Chicken Dumpling Soup recipe

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Ingredients

3 cups chopped cooked chicken breast
2 eggs
4 ¾ cups chicken broth, divided
1 cup all-purpose flour
¼ cup chopped fresh parsley
2 teaspoons salt
⅛ teaspoon black pepper
½ teaspoon dried tarragon
¼ cup butter
2 cups chopped onion
1 ½ cups thinly sliced celery
2 cloves garlic, minced
½ cup all-purpose flour
2 quarts chicken broth
1 ½ teaspoons salt
1 ½ cups chopped carrots
3 cups chopped cooked chicken breast

Nutrition Info

189.4 calories
carbohydrate: 12.6 g
cholesterol: 70.3 mg
fat: 7.6 g
fiber: 1.1 g
protein: 16.9 g
saturatedFat: 3.1 g
servingSize: -
sodium: 587 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.

  2. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper 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 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.

  4. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

Recipe Yield

1 gallon

Recipe Note

A well rounded chicken soup with delicious chicken and herb dumplings.

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