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Chicken Dumpling Soup

January 3, 2012 by 15 Comments


There are few things in life I like better than an adorable, delicious dumpling.


And look at that – a dumpling munching on a dumpling!  Okay, he’s technically munching on a doughnut…but I was close.  And he’s definitely an adorable, delicious dumpling, but he’s not exactly the kind I had in mind right this second.  Nope, I am talking about the kind of dumpling you find in a steaming hot bowl of chicken soup.

Now, making chicken dumpling soup from scratch is a little more than I am up for, especially when there are alternatives that do the hard part (making the broth) for you right in your supermarket.  Stay away from the cans of chicken broth and go for the good kinds in the box…Imagine is the best, and Pacific is a close second.  As for the chicken, you can either use leftovers from your last roast chicken, or pick up a roast chicken in the deli section.  I’ll never tell.

Now you are about 30 short minutes away from homemade chicken dumpling soup.  Once you serve this up to your own dumplings and taste how good it is, the little shortcuts along the way will only be a vague memory.  Promise!

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Chicken Dumpling Soup

Chicken Dumpling Soup

Ingredients

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 1/2 inch rounds
2 onions, peeled and cut into eighths
4 large celery stalks, cut into 1/2 inch pieces
1 medium leek, halved lengthwise and slice into 1/2 inch slices (white and pale green section only)
1/2 cup fresh chopped parsley
1 tablespoon chopped fresh thyme
3 large eggs
1/2 cup milk
3 large egg yolks
3 tablespoons melted butter
3 tablespoons chopped parsley
1 teaspoon kosher salt, plus extra for salting dumpling water
1/4 teaspoon pepper
1 1/2 cups flour
1 1/2 cups cooked shredded chicken

Directions

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, 1/2 cup parsley and thyme to broth, cover and simmer for 10 minutes.
3. While broth is simmering, make dumplings. Bring a large pot of salted water to a boil. Mix eggs, milk, egg yolks, butter, parsley, salt and pepper together until well-blended. Stir in flour (batter will be soft). Drop teaspoonfuls of the dumpling batter to the boiling water until tender, about 8 minutes. Transfer dumplings to broth pot.
4. Add cooked chicken to broth, simmer until heated through, add salt and pepper as needed and serve.

Filed Under: chicken, lunch, soup Tagged With:

Comments

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  1. Joanne says:
    January 4, 2012 at 2:17 am

    After going Imagine, I could never go back to anything else. That's the good stuff. It's kinda like broth crack.

    Reply
  2. Joanne says:
    January 4, 2012 at 2:17 am

    Also. Any soup with dumplings in it = love.

    Reply
  3. Miss McBooty says:
    January 4, 2012 at 2:20 pm

    Without a doubt, this is my utmost favorite comfort food ever. There's nothing like a good bowl of soup after a hard day's work or when you're sick. Nummy!

    Reply
  4. Catherine says:
    January 4, 2012 at 2:25 pm

    I only make my dumplings with corn meal and flour now. So amazing. They go with anything. Try it.

    Reply
  5. Anonymous says:
    January 4, 2012 at 8:00 pm

    My mom showed me how to make dumplings like this when I was a little girl. We just got the soup going to a good low boil and dropped the teaspoons of dumpling batter directly into the soup. Mmmmmm I think I will make some tonight!!!!!

    Kelly

    Reply
  6. New Born Babies says:
    January 4, 2012 at 8:18 pm

    I haven't tried this recipe yet, but will tonight. I am sick of dumpling recipes that taste like rolls. I am hoping these will be different.

    Reply
  7. NotesFromAbroad says:
    January 6, 2012 at 12:01 am

    Oh I love Chicken and Dumplings.. something my NC grandma used to make all the time. Chicken and Dumpling soup is just perfection.
    Cold there ?
    It is quite hot here.. 93ºF today ~

    Reply
  8. FramedCooks says:
    January 7, 2012 at 4:03 pm

    Yes, just a little – I think it was ten agrees the other morning. TEN! Brr. Hope the dumplings worked well for everyone!

    Reply
  9. Anonymous says:
    January 16, 2012 at 11:50 pm

    How many does this serve?

    Reply
  10. FramedCooks says:
    January 16, 2012 at 11:55 pm

    Anon: It makes four reasonably sized portions, but of course it can easily be expanded if you need to.

    Reply
  11. Anonymous says:
    January 17, 2012 at 12:05 am

    Thank-you for such a quick response! =)

    Reply
  12. FramedCooks says:
    January 17, 2012 at 12:09 am

    My pleasure – thank YOU for reading Framed Cooks! :)

    Reply
  13. TaosRob says:
    June 28, 2012 at 10:53 am

    Adding one small white turnip, peeled and diced, will balance the sweetness of the carrots and onions.

    Reply

Trackbacks

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