Canyon Ranch Blog

Bohemian Chicken Soup with Dumplings

Updated on:
October 15, 2012

Nutrition Information (per serving)

7 g
208 mg
9 g
1 g
1 g
34 mg
6 (¾-cup ea.)

2 cups chicken stock
1½ cups vegetable stock
1 skinless chicken breast, boned and defatted
Pinch red chili flakes (optional)
½ tsp Mrs. Dash
½ tsp minced garlic
½ tsp sea salt
Pinch freshly ground black pepper
1 small carrot, chopped
½ cup cauliflower florets
½ cup broccoli florets
½ cup sliced mushrooms
½ cup diced celery

½ cup all-purpose flour
2 Tbsp water
1 lg egg
1 Tbsp chopped parsley
1 Tbsp chopped scallions
1 Tbsp chopped chives

  1. Bring stocks to a boil in a large pan. Dice chicken and add to stock. Reduce heat to medium-low and simmer until chicken is cooked, about 10 minutes.
  2. Add pepper, Mrs. Dash, garlic, salt and pepper. Continue to cook for 5 minutes. Add vegetables and simmer until tender, about 15 to 20 minutes.
  3. Combine flour, water and egg in a small bowl. Mix until a very soft dough forms. Dough should be slightly thicker than pancake batter.
  4. Position a colander with large holes over a saucepan and press dough through holes into simmering soup. Cook at least 5 more minutes, stirring occasionally to break up dumplings. Add parsley, scallions and chives.

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