Chicken and Walnut Dumpling Soup

By Patty Mastracco
Total Time
1 Hr, 10 Mins
Serves
6
Serving Size
1-1/2 cups
Meal
Dinner
Course
Main

DESCRIPTION

Chicken and vegetables simmered in a thin broth slightly thickened by ground California walnuts.

Prep Time
25 Mins
Cook Time
45 Mins
Total Time
1 Hr, 10 Mins
Calories
400
Saturated Fat
6
Polyunsaturated Fat
15.39
Cholesterol
55
Sodium
739
Carbohydrates
18
Dietary Fiber
3
Protein
22

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

  1. In a large saucepan melt butter over medium heat. Add vegetables and cook for 5 minutes.
  2. Add broth, chicken and thyme. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, covered.
  3. 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.
  4. 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.