Chicken Dumpling Soup
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Chicken noodle soup is a quintessential comfort food, at least when you are feeling under the weather. This family recipe for chicken dumpling soup {one of my grandmother-in-law’s specialties} is as soothing and satisfying, especially for the recent stormy winter nights. Simply add the dumplings in any broth-based chicken soup.
I prefer using homemade chicken broth when I have it but canned low-sodium broth works as well. When I use homemade broth, I don’t add water, simply adding broth if more liquid is necessary. When I use canned broth, I add the water indicated in the recipe. Season the soup to taste.
Dumplings come in many forms and there are many countries and cuisines that have some form of chicken dumpling soup. From what I can tell, these dumplings most resemble those found in Hungary and Poland.
- 5 cups + chicken broth, homemade (regular or quick) or low-sodium canned
- 3 cups water, optional (I add the water if I am using canned chicken broth)
- 2 celery stalks, chopped
- 2 carrots, chopped
- ½ of an onion, chopped
- 2 garlic cloves, chopped
- ¼ tsp black pepper, to taste
- ¼ tsp parsley
- ¼ tsp thyme
- ¼ tsp bay leaves
- ¼ tsp basil
- Roughly 1 cup of cooked chicken (shredded or in large chunks)
- Salt, to taste
- 2 eggs, beaten
- 1 cup flour
- ½ tsp salt
- ¼ tsp baking powder
- Put all of the ingredients in a large pot and heat on high.
- Bring to a boil, then reduce the heat and let simmer for 30 minutes to an hour.
- Bring the soup back to a rolling boil when you are ready to add the dumplings.
- Mix the ingredients in a bowl.
- Scoop balls of 1 teaspoon dumpling batter and slide them with a knife into the boiling soup. (They do not need to be perfect balls. They will expand as they cook.)
- Let the dumplings simmer in the soup for roughly 10 minutes.
- The dumplings will absorb a lot of liquid. If necessary, add more broth and/or water and season to taste.
Tags: broth, carrots, celery, chicken, chicken broth, chicken dumpling soup, chicken noodle soup, dumpling soup, dumplings, soups
Fri, Mar 26, 2010
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