Source: Midwest Living


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

479 calories; fat 19g; cholesterol 107mg; saturated fat 6g; carbohydrates 46g; mono fat 7g; poly fat 4g; trans fatty acid 1g; insoluble fiber 3g; sugars 6g; protein 32g; vitamin a 5636.5IU; vitamin c 7.7mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 11.8mg; vitamin b6 0.6mg; folate 116.9mcg; vitamin b12 0.7mcg; sodium 914mg; potassium 626mg; calcium 201.9mg; iron 3.8mg.