Chicken and Dumplings Soup

With tiny dumplings cooked with soft chicken and veggies in a delicious broth, Chicken and Dumpling Soup is a contemporary spin on the classic! Compared to classic chicken and dumplings, this soup is lighter while maintaining the same comfort level.

INGREDIENTS

Regarding the Chicken Soup:

• One and a half pounds of cubed, 1/2-inch chicken breast
• One large onion, peeled and chopped; three minced garlic cloves
• Four neatly sliced carrots and four thinly cut celery stalks
• Four teaspoons of Land O Lakes® Olive Oil & Sea Salt Butter One half-stick
• one tsp finely ground mustard
• 1/8 teaspoon of colored ground turmeric
• 64 ounces of low-sodium chicken stock with one bay leaf
• 1/4 cup of finely chopped parsley
• Taste of pepper

For dumpling

1. one and a half cups flour
2. Grated Parmesan cheese, three tablespoons
3. One tablespoon of freshly chopped, finely thyme leaves
4. 1/2 tsp freshly chopped, coarsely minced rosemary
5. Half a teaspoon of salt
6. 1/4 tsp ground pepper
7. one and a half cups whole milk

GUIDELINES

• Melt the Land O Lakes® Butter with Olive Oil and Sea Salt in a large sauce saucepan over medium heat. Add the carrots, celery, onion, and garlic. Simmer for 8 to 10 minutes. Stir from time to time.
• Stir in the chicken stock, mustard, turmeric, and bay leaf. Heat till boiling. For the next fifteen minutes, simmer, covered, with reduced heat.
• In the meantime, combine the dumpling ingredients in a medium-sized bowl. Using a fork, stir until a moist, doughy consistency is achieved.
• Reheat to a boil once the soup base has reduced in temperature for fifteen minutes.
• Add the parsley and chicken and stir. Next, drop tiny 1/2-teaspoon-sized dough lumps into the soup using a spoon. Simmer for five minutes, or until the dumplings and chicken are well cooked.