Chicken and Herbed Dumpling Soup

    Chicken and Herbed Dumpling Soup


    61 people made this

    About this recipe: A chicken soup that's not only delicious, but also satisfyingly good. Dumplings are made by combining chicken, eggs, flour and herbs, which are simmered with onion, celery and carrots. Perfect for those cold winter months.

    Serves: 16 

    • 425g cooked chicken breast, chopped
    • 2 eggs
    • 1.2 litres chicken stock, divided
    • 125g plain flour
    • 4 tablespoons chopped fresh parsley
    • 2 teaspoons salt
    • 1/8 teaspoon black pepper
    • 1/2 teaspoon dried tarragon
    • 50g butter
    • 325g onion, chopped
    • 175g celery, thinly sliced
    • 2 cloves garlic, finely chopped
    • 60g plain flour
    • 2 litres chicken stock
    • 1 1/2 teaspoons salt
    • 200g carrots, chopped
    • 425g cooked chicken breast, chopped

    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Make the dumpling mixture. In a liquisider or food processor, combine 425g chicken, eggs, 175ml chicken stock, 125g flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
    2. In a large pot, bring 1 litre chicken stock to the boil. Drop dumpling mixture by rounded spoonfuls into boiling stock. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on kitchen towels. Reserve dumpling cooking liquid.
    3. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 60g flour until fully incorporated. Pour in 2 litres chicken stock, stirring constantly. Bring to the boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat and simmer 15 minutes.
    4. Stir in dumplings, reserved liquid and 425g cooked chicken. Simmer 15 minutes more before serving.

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