Chicken and Herbed Dumpling Soup

    1 hour 45 min

    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.

    61 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (46)


    I thought this recipes was great!!! I didn't add as much chicken to the broth, when the dumplings were added. I only used 1 1/2 cups. It was perfect. I also didn't use any taragon. It was the best soup I have ever had...  -  06 Oct 2003  (Review from Allrecipes US | Canada)


    Delicious, but difficult. The dumplings were pretty mushy for me, and fell apart during cooking, making the cooking liquid very thick. Still made for a delicious soup, though, and I will definitely try it again, hopefully with prettier results.  -  03 Nov 2005  (Review from Allrecipes US | Canada)


    I thought that everything about this soup was delicious. Easy to make, and when the batch was gone, my husband wanted me to make another batch the same day!!  -  03 Nov 2007  (Review from Allrecipes US | Canada)