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Nutrition Facts
Serving Size 484 g
(Approx. 8 Servings)
Amount Per Serving
Calories 420 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 5 g 30%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 370 mg 15%
Total Carbohydrate 47 g 12%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 32 g
Vitamin A 90% • Iron 20%
Vitamin C 10% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Chicken and Dumpling Soup

Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 h 30 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 Tbsp unsalted butter
3 Tbsp extra virgin olive oil
1 1/2 cup(s) white onion, diced
1 1/2 cup(s) H-E-B Fresh Cut Carrot Sticks, cubed or diced small
1 1/2 cup(s) celery, diced small
1 1/2 Tbsp garlic, minced
1 Tbsp dried oregano
3 bay leaves
4 sprigs of fresh thyme
2 Lb H-E-B Natural Chicken Breasts
2 Qt chicken stock
1/4 cup(s) fresh dill, stems removed leaves roughly chopped
2 1/4 cup(s) all purpose flour
1 Tbsp baking powder
1/3 cup(s) sour cream
2 large eggs
1 cup(s) buttermilk
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Instructions

1
Place a large Dutch oven over medium heat. Add butter and oil and allow butter to melt.
2
Add onions, carrots, celery, garlic, oregano, bay leaves and thyme. Stir-fry until veggies are just starting to color and garlic is fragrant.
3
Add whole chicken breasts, stock and dill. Cover and bring to a simmer. While soup is coming up to a simmer make dumplings.
4
In a bowl combine flour, baking powder, 1 teaspoon salt, sour cream, eggs and buttermilk. Using a spatula or by hand mix batter together until a loose dough is formed.
5
Cover dough and allow to rest for 5 minutes at room temperature.
6
Once soup is at a simmer, use 2 smaller soup spoons to scoop out dough and gently drop them into soup. Gently stir, turn heat down to low cover and allow dough to puff up.
7
Stir soup occasionally, soup is ready when chicken is fully cooked and dumplings are puffy and cooked and soup has thickened slightly.
8
For serving, shred chicken in pot with tongs, season to taste as needed and serve hot, garnish with fresh herbs.
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