- Prep time 25 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2023
In large saucepan, melt butter over medium heat. Add chicken; season with salt and pepper. Cook, stirring often, for 5 minutes. Add potatoes, leek and garlic; cook, stirring occasionally, for 5 minutes. Add broth; bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 minutes. In blender, or using handheld blender, purée chicken mixture until smooth (if texture is too thick, add more broth). Return soup to saucepan. Season with salt and pepper; keep warm. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)
Meanwhile, in bowl, using fork, stir together pancake mix and milk until just moist. Let stand for 10 minutes. Stir in half of the Cheddar and 2 tbsp of the chives.
Using two spoons, shape Cheddar mixture into eight 1 tbsp balls. Place Cheddar dumplings in warm soup; cover. Cook, stirring occasionally, over medium-low heat, until dumplings are cooked, about 15 minutes.
Divide soup and dumplings among bowls. Top with remaining Cheddar cheese and chives. Season with pepper.
Nutritional facts Per each of 4 servings
- Iron 2.8 mg
- Fibre 3 g
- Sodium 785 mg
- Sugars 9 g
- Protein 35 g
- Calories 515
- Total fat 23 g
- Cholesterol 120 mg
- Saturated fat 11 g
- Total carbohydrate 42 g