Chicken Dumpling Soup Recipe
This sounds delicious, another yummy recipe contributed by Karen Walters, USA.
- 2 pounds boneless/skinless chicken breasts
- 1 medium yellow onion finely chopped
- ½ cup of chopped Carrots
- ½ cup of chopped Celery
- 2 tblsp of minced Garlic
- 1 tblsp of crushed red pepper flakes
- 1 gallon of chicken stock (or you can use low sodium chicken base with water)
- 1 Bay leaf
- 1 tblsp Poultry seasoning (Sage, Thyme, Rosemary mix)
- 1 tblsp of parsley
- ½ cup of lemon juice
Chop up chicken breasts, sauté in a touch of olive oil until fully cooked and slightly browned (browning adds flavor) (Do all this in the same pot for the soup either stock pot, or dutch oven)
Add the garlic, poultry seasoning and red pepper flakes. Stir.
Mix in onion, carrots and celery. Stir well..
Once the vegetables are softened, add the chicken stock. Put in bay leaf and let simmer.
While the soup is simmering..
- 2-3 cups flour
- 2 tblsp of chicken soup base
- 4 eggs
- Dash of milk
- 1/4 tsp of parsley flakes
In a bowl, mix flour, eggs, chicken soup base, and parsley together until a wet dough forms. If too moist, add a bit more flour, if too dry, add a dash of milk.
You will need a stock pot of boiling SALTED water.
Once it is boiling, you take a tsp of dough and gently drop in the boiling water.
Add only a few at a time. You will need to skim them out as they are done with a slotted spoon. –When the drop dumplings float, they are done-
Take the cooked dumplings and add to the soup pot.
Cook altogether about 10 minutes for the flavours to blend.
Add lemon juice at the end.
Stir, serve and enjoy…