Julie's chicken dumpling soup (Bouillon de poulet)

    25 min

    A French friend introduced this recipe to me, using either leftovers from Sunday lunch or fresh frozen chicken breasts. Both my husband and daughter love the simplicity and lightness of this recipe and also very tasteful.

    Hampshire, England, UK
    1 person made this

    Serves: 4 

    • 600ml (1 pt) chicken stock, homemade or from stock cubes
    • 2 carrots, minced
    • 5 slices white bread, crusts removed
    • 1 egg
    • 1 egg yolk
    • 200g boneless skinless chicken breast
    • 100ml single cream
    • salt and pepper (optional or to taste)
    • pinch of nutmeg
    • 4 mushrooms, finely sliced

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a pan bring to the boil chicken stock and carrots.
    2. In a blender mix to a paste the sliced bread, egg and yolk, chicken and single cream and any seasoning if using.
    3. Using two teaspoons, shape dumplings (quenelles) and gently drop them into the soup. Cover and simmer at very low heat for 5 minutes.
    4. Add mushrooms and simmer for 4 more minutes.


    Delicious served with buttered crusty rolls. A small knob of butter placed in the bottom of the serving dish gives an even silkier texture.

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