Chicken and Walnut Dumpling Soup
Description
Chicken and vegetables simmered in a thin broth slightly thickened by ground California walnuts.
Ingredients
- 2 tablespoons butter
- 3/4 cup diced celery
- 3/4 cup diced carrots
- 1/2 cup chopped onion
- 1/2 cup corn kernels
- 48 ounces chicken broth
- 2 cups small cubes, cooked chicken
- 1 teaspoon dried thyme
- 1 cup + 2 tablespoons milk, divided
- 1 1/2 cups California walnuts
- Salt to taste
- 1/3 cup prepared baking mix
- 1 1/2 tablespoons finely chopped California walnuts
PREPARATION
- In a large saucepan melt butter over medium heat. Add vegetables and cook for 5 minutes.
- Add broth, chicken and thyme. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, covered.
- In small food processor place 1 1/2 cups walnuts and process until smooth and the texture of walnut butter. In a small saucepan bring milk to a simmer and whisk in puréed walnuts. Cook over low heat for 5 minutes or until thickened, stirring frequently. Add to chicken broth and stir well. Reduce heat, cover, and cook for 10 minutes. Season with salt.
- In a small bowl, stir together baking mix, finely chopped walnuts and remaining milk. Roll into 1/2-inch balls and place on the soup. Cover and cook for 10 minutes more. Serve immediately.
NUTRITION
- Calories: 400 cal
- Saturated Fat: 6 g
- Polyunsaturated Fat: 15.39 g
- Cholesterol: 55 mg
- Sodium: 739 mg
- Carbohydrates: 18 g
- Dietary Fiber: 3 g
- Protein: 22 g