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    You are in: Home / Recipes / Chicken Soup for the Soul With Rice and Dumplings Recipe
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    Chicken Soup for the Soul With Rice and Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    Cookgirl's Note:

    It's that time of year again to make a big pot of chicken soup. Body-warming, delicious and filling, this recipe is a cinch to pull together. Use leftover cooked chicken or turkey for an easy meal.

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    Units: US | Metric



    1. 1
      *NOTE: I have used leftover cooked rice for this soup recipe. Add the cooked rice right before adding the dumpling batter to the pot. Do not add the cooked rice at the onset or it will turn to mush.
    2. 2
      In a large soup pot, melt 1 tablespoon of the butter until hot and saute the mushrooms, celery and carrots until tender.
    3. 3
      Stir in the chicken stock, chicken meat, green peas, par-boiled rice, thyme, and black pepper. Bring to a boil.
    4. 4
      Meanwhile, prepare the dumplings. In small bowl beat together the eggs, 1/4 cup melted butter or margarine, and 1/4 teaspoon salt. Stir in the flour.
    5. 5
      Once the soup has come to a boil, drop the dumplings batter from a small greased or buttered spoon to make 16 mounds on top of the soup. Reduce heat and simmer, covered, about 10 minutes or until dumplings are cooked and "light".
    6. 6
      Adjust seasoning before serving. Say a blessing and open wide.

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    Nutritional Facts for Chicken Soup for the Soul With Rice and Dumplings

    Serving Size: 1 (451 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 598.4
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 12.2 g
    Cholesterol 205.3 mg
    Sodium 823.2 mg
    Total Carbohydrate 55.3 g
    Dietary Fiber 3.4 g
    Sugars 8.9 g
    Protein 34.6 g

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