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Chicken Dumpling Soup


  • Author: Kate Jackson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

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 sliced into 1/2 inch slices (white and pale green section only)
  • 1/2 cup fresh chopped parsley
  • 1 tablespoon chopped fresh thyme
  • 5 large eggs
  • 1/2 cup milk
  • 3 tablespoons melted butter
  • 3 tablespoons chopped parsley
  • 1 teaspoon coarse salt, plus extra for salting dumpling water
  • 1/4 teaspoon pepper
  • 1 1/2 cups flour
  • 1 1/2 cups cooked shredded chicken

Instructions

  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, onion, celery, leek, 1/2 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 scant teaspoonfuls of the dumpling batter in the broth (the smaller the better) 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.