Chicken and Dumpling Soup
User Reviews
4.9
Chicken and Dumpling Soup
Description
This Chicken and Dumpling Soup begins by sautéing diced celery, onion, and carrots in olive oil until softened and golden. Chicken broth and water are added alongside salt, bay leaves, and diced potatoes, simmering until potatoes are nearly tender. Chicken breast pieces and fresh dill and/or parsley are incorporated for flavor.
Dumplings are made by combining sifted flour with salt and sugar, then mixing in eggs and sour cream to form a soft dough, which is moistened with melted butter and kneaded until uniform. Dumplings are then dropped into the simmering soup to cook gently, absorbing broth flavors while providing a tender bite contrasting with vegetables and chicken.
This soup balances savory broth, fresh herbs, and soft dumplings, making it hearty and satisfying as a main dish, especially on cooler days. The use of fresh herbs brightens the soup, while the combination of chicken and vegetables offers a nutritious base.
Ingredients
- 2 celery finely diced, sticks
- 1 onion finely diced, small/medium
- 3 Tbsp olive oil
- 2 carrot thinly sliced, large
- 6 cups chicken broth reduced sodium chicken broth plus 6 cups water
- 6 cups water reduced sodium chicken broth plus 6 cups water
- 1 Tbsp salt or to taste (I used sea salt)
- 3-4 potato about 1 1/2 lbs, peeled and cut into bite-sized pieces, medium
- 1/2 lb chicken breast 1 large chicken breast, diced, boneless, skinless
- 2 bay leaf
- 2 Tbsp dill I used both, chopped, and/or 2 Tbsp chopped parsley
- 2 Tbsp parsley I used both, chopped, and/or 2 Tbsp chopped parsley
For the Dumplings:
- 2 cups flour sifted
- 2 egg large
- 1 Tbsp sour cream
- 1/2 tsp salt
- 1/4 tsp sugar
- 6 Tbsp butter 3/4 stick, melted
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.
User Reviews
Overall Rating
4.9
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