Chicken Soup with Ranch Dumplings

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
• 8 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 packet Hidden Valley Original Ranch Salad Dressing Mix Buttermilk Recipe
• 1/2 cup milk
• 1 tablespoon olive oil

Preparation

1. Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots and celery and sauté 2 minutes. Add chicken and cook until 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.
2. Meanwhile, in medium bowl, combine flour, baking powder, baking soda, and buttermilk ranch mix. Add milk and oil and stir with a fork until mixture comes together. Use spoon or small ice cream scoop to drop 8 golf ball-size dumplings into simmering liquid. Cover pan and cook 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.

Serves

Serves 4 (Serving Size: 1 1/2 cups soup, 2 dumplings)

Notes, Tips & Suggestions

Substitution Idea: For variety, Miller suggests alternating vegetables to include green beans, bell peppers, canned tomatoes, cauliflower, broccoli, zucchini, and/or yellow squash.

Source

Hidden Valley

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