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Lunch / Dinner

Chicken & "Noodle" Dumplings

No matter what you call it — chicken and noodles or chicken and dumplings — you'll definitely call it amazing. And if you thought chicken soup was food for the soul, you are spot on!


Makes 2 1/2 quarts (12 servings)

Total Time

about 1 hour

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Sweat onions, carrots, celery, and herbs in butter in a covered Dutch oven or large pot over medium-low heat until carrots are fork tender, 15 minutes. Stir in flour and cook 1 minute.

Deglaze the Dutch oven with wine and lemon juice, then whisk in broth, milk, and cream. Remove and reserve 1 cup milk-broth mixture, then add chicken and peas; season with salt and pepper.

Prepare Noodle Dumplings; cook in soup as directed.

Season soup with Tabasco, if desired.

Step 1

Deglaze the Dutch oven with white wine scraping up any browned bits to add flavor to the soup base.

Step 2

Ladle out and reserve 1 cup milk-broth base (avoiding the celery and onion) to mix with the dumplings.

Nutritional Facts

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