Soups & Stewsculinaryhill
Chicken Dumpling Soup
To skip the whole boiling-a-chicken-for-broth situation, substitute 8 cups prepared chicken broth and 2 cups leftover chicken. Start from instructions section "To make the soup."
👥 6 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 10 min🔥 Cook: 1h 15m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
- ●strainer
- ●dutch oven
- ●oven
- ●colander
- ●spatula
📝 Preparation Steps
1
To make the broth:
2
In a large pot over medium-high heat, add chicken, cold water, and salt. Bring to a boil, reduce heat to low, and skim the foam off the top of the water as it rises.
cold water (see note 1)12 cupssalt1 teaspoonSalt and freshly ground black pepper
3
When the foam has subsided, add onion and garlic to the pot. Simmer gently (bubbles should barely break the surface at irregular intervals) until the chicken reaches 165 degrees when tested with a thermometer, about ⏱️ 1 hour.
4
Remove chicken from pot to a rimmed baking sheet or large bowl. Separate chicken, discarding skin and bones, and shred or chop into 1/2-inch pieces. You should have at least 2 cups chicken.
5
Strain the broth through a fine-mesh strainer or cheesecloth and reserve. You should have at least 10 cups broth.
6
To make the soup:
7
In a large pot or Dutch oven, heat butter over medium-high heat until foaming. Add onion, carrots, and celery and cook until softened, about ⏱️ 5 minutes. Stir in garlic until fragrant, about ⏱️ 30 seconds. Stir in the reserved broth and reduce heat to low.
butter2 tablespoons
8
In a medium bowl, beat the eggs with a fork, then gradually add the flour in batches until you have a smooth paste. Place a colander over the soup pot, then add the dumpling paste to the colander.
eggs3
9
Using a spatula or your hand, press the paste through the holes into the soup. Add reserved chicken and simmer until the dumplings are cooked through, about 10 to ⏱️ 15 minutes. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper) and garnish with dried parsley.
salt1 teaspoonSalt and freshly ground black pepper
Nutrition Facts
calories
135 kcal
fat Content
6 g
serving Size
2 cups
fiber Content
1 g
sugar Content
1 g
sodium Content
486 mg
protein Content
5 g
trans Fat Content
0.2 g
cholesterol Content
92 mg
carbohydrate Content
15 g
saturated Fat Content
3 g
unsaturated Fat Content
3 g
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