Chicken Soup with Cornmeal Sage Dumplings Recipe

Author: Copyright 2006, Robin Miller, All Rights Reserved

Nutrition

Cal/Serving: 417
Daily Value: 21%
Servings: 4

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat11g17%
Saturated2g9%
Trans0g0%
Carbs42g14%
Fiber4g18%
Sugars7g0%
Protein37g75%
Cholesterol74mg25%
Sodium2192mg91%
Calcium235mg24%
Magnesium67mg17%
Potassium1148mg33%
Iron5mg27%
Zinc2mg13%
Phosphorus583mg83%
Vitamin A5937IU119%
Vitamin C15mg25%
Thiamin (B1)0mg30%
Riboflavin (B2)0mg25%
Niacin (B3)18mg90%
Vitamin B61mg52%
Folic Acid (B9)121µg30%
Vitamin B121µg10%
Vitamin D0µg0%
Vitamin E2mg8%
Vitamin K34µg42%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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4

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 teaspoons dried thyme
  • 8 cups reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen peas
  • 2/3 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1 1/2 teaspoons dried sage
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup buttermilk
  • 1 tablespoon olive oil

Recipe Details

Prep
Cook
Total Time
Servings 4 servings