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Chicken Soup with Ranch Dumplings
Makes 4 Servings
Ingredients
* FOR THE SOUP:
*1 tablespoon olive oil
*2 cloves garlic, minced
*1 onion, chopped
*2 carrots, chopped
*2 celery ribs, chopped
*1 pound boneless, skinless chicken breasts, cut into bite-size pieces
*8 cups chicken broth
*1/2 teaspoon salt
*1/4 teaspoon black pepper
* FOR THE DUMPLINGS:
*1 cup all-purpose flour
*1 1/2 teaspoons baking powder
*1/2 teaspoon baking soda
*1-ounce packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix Buttermilk Recipe
*1/2 cup milk
*1 tablespoon olive oil
Instructions
1To prepare the soup, heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots and celery and saute 2 minutes.
2Add chicken and cook until chicken is golden brown on all sides. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil 5 minutes.
3To prepare the dumplings, combine flour, baking powder, baking soda and Hidden Valley Original Ranch Salad Dressing & Seasoning Mix Buttermilk Recipe in a medium bowl. Add milk and oil and stir with a fork until mixture comes together.
4Using a spoon or small ice cream scoop, drop 8 golf ball-size dumplings into simmering liquid. Cover pan and cook 5 minutes (without lifting the lid), until dumplings are puffed up and cooked through.
Notes
  • This is a hearty, comforting meal that's so simple to prepare, you can enjoy it any night of the week. To save even more time, you can make the soup portion ahead and refrigerate until ready to finish the meal. Bring the soup to a boil just before adding the dumplings and follow the directions from there. To shred away more time, use a rotisserie chicken and frozen chopped vegetables or salad bar veggies and you can skip the prepping of the vegetables and the cooking of the chicken (proceed directly to boiling and adding dumplings!) When you're ready for variety, alternate vegetables (instead of the ones here, try green beans, bell peppers, canned tomatoes, cauliflower, lima bean, broccoli, zucchini and yellow squash).
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Source
Recipe created by Robin Miller on behalf of the makers of Hidden Valley Original Ranch dressings