Easy Chicken and Chive-Dumpling Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, small dice
- 2 medium celery stalks, small dice
- 6 medium garlic cloves, thinly sliced
- 8 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 2 cups all-purpose flour
- 1/3 cup fresh chives, thinly sliced
- 1 tablespoon kosher salt
- 2 teaspoons baking powder
- 1 cup milk (1%, 2% or whole)
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 medium carrots, thinly sliced
- 1/2 large head savoy cabbage, large dice (about 6 cups)
- Produce
- Carrots, medium (2)
- Celery stalks, medium small (2)
- Chives, fresh (1/3 cup)
- Savoy cabbage, large (1/2 large head)
- Yellow onion, medium small (1)
- Meat
- Chicken thighs, boneless skinless (1 1/2 pounds)
- Canned Goods
- Chicken broth, low-sodium (8 cups)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Garlic cloves, medium (6)
- Kosher salt (1 tablespoon)
- Olive oil (2 tablespoons)
- Dairy
- 1 cup milk (1)
- Butter, unsalted (3 tablespoons)
Preparation
Read recipe preparation on chow.com
Social Stats
54.3Rating
1-100
1-100
10Tweets
65Facebook
Likes
Likes
0StumbleUpon
Views
Views
413PinterestPins
Recipe Stats
Published February 4, 2009 (4 years ago).
13 people saved this recipe.
