Here’s the next chapter in “Chicken Soup 5 Ways” by Everyday Food Magazine. Since the dumplings are “hearty”, I didn’t mind that there wasn’t much to the rest of the soup. The lemon was very good addition.
Only 2 more versions to go!
Chicken Soup with Dumplings
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10 cups chicken broth
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4 cups shredded chicken
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1 cup all-purpose flour
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1/2 cup yellow cornmeal
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2 tsp. baking powder
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1/2 tsp. salt
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3/4 cup buttermilk
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1 cup roughly chopped fresh spinach
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salt and pepper
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lemon wedges, for serving
In a large pot, bring broth to a simmer over medium-high heat.
In a medium bowl, mix together flour, cornmeal, baking powder, and salt, With a fork, stir in buttermilk and spinach to form a dough.
Drop dough by rounded tablespoonfuls on top of simmering broth. cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper. Cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges. Serves 6.
Recipe from Everyday Foods.
Using the Weight Watcher Calculator, each serving has 9 PointsPlus.
