Chicken Dumpling Soup Recipe


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 6 cups good quality chicken broth (I like the Imagine and Pacific varieties)
  • 6 large carrots, peeled and cut into ½ inch rounds
  • 2 onions, peeled and cut into eighths
  • 4 large celery stalks, cut into ½ inch pieces
  • 1 medium leek, halved lengthwise and sliced into ½ inch slices (white and pale green section only)
  • ½ cup fresh chopped parsley
  • 1 tablespoon chopped fresh thyme
  • 5 large eggs
  • ½ cup milk
  • 3 tablespoons melted butter
  • 3 tablespoons chopped parsley
  • 1 teaspoon coarse salt, plus extra for salting dumpling water
  • ¼ teaspoon pepper
  • 1½ cups flour
  • 1½ cups cooked shredded chicken

Chicken Dumpling Soup Recipe


  1. Melt butter in large saucepan and add flour, whisking until smooth. Whisk chicken broth into flour mixture and continue whisking over medium-high heat until smooth and at a low boil, about 5 minutes.
  2. Add carrots, celery, leek, ½ cup parsley and thyme to broth, cover and simmer for 10 minutes.
  3. While broth is simmering, make dumplings. Mix eggs, milk, butter, parsley, salt and pepper together until well-blended. Stir in flour (batter will be soft). Drop teaspoonfuls of the dumpling batter in the broth and simmer until tender, about 8 minutes.
  4. Add cooked chicken to broth, simmer until heated through, add salt and pepper as needed and serve.


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