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    You are in: Home / Recipes / Quick Chicken Soup With Buttermilk Dumplings Recipe
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    Quick Chicken Soup With Buttermilk Dumplings

    Average Rating:

    3 Total Reviews

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    • on March 23, 2010

      This is a really neat recipe. I would have never thought of using biscuits, it was very tasty. I cooked the carrots, celery and onion longer as we like them more done. I also left out the chives/parsley. The recipe was a bit time consuming but well worth the effort. Will make again.

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    • on November 01, 2009

      Outstanding soup!! I had this soup at a friends house and loved it. When I made it at home I used leftover roasted chicken from the store and baked the biscuits halfway through before adding them to the soup. I then put the pot in the oven to continue to brown the biscuits. It cooked the biscuits quicker than when my friend made it. Yum! Yum! Thank you for posting the recipe. This was I can never lose it.

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    • on November 30, 2008

      This soup is outstanding!! The flavors are wonderful. I used chicken breast and chives. I am terrified of making dumplings but this is my answer! The only thing that I will do differently next time is to cut the biscuits into 1/8 sections because they really blow up. Thank you so much for posting such a great recipe! Made for My 3 Chefs '08.

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    Nutritional Facts for Quick Chicken Soup With Buttermilk Dumplings

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 634.2
     
    Calories from Fat 322
    50%
    Total Fat 35.8 g
    55%
    Saturated Fat 14.9 g
    74%
    Cholesterol 156.2 mg
    52%
    Sodium 1566.7 mg
    65%
    Total Carbohydrate 44.6 g
    14%
    Dietary Fiber 2.9 g
    11%
    Sugars 9.9 g
    39%
    Protein 33.4 g
    66%

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