Chicken and Dumpling Soup with Quinoa might be just the main course you are searching for. One serving contains 394 calories, 27g of protein, and 14g of fat. This recipe serves 6. It is perfect for Autumn. This recipe from Foodnetwork requires baking powder, parsley leaves, kosher salt and pepper, and carrots. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Chicken and Dumpling Soup, Chicken Dumpling Soup, and Chicken Dumpling Soup.
Instructions
1
Heat the oil in a large Dutch oven or pot over medium-high heat.
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Cooking Oil
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Dutch Oven
2
Add the onions and cook, stirring, until the onions begin to soften, about 5 minutes.
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Onion
3
Add the garlic, vinegar and thyme and stir until most of the vinegar has evaporated, about 2 minutes.
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Vinegar
Garlic
Thyme
4
Add the carrots, celery, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until soft, about 6 minutes.
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Black Pepper
Carrot
Celery
Salt
5
Add the broth, 4 cups of water, chicken breasts and cannellini beans, bring to a high simmer and cook until the chicken is tender and cooked through, 20 to 25 minutes.
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Cannellini Beans
Chicken Breast
Chicken
Broth
Water
6
Carefully remove the cooked chicken and set aside until cool enough to handle.
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Cooked Chicken
7
Add the quinoa to the pot and cook until translucent and tender and the threadlike germ wraps around each kernel, 10 to 12 minutes.
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Quinoa
Wrap
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Pot
8
Meanwhile, remove and discard the chicken skin and bones. Shred the meat into bite-size pieces and add back to the soup.
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Meat
Soup
9
Add the frozen beans.
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Beans
10
Make the dumplings . Stir together the flour, parsley, eggs, milk, baking powder and 1/4 teaspoon salt in a medium bowl. Put half the batter into a perforated colander; holding the colander just over the simmering soup, scrape and work the batter through the holes with a rubber spatula, letting the tiny dumplings drop into the soup. Cook until the dumplings float, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup with more water if desired and season with salt if needed.