Chicken and Dumpling Soup
Old fashioned chicken and dumpling soup is delicious, filling and comforting on a cold day. Made with chicken breasts, vegetables and savoury dumplings.
Servings: 4
Ingredients
- 1½ litres / 6 cups This is an affiliate link.chicken stock or water
- 2 chicken breasts or equivalent amount of legs and thighs
- 2 This is an affiliate link.bay leaves
- 4 peppercorns
- 1/2 tsp salt
- 1 tsbp This is an affiliate link.olive oil
- 1 tbsp butter
- 1 carrot
- 1/2 medium onion
- 1 celery stalk
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 1 clove garlic
- 1 medium potato
- salt to taste
- pepper to taste
For the dumplings
- 125ml/1/2 cup buttermilk or kefir
- 1 egg
- 1 tsp This is an affiliate link.olive oil
- 100g/3/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp garlic salt
- 1/2 tsp dried parsley optional
- 1/4 tsp black pepper
Instructions
- Add the water, bay leaves, peppercorns, salt and chicken breasts to a large soup pot and bring to a boil, then lower the heat and simmer for 30 minutes while removing the scum from the top.
- While the chicken is being cooked, prepare the vegetables. Peel and cut the potatoes. Dice the onion and celery and slice the carrots.
- Then prepare the dumpling batter. In a medium bowl mix the buttermilk, egg, oil, flour, baking soda, garlic salt, pepper and dried parsley with a wire whisk. The batter will be sticky and have the consistency of a waffle batter.
- Take the chicken breasts out of the pot and shred them with two forks. Strain the broth through a fine thieve, then return it back to the pot together with shredded chicken. Add the potato and cook for 10 minutes.
- Meanwhile saute the onion, carrot and celery in olive oil and butter over low heat for 5 minutes, then add the garlic and fresh herbs and cook for 30 seconds longer. Then add the sauteed vegetable mix to the soup pot.
- Lastly, take the dumpling batter and start scooping dumplings directly into the simmering soup with a spoon. (You might want to use two spoons for easy release or an ice cream scoop with trigger.) The dumplings should double in size and float to the top almost immediately. Cover with a lid and cook covered for 10 minutes.
Video
Notes
- Use the best quality stock or broth you can afford since it is vital for the taste of your soup.
- Using a small ice cream scoop with a trigger or two spoons for the dumplings is the easiest way to release the batter into the soup.
- Your dumplings should be no bigger than a golf ball as they are added to the soup. They will double in size when cooked. Cook the dumplings with the lid on as they need steam for a light and fluffy texture as well as to cook all the way through.
- Leftover or rotisserie chicken can be used if you have it. Add them into the soup at step 4 in the process, at the same point as strained broth and potatoes.
Nutrition
Calories: 337kcal | Carbohydrates: 30g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 738mg | Potassium: 791mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2860IU | Vitamin C: 10.8mg | Calcium: 76mg | Iron: 3.6mg