Low Sodium Comforting Dumpling Soup
Indulge in a bowl of soul-warming goodness with our *Low Sodium Comforting Dumpling Soup*! Perfect for those seeking heart-healthy options without compromising on flavor, this wholesome recipe combines tender chicken breast, vibrant vegetables, and fluffy parsley-infused dumplings all simmered in a fragrant low-sodium chicken broth seasoned with herbs like thyme and bay leaf. Quick to prepare and gently simmered to perfection, this health-conscious meal is as nourishing as it is satisfying. Whether you’re craving a cozy dinner or a simple yet delicious comfort food, this soup is a hearty delight, ideal for the whole family. **Keywords:** low sodium soup, healthy dumpling soup, chicken and vegetable soup, comforting dinner idea, heart-healthy recipe.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 medium Carrot
- 2 medium Celery stalk
- 1 large Onion
- 3 small Garlic cloves
- 8 cups Low-sodium chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 0.5 teaspoon Black pepper
- 1 Bay leaf
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Unsalted butter
- 0.5 cup Low-fat milk
- 2 tablespoons Fresh parsley
Instructions
Begin by dicing the chicken breast into bite-sized pieces and season lightly with black pepper.
Peel and slice the carrots, chop the celery, and finely dice the onion. Mince the garlic cloves.
In a large pot, over medium heat, add a small amount of water—enough to prevent sticking. Then, add the chicken pieces and cook until browned, about 5 minutes.
Add the onion, garlic, carrots, and celery to the pot. Sauté for an additional 5 minutes until the vegetables begin to soften.
Pour in the low-sodium chicken broth and add the dried thyme, dried parsley, black pepper, and bay leaf.
Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes.
While the soup is simmering, prepare the dumpling dough. In a bowl, combine the all-purpose flour and baking powder.
Cut the unsalted butter into the flour mixture until it resembles coarse crumbs.
Stir in the low-fat milk and fresh parsley to create a sticky dough. Do not overmix.
Drop spoonfuls of the dough into the simmering soup. Make sure they are separated, as they will expand while cooking.
Cover the pot and let the dumplings cook for 12-15 minutes until fully cooked and fluffy.
Remove the bay leaf before serving. Adjust any seasoning to taste but maintain a low sodium approach.
Ladle the soup into bowls, ensuring each serving contains soft dumplings, tender chicken pieces, and flavorful vegetables.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 28.6 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 393 mg | 30% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2388 mg | 51% | |
*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.
