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Chicken Dumpling Soup Recipe

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The Bandt Family


3 chicken breasts, roasted with salt and pepper (or a rotisserie chicken always works great too)
1 onion chopped
4 ribs of celery
4 large carrots
Juice of two lemons
3 chicken bullion cubes
1 tbsp thyme
2 bay leaves
Salt and Pepper to taste
8 cups water
½ pint heavy whipping cream
Fresh parsley for garnish

1⅓ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
⅔ cup 2% milk
1 tablespoon butter, melted

Start by sautéing your celery, onion and carrots in a little bit of olive oil, approximately 2-3 minutes. Add your water, diced chicken, bouillon cubes, salt, pepper, thyme and bay leaves. Simmer for about 30-40 minutes until the vegetables are fork tender. Then add your lemon juice and season with salt and pepper to taste. While this is simmering, you get started on the dumplings. In a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded teaspoons onto a parchment paper-lined baking sheet; set aside. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook covered for 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream and parsley.


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Number Of Servings:
Preparation Time:
Preparation Time:
30-45 Mins




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