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Ingredients

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Directions

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  • In a large saucepan heat oil over medium heat. Add chicken; cook and stir until chicken is browned and no longer pink. With a slotted spoon, remove chicken from saucepan; set aside. Drain fat from saucepan.

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  • Meanwhile, for dumplings, in a medium bowl, combine the 1 cup flour, the baking powder and half of the salt. Cut in shortening until mixture resembles coarse crumbs. Stir in chives and the 2 teaspoons dill. Add yogurt and milk, stirring just until moistened; set aside.

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  • In the same saucepan, combine chicken broth, leeks, carrots, frozen corn, the 1 teaspoon dill and the remaining salt. Bring to boiling; reduce heat. Drop dumpling batter into simmering liquid, making 8 mounds. Return to a gentle boil; reduce heat. Cover and simmer for 12 to 15 minutes or until a wooden toothpick inserted into dumplings comes out clean. Do not lift lid while simmering. With a slotted spoon, transfer dumplings to a platter.

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  • Stir chicken into mixture in saucepan. Stir the 2 tablespoons flour into half-and-half; stir into the mixture in saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more.

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  • To serve, ladle chicken mixture into 4 soup bowls. Top each serving with two dumplings. Makes 4 servings.

Nutrition Facts

479 calories; 19 g total fat; 6 g saturated fat; 4 g polyunsaturated fat; 7 g monounsaturated fat; 107 mg cholesterol; 914 mg sodium. 626 mg potassium; 46 g carbohydrates; 3 g fiber; 6 g sugar; 32 g protein; 1 g trans fatty acid; 5636 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 117 mcg folate; 1 mcg vitamin b12; 202 mg calcium; 4 mg iron;

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