Chicken and Dumpling Soup

Name: Chicken and Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 -10
Ingredients: 2 sticks of celery; 1 small/medium onion; 3 Tbsp olive oil; 2 large carrots; 6 cups reduced sodium chicken broth + 6 cups water; 1 Tbsp salt; 3-4 medium potatoes; 1/2 lb boneless skinless chicken breast; 2 bay leaves; 2 Tbsp Chopped Dill and/or 2 Tbsp Chopped Parsley; 2 cups flour; 2 large eggs; 1 Tbsp sour cream; 1/2 tsp salt; 1/4 tsp sugar; 6 Tbsp 3/4 stick melted Butter

User Reviews

4.9

105 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 -10
Course
Soup
Cuisine
Russian, Ukrainian

Chicken and Dumpling Soup

Colin Brown

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Here's an easy and hearty chicken and dumpling soup that will win you over. It calls for very simple, healthy ingredients and will make you think of your Mom. The dumplings are soft and satisfying. This soup is quick to make and if you're really pressed for time, it will still turn out delicious if you sub the dumplings with pasta, but the dumplings really aren't very difficult to make. Craving - satisfied :).

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Ingredients

Servings

2 sticks of celery finely diced
1 small/medium onion finely diced
3 Tbsp olive oil
2 large carrots thinly sliced
6 cups reduced sodium chicken broth + 6 cups water
1 Tbsp salt or to taste (I used sea salt)
3-4 medium potatoes about 1 1/2 lbs, peeled and cut into bite-sized pieces
1/2 lb boneless skinless chicken breast 1 large chicken breast, diced
2 bay leaves
2 Tbsp Chopped Dill and/or 2 Tbsp Chopped Parsley I used both

For the Dumplings:

2 cups flour sifted
2 large eggs
1 Tbsp sour cream
1/2 tsp salt
1/4 tsp sugar
6 Tbsp 3/4 stick melted Butter

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Instructions

In a 5 Qt soup pot, over medium heat, add 3 Tbsp olive oil and saute 2 sticks diced celery and small finely diced onion until softened (5 min). Add thinly sliced carrots and continue to cook until onions and celery are golden (3-4 min).
Into the same pot, pour in 6 cups chicken broth and 6 cups water along with 1 Tbsp salt and all of your chopped potatoes. Bring to a boil then cook 10 minutes, or until potatoes are nearly done.
Meanwhile, make your dumplings: Sift 2 cups flour, 1/2 tsp salt and 1/4 tsp sugar into a medium bowl. P.S. I measured 2 cups flour before sifting - scoop it into the measuring cup, then scrape off the top for an accurate measurement. Make a well in the center and add 2 eggs with 1 Tbsp sour cream. Fold together with a spatula. Your dough will look like scraps of cloth. Pour in 6 Tbsp melted butter and stir/ knead with spatula until butter is well incorporated and dough is uniform in texture and color. It should be very soft but won't stick to your hands.
Transfer dough to a smooth cutting board. Separate your dough into two pieces, roll each piece into a long slim log and cut thin slices from each log. Don't cut them too big since they expand in the soup. You want them to be small and bite-sized. The dough should not stick to the knife or cutting board because of all the butter in it.
After boiling potatoes about 10 minutes, keep the pot at a boil and add 2 bay leaves, diced chicken and prepared dumplings. Continue boiling over medium/low heat another 10 minutes or until dumplings are tender and chicken is cooked through.
Season to taste - I added about 1/2 tsp more of salt. Stir in your fresh dill or parsley (or both) and remove from heat.