flavorful twist on classic comfort food that’s perfect for heart-healthy eating. This recipe features tender chicken, vibrant vegetables like carrots, celery, and peas, and a rich unsalted broth seasoned with aromatic thyme and garlic. Fluffy homemade dumplings, crafted with a touch of parsley and low-fat milk, are the star of the dish, adding a satisfying texture without excess salt. Ready in just over an hour, this wholesome soup is ideal for low-sodium diets without compromising on taste. Serve it warm for a nourishing meal that will soothe your soul one spoonful at a time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 medium Carrots, peeled and sliced
- 2 medium Celery stalks, sliced
- 3 cloves Garlic, minced
- 8 cups Unsalted chicken broth
- 1 large Bay leaf
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoon Black pepper
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Parsley, chopped
- 0.25 cup Cold unsalted butter, cubed
- 0.75 cup Low-fat milk
- 1 cup Frozen peas
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken breasts to the pot and pour in the unsalted chicken broth. Add the bay leaf, thyme, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes or until the chicken is cooked through.
While the soup simmers, make the dumplings. In a large mixing bowl, whisk together the flour and baking powder.
Cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped parsley.
Pour in the low-fat milk and mix until just combined. Be careful not to overmix as this will result in tough dumplings.
Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the frozen peas to the soup and stir to combine.
Using a tablespoon, drop spoonfuls of the dumpling batter onto the surface of the simmering soup. Space them apart as they will expand.
Cover the pot and let the soup simmer gently for another 15 minutes, or until the dumplings are cooked through and fluffy.
Remove the bay leaf before serving. Adjust seasoning to taste, considering low sodium preferences.
Serve hot and enjoy your comforting low sodium chicken dumpling soup.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2291 mg | 100% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 30.8 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 586 mg | 45% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3182 mg | 68% | |
*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.
