Chicken Soup with Whole-Wheat Dumplings
Chicken Soup with Whole-Wheat Dumplings might be just the main course you are searching for. One portion of this dish contains roughly 24g of protein, 7g of fat, and a total of 301 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up butternut squash-peeled, skim milk, flour, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Instructions
In a large pot, bring the chicken stock to a simmer.
Add the chicken breasts and simmer over moderate heat until just cooked through, about 20 minutes.
Transfer the chicken to a plate to cool slightly, then pull into shreds.
Meanwhile, in a medium bowl, mix the flours with the Parmesan, milk and egg. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Transfer to a pastry bag fitted with a 1/4-inch round tip.
Add the carrot, parsnip, squash and turnip to the stock and season with salt and pepper. Cover partially and cook over moderate heat until the vegetables are just tender, about 10 minutes.
Add the leek and cook until tender. Holding the pastry bag in 1 hand and a table knife in the other, cut 1-inch lengths of the dumpling dough into the simmering soup. When all of the dough has been added, stir gently and cook until tender, about 2 minutes.
Add the shredded chicken, cook until heated through and serve.
Notes: One Serving 208 calories, 4 gm total fat, 3 gm saturated fat, 22 gm carb.