It’s Winter in Wisconsin and with the bitter cold rolling in, there’s nothing better than a nice hot chicken soup to warm you up on an ice cold winter day. Personally, I prefer dumplings over noodles, but could never quite get that restaurant taste that I loved – until I made this chicken dumpling soup. The dumplings were perfectly textured and delicious, just the way I like them!
I’m sure there are other Chicken Dumpling Soup lovers just like me in this world and I sure hope this soup is just what you have been looking for. You might also enjoy this Creamy Chicken Cellentani recipe, or my favorite Classic Chicken Noodle Soup.
Now I have a large family and this fed us all, plus leftovers. So you could either cut this recipe in half or even a third. You could also make the entire recipe and just freeze some for later. Just make sure that you make the dumplings fresh for the frozen batch because I’m unsure what the texture would be like otherwise.
Chicken Dumpling Soup
You’ll need the following ingredients to make your own Chicken Dumpling Soup:
- Chicken legs – 3-4 lbs
- 1 lb baby carrots, cut into bite size pieces
- 1 whole celery, diced
- 1 small onion, diced
- Chicken Bouillon – 20 cubes
- salt and pepper
You’ll need these additional items for the dumplings:
- 3 large eggs
- 1/4 – 1/2 cup flour
- 1 tsp baking powder
- 1 tbsp dried parsley
Directions:
- Â In a large stock pot, combine your chicken legs and 15 cups of water. Sprinkle in a little salt and pepper and boil over high heat until chicken is cooked thoroughly.
- Once chick has finished cooking, remove chicken from the pot and cut up, discarding the bones.
- Return chicken to pot and add the rest of your ingredients, including a bit more pepper. Let simmer over low-medium heat for 1-2 hours.
- In the meantime, prepare your dumpling mixture. Beast your eggs in a large cereal bowl, add your baking powder and parsley. When adding the flour, I do so by the teaspoon, because you really have to judge by the texture. As you add each spoonful of flour, stir it into your egg mixture until it’s a taffy-like consistency.
- When your soup is done, you will add the dumplings. I found that they turn out best when you made them smaller, so using a small spoon, gather a small amount about the size of a dime and add it into the pot by dipping the spoon in the broth to get the dumpling off. Repeat until your mixture is gone, then cook for a few more minutes, serve and enjoy!!
Chicken Dumpling Soup
Ingredients
- 4 lbs Chicken legs
- 1 lb baby carrots cut into bite size pieces
- 1 whole celery diced
- 1 small onion diced
- 20 cubes Chicken Bouillon
- salt
- pepper
For the dumplings:
- 3 large eggs
- 1/4 – 1/2 cup flour
- 1 tsp baking powder
- 1 tbsp dried parsley
Instructions
- In a large stock pot, combine your chicken legs and 15 cups of water. Sprinkle in a little salt and pepper and boil over high heat until chicken is cooked thoroughly.
- Once chicken has finished cooking, remove chicken from the pot and cut up, discarding the bones.
- Return chicken to pot and add the rest of your ingredients, including a bit more pepper. Let simmer over low-medium heat for 1-2 hours.
- In the meantime, prepare your dumpling mixture. Beast your eggs in a large cereal bowl, add your baking powder and parsley. When adding the flour, I do so by the teaspoon, because you really have to judge by the texture. As you add each spoonful of flour, stir it into your egg mixture until it’s a taffy-like consistency.
- When your soup is done, you will add the dumplings. I found that they turn out best when you made them smaller, so using a small spoon, gather a small amount about the size of a dime and add it into the pot by dipping the spoon in the broth to get the dumpling off. Repeat until your mixture is gone, then cook for a few more minutes, serve and enjoy!!
