Time: 1 hour 20 min.
Complexity: easily
Servings: 6

This soup is packed with protein and fiber thanks to quinoa, white beans, and whole-wheat dumplings. It's also loaded with vegetables—onions, carrots, celery, green beans—and tender chicken breast. A few tricks will help this soup cook faster. First, use canned white beans. Second, instead of forming individual dumplings, simply strain the dough through a colander. The dough will fall into the simmering soup in small chunks, perfectly matching the size of the beans. And for a more appetizing soup, use black or red quinoa, which doesn't overcook as much as white.

Ingredients:

• 2 small chicken breasts with bones and skin (about 450 g)
• 1 can (425 g) canned cannellini beans, rinsed
• 0.5 cup quinoa, well washed
• 2 tbsp. l. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons red wine vinegar
• 1 teaspoon dried thyme
• 3 medium carrots, halved lengthwise and sliced ​​into 0.5cm thick slices.
• 2 stalks celery, thinly sliced
• 4 tbsp. lightly salted chicken broth
• 1 cup frozen chopped green beans
• 0.5 cup white whole grain flour
• 0.5 cup parsley leaves, finely chopped
• 2 large eggs, lightly beaten
• 1 tbsp. milk
• 0.5 tsp baking powder

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

green beans, cannellini beans, white beans, eggs, milk, whole grain flour, wine vinegar, chicken breasts, quinoa, thyme

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Preparation:

Step 1
• Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic, vinegar, and thyme and cook until most of the vinegar has evaporated, about 2 minutes. Add the carrots, celery, 1 teaspoon salt, and some freshly ground black pepper and cook, stirring, until softened, about 6 minutes. Add the broth, 4 cups water, chicken breasts, and cannellini beans and bring to a simmer. Cook until the chicken is tender, 20 to 25 minutes.
Step 2
• Carefully remove the cooked chicken breast from the pan and set it aside to cool and handle. Add the quinoa and cook until translucent and tender, with the tails sticking out, 10-12 minutes.
Step 3
• Meanwhile, remove the bones and skin from the chicken breasts. Shred the meat into small pieces and add it back to the soup. Add the frozen beans.
Step 4
• Prepare the dumplings.
  
  In a medium bowl, whisk together the flour, parsley, eggs, milk, baking powder, and 1/4 teaspoon salt. Place half the batter in a colander. Holding the colander directly over the simmering soup, press the batter through the holes with a rubber spatula, forcing the dumplings into the soup. Cook until they float to the surface, stirring to break up any large clumps, about 1 minute. Repeat with the remaining batter. Adjust the consistency of the soup if needed by adding more water and adjusting the salt to taste.

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