Chicken dumpling soup is just an easy chicken soup recipe with dumplings instead of noodles. We Italians prefer to, or maybe out of habit, put pasta in things like soup and chili.
It was the first time I’d ever made dumplings. I have to say I’m not sure why I shyed away from making them all these years. They are as easy as pasta and delicious.
These tricks helped me make no-fail dumplings; the kind that don’t sink and are cooked all the way through.
Make sure your broth is boiling before adding dough
Drop by smallish spoonfuls
Cover your pot lid with an terry towel to absorb the steam
DON’T peek while they’re cooking
Makes: 6 servings
- 2-3 large pieces of real chicken breasts or thighs (the kind with skin on!)
- 3 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 cup celery, roughly chopped
- 1 cup carrots, roughly chopped
- 6-8 cups of vegetable or chicken broth, heated
- 2 tablespoons dried parsley
- 1 tablespoon dried basil
- 1 1/2 teaspoons granulated garlic or 2 cloves freshly chopped garlic
- salt and pepper quanto basto (to taste)
- garnish with a sprinkle of Parmigiano Reggiano cheese
Heat a large stockpot and put in 2 tablespoons of olive oil.
Place each piece of chicken skin side down and brown for 7-10 minutes until golden brown.
Turn chicken pieces over and brown the other side, approximately 3-4 additional minutes.
Once browned, remove from pan and set aside.
Using the same pan, use the remaining olive oil to sautee the onion.
Add the broth to the pan and bring to a boil. Preheat oven to 350 degrees F.
Add the celery, carrots, salt, pepper, parsley, and basil to the broth.
Add the chicken pieces back to pot.
Place the pot in the oven for 30-45 minutes until the chicken is cooked through and the vegetables are tender.
Remove the chicken pieces and let cool enough to handle them.
Taste and adjust broth seasonings until it has the flavor you want.
Remove skin from chicken and cube; return to pot.
Put back on burner and return broth to a boil.
Prepare your dumpling dough.
For the dumplings:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon of fresh or dried parsley, or chopped chives (if desired)
- 1 egg white, well beaten
- 1 tablespoon melted butter
- 1/3 cup 2% or whole milk, give or take
Sift dry ingredients together.
Add egg, melted butter and enough milk to make a moist, stiff batter.
Drop by the teaspoonful into boiling broth. (I use my smallest ice cream scoop – it works great.)
Cook covered* and without peeking for 20-25 minutes or until dumplings are cooked through.
*place terry towel around cover to absorb steam from the boiling broth — take care to make sure it’s not near the burner flame.
Serve Chicken Dumpling soup warm with a sprinkle of cheese and a slice of warm bread.