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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Dumpling soup Recipe

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This recipe for Chicken Dumpling soup, by , is from The Magic Book of Yummy Things, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lyndsey Blackburn


Chicken wings, portions, or boneless meat, as preferred (about 1 lb of actual meat). Fat and
skin may be removed, but remember a little skin and fat adds flavor.
2 - 3 Quarts Water, Chicken Stock, or Chicken Broth
Potatoes (5 – 7, peeled and chopped)
Carrots (6 – 8, peeled and chopped)
Celery (2 – 3 Stalks, chopped)
Onion (1 medium size, chopped)
Parsley (dried or fresh, chopped)
Garlic (1 Clove)
Salt Poultry Seasoning
Chicken Bouillon Cubes or soup base Pepper (if you prefer)

1Cup Flour
¼ tsp salt
1 Cup Milk
2 eggs beaten well
½ Cup Butter
¼ tsp nutmeg

Place Chicken in large pot (at least 4 Quart size pot, but larger is better) with water or
broth. If you are using water, add 2 – 3 Bouillon cubes or equivalent soup base at this point. If Chicken
is not covered by liquid, add more liquid to just cover. Add 2 tsp salt and 2 tsp Poultry Seasoning. Add ½
tsp pepper if you like pepper. Chop garlic very fine and add to liquid. Cover pot and simmer chicken

until done (at least 45 minutes at simmer) and remove chicken to cool. If boneless, remove skin, cut into
bite-size pieces and set aside.
Add celery stalks, carrots, and onion to broth. Cover pot and cook for 15 – 20 minutes at simmer or just
boiling. Add potatoes to broth. Cook until all vegetables are just tender. Add Parsley. Add chicken back
into soup and adjust flavor to taste with salt and chicken bouillon cubes or soup base. Don’t be afraid to
add salt to bring out the flavor, but it is best to add a small amount (1/2 tsp) at a time, stir, and taste
until you reach the flavor you prefer. If soup is lacking in liquid, add liquid to reach desired balance of
broth to vegetables and chicken. Remember you will need some room for the dumplings to be added.

Stir salt and nutmeg into flour and set aside. Melt butter in heavy sauce pan or deep frying
pan. Add milk and cook to boiling, stirring frequently to prevent scorching. When it boils, remove from
heat and add flour and spice mixture all at once, stirring until all liquid is absorbed and mixture slips in
pan. Add eggs and stir in until eggs are all absorbed and color is uniform. Using a tablespoon, dip spoon
into soup, scoop a spoonful of dumpling mix, shape with fingers or the side of the pan to form an oblong
(egg shape) that is the size of 2 – 3 bites, and drop into soup. Don’t stir soup very much as dumplings
will be fragile until cooked.

When flavor and broth are properly adjusted, add Dumplings one spoonful at a time and then cook
dumplings at simmer with pot covered for 10 – 15 minutes. Do not boil dumplings as this will break them
up into small pieces. Serve hot.

Personal Notes:
Personal Notes:
Our family really likes the dumplings, so we often double the dumpling recipe for this much soup.




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