Chicken & Lentil Dumpling Soup – Lentils.org

Chicken & Lentil Dumpling Soup

  By lentilsorg    

September 6, 2016

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  • Prep: 20 Minutes
  • Cook: 40 Minutes

  • 20 Minutes

    40 Minutes

    1 Hour

  • Yields: 6-8
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Directions

  1. Combine stock and chicken together in a large pot and cover with a lid. Bring to a boil, reduce to a simmer and cook for 15-20 minutes, or until chicken is fully cooked and meat can be pulled away from the bone. Remove chicken from the bone using a fork and cut into bite-size pieces. Reserve.
  2. Place lentils, onion, carrots, celery, potato, and thyme into the pot and simmer for 10 minutes.
  3. While the vegetables are cooking, prepare the dumplings. Combine flour, baking powder, and salt in a medium bowl. Stir in egg, parsley, and milk. Continue to mix until a thick batter or dough has been formed. Add additional milk if needed, 1 tsp (5 mL) at a time.
  4. Form dumplings with a small teaspoon. Toss formed dumplings and reserved chicken into soup. Once all of the dumplings are in the pot, cover with a lid and continue to cook for 10-15 minutes. The dumplings should be fully cooked and lentils tender.
  5. Season to taste with salt and pepper. Portion into bowls and serve.

Squeeze fresh lemon juice at the end of the cooking process to brighten up the soup.

Ingredients

10 cups (2.5 L) chicken stock

2 raw chicken thighs, skin removed, bone in

3/4 cup (175 mL) green lentils

1 white onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 potato, diced

3 sprigs fresh thyme

to taste, salt and pepper

1/2 tsp (2 mL) chili flakes

DUMPLINGS:

1 cup (250 mL) all-purpose flour

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) salt

1 egg, beaten

1 tsp (5 mL) fresh thyme or parsley

1/2 cup (125 mL) milk

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Nutrition Facts

Serving Size1 3/4 cups (425 mL)
Calories180
Sodium520 mg
Potassium378 mg
Protein13 g
Cholesterol40 mg
Sugar4 g
Total Fat1.5 g
Saturated Fat0 g
Total Carbohydrates29 g
Dietary Fiber6 g