Description
A hearty, low-sodium soup blending tender chicken, whole wheat dumplings, and fresh herbs. Carrots and celery add natural sweetness, making it a healthy, nourishing comfort food.
Ingredients
2 skinless chicken breasts
1/2 cup + 2 tbsp whole wheat flour
2 medium carrots, diced
2 stalks celery, sliced
1 tsp fresh thyme
1 tsp fresh parsley
4 cups low-sodium broth
1/2 cup cold broth (for dumplings)
Instructions
Sauté carrots and celery in water until tender
Add chicken and herbs to the vegetable mixture
Pour in 4 cups low-sodium broth and bring to a boil
Combine 1/2 cup + 2 tbsp flour, 1 tsp herbs, and salt in a bowl
Gradually mix in 1/2 cup cold broth to form a dough
Knead briefly, cut into 12 small balls
Drop dumplings into soup and simmer 15 minutes
Shred cooked chicken directly in broth with forks
Notes
For tender dumplings, use cold broth when forming the dough
Shred chicken in broth to maximize flavor
Finish with a squeeze of lemon juice for brightness
Nutrition
- Serving Size: 1 bowl (130g)
- Calories: 250
- Sugar: 2g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg