Country-Style Chicken Soup with Dumplings

Votes: 1

How to Make - Country-Style Chicken Dumpling Soup

Time: 1 hour 45 minutes
Complexity: easily
Servings: 10 - 12

Chicken soup with large, springy dumplings is a cozy, home-cooked dish the whole family will love. It's packed with protein, starch, and vegetables—a complete, filling meal in one bowl. Start with rich chicken broth. Once it's cooked, pour it over sautéed leeks, onions, carrots, and celery, and a little flour will help thicken the broth slightly. Lastly, add the dumplings—pieces of dough dropped directly into the pot. Don't worry about perfecting the shape, as the dough will be soggy. The coarser the dumplings, the more delicious your rustic soup will be. Sprinkle with fresh herbs and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken soup

2 chickens weighing 1.3 kg each, cut into 6 pieces and backs
110 g unsalted butter
6 medium carrots, cut into 2.5cm pieces.
6 cloves garlic, thinly sliced
4 celery stalks, cut into 2.5cm pieces.
2 large leeks, white part only, cut into 1cm pieces and soaked in cold water to remove sand
2 medium onions, cut into 1cm pieces.
1 tbsp poultry seasoning
0.5 cups premium flour

dumplings

2.5 cups of flour
3/4 cup milk + more as needed
2 tablespoons butter
1 tbsp baking powder
2 teaspoons of salt
2 large eggs
1/4 cup chopped parsley

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Soup:

Place the chicken pieces and backs in a large saucepan and cover with 1/6 cup of water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, 25-30 minutes.
Using tongs, remove the chicken from the pan and set it aside to cool; discard the backs. Once the chicken is cool enough to handle, remove the meat from the bones and shred; set it aside. Strain the chicken broth and keep it warm.

In a medium saucepan over medium heat, melt the butter and add the carrots, garlic, celery, leek, onion, and poultry seasoning. Cook the vegetables until they begin to soften, 8-10 minutes, then stir in the flour.
Add the reserved chicken broth, bring to a boil, then reduce heat and simmer until the soup thickens slightly and the vegetables are softened, about 25 minutes. Add the shredded chicken and bring the soup back to a simmer.
dumplings:

Place the flour in a medium bowl. Using two butter knives, fold in the milk, butter, baking powder, salt, and eggs. If necessary, add a little more milk, 1 tablespoon at a time. The dough should be moist but not runny.
Pull out about ¼ cup pieces of dough and drop them directly into the boiling soup. Cover and simmer for 10-12 minutes. Sprinkle with chopped parsley and serve.

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.

Categories:

recipe / Comfort food / Soups / Meat soups

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