Chicken And Dumpling Soup

By Jade

DinnerMff
Total Time: 0 min
Calories: 335
Ingredients
  • 1/4 Cup Butter
  • 1 Cup Diced Yellow Onion
  • 1 Cup Diced Celery
  • 1 Cup Diced Carrots
  • 1 Tbsp Minced Garlic
  • 3 Tbsp Flour
  • 1 (12 Oz) Can Of Fat Free Evaporated Milk
  • 4 Cups Chicken Stock
  • 1 Tsp Dried Thyme
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1 Lb Cooked Diced Chicken
  • 1 3/4 Cup Self Rising Flour
  • 1 Cup Nonfat Plain Greek Yogurt
Instructions
  1. Dice and cook chicken. Set aside.
  2. Add butter, onion, celery, and diced carrots to a pot. Sauté until tender.
  3. Add garlic and flour. Sauté for one more minute.
  4. Add evaporated milk, chicken stock, thyme, salt, pepper, diced chicken. Stir and bring to a boil.
  5. To make dumplings, mix self rising flour, a pinch of salt (any seasonings that you may want, like garlic powder, onion powder and/or thyme), and greek yogurt in a stand mixer for 5 minutes. Separate into 1 inch round balls. (Cass says don't waste time rolling it into a ball. Just pinch it off and drop it in) Add to soup.
  6. Cover and cook on low heat for 20 minutes.
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