Nutrition Facts

Serving Size¼ of recipe
Total Fat4 g
Saturated Fat1 g
Sodium991 mg
Total Carbohydrate29 g
Dietary Fiber2 g
Protein12 g

Servings and Times


Tip: Refrigerate dumplings and soup in separate containers and save for lunch.

Ingredients and Preparation

Olive oil2 teaspoons
Small white onion, chopped1
Carrots, peeled and sliced2
Garlic clove, minced1
Dried thyme½ teaspoon
Chicken broth14 ounces (eg, a 14.5-ounce can)
Water14 ounces
Low-fat cream of celery soup1 10.75-ounce can
Chicken breast tenders, cut into 1” squares¾ pound
Low-fat milk1/3 cup
All-purpose flour¾ cup
Baking powder1 ½ teaspoons
Cornmeal1 ½ teaspoons
Salt¼ teaspoon
Freshly ground pepper to taste
  1. Directions
  2. Heat olive oil in a large pot over medium-high heat. Add onion, carrots, garlic, and thyme, and sauté for 4-6 minutes, until onions are tender.
  3. Add chicken broth, water, and cream of celery soup to vegetables and bring to a boil. Add chicken, stir, and boil for 10 minutes. Reduce to a simmer.
  4. While soup is boiling, prepare dumpling batter by whisking milk and egg together in a medium bowl. In another bowl, mix together flour, baking powder, cornmeal, and salt. Add flour mixture to milk mixture and stir until moistened.
  5. Drop half of batter, in tablespoons, into simmering soup. Cover and cook for 3-5 minutes, until dumplings are done (they will be puffy and will float on top of soup). Remove dumplings with a slotted spoon and set aside. Repeat with second half of batter. (Makes about 12 dumplings.)
  6. Serve soup over dumplings in shallow bowls and sprinkle with pepper.