Chicken Dumpling Soup
I have made this soup several times when I had chicken thighs in the fridge or, more recently, leftover wings from another meal. Usually, I go by what vegetables I already have – sometimes I use celery and parsley from the freezer, other times fresh ones. The soup turns out clear and hearty, and the dumplings aren’t too much of a hassle if I follow the steps patiently.
Quick Info
Total time: about 1.5 hours
Preparation time: 15-20 minutes
Cooking time: 1 hour and 10 minutes (estimated, depending on how quickly the meat and vegetables boil)
Servings: 8-10 (depending on how much soup you serve per portion)
Difficulty: medium (the dumpling part requires a little attention)
Recipe type: classic homemade soup, for everyday or weekend
Ingredients
For the soup:
2 chicken thighs (or wings, depending on what I have on hand)
3 carrots
1 large onion
1 small celery
1 parsley root
2 chicken bouillon cubes
1 vegetable bouillon cube
Salt
Pepper
About 5 liters of water
For the dumplings:
3 eggs (preferably homemade)
1 teaspoon baking powder
Salt
Semolina (about 14 heaping tablespoons, adjusted for texture)
Preparation method
1. I clean all the vegetables. I cut the onion into quarters, the carrots into thick sticks, and the celery and parsley root into larger cubes. If I have celery or parsley in the freezer, I use them directly.
2. I put the vegetables and meat in a large pot (5 liters) and add cold water until the pot is full. I bring everything to a boil over medium heat. When it starts boiling, I skim off the foam that gathers on top.
3. I let it boil until the vegetables and meat are well softened. I don’t look at the clock, but it usually takes between 45 minutes to an hour, depending on the meat. The meat should come off the bone easily.
4. I take the meat and vegetables out of the soup, then strain the broth into another clean pot. This helps keep it clear.
5. I put the strained broth back on the heat and add the chicken and vegetable bouillon cubes. I adjust the salt and pepper. When it boils again, I add back the boiled meat cubes after removing the bones and skin. The vegetables can also be added now, whole or chopped.
6. While the broth is on the heat, I prepare the dumplings. I beat the eggs with salt and baking powder, then add a tablespoon of semolina at a time, stirring constantly. I stop when the mixture is thicker than sour cream (it’s quite viscous but flows off the spoon).
7. I reduce the heat under the pot with the soup. I take a spoon, hold it in the hot broth for a few seconds, then scoop some dumpling mixture and form the dumplings directly in the soup without stirring. It’s important that the pot doesn’t boil vigorously when I add the dumplings, so I take it off the heat if necessary.
8. After I finish adding all the dumplings, I put the lid on the pot and bring it back to low heat. When it starts to boil lightly, I pour about half a cup of cold water over the dumplings. This helps keep them fluffy. I let it simmer on low heat for about 10 minutes.
9. Finally, I chop a little fresh parsley and sprinkle it on top. I turn off the heat and let the soup rest for 5 minutes before serving.
Why I make this recipe often
This soup is practical: I can use any part of chicken I have on hand and I’m not dependent on expensive or seasonal vegetables. It’s hearty, works as a complete meal, and the dumplings always turn out soft if I don’t rush the steps.
Tips and variations
Tips
Dumplings turn out better if I don’t let the soup boil hard when I add them to the pot.
For a clear soup, I strain the broth and don’t put back the foam from boiling.
If the dumplings crumble, usually the mixture is too soft; I’ll add a little more semolina next time.
If they turn out dense, there was too much semolina or the heat was too high while boiling.
Substitutions
Chicken can be replaced with turkey, but the cooking time increases.
The bouillon cubes can be omitted if you use quality meat and plenty of vegetables, but the soup will be less intense in flavor.
Celery or parsley root can be replaced with parsnip or left out if not available.
Variations
I have sometimes used chicken wings or backs, not just thighs. They work just as well.
If you don’t want bouillon cubes, use salt and more aromatic vegetables.
Peas or a stalk of leek can be added, but it’s not in the classic recipe.
Serving ideas
It is served hot, with plenty of chopped fresh parsley.
It also goes well with fresh bread or simple croutons, if desired.
Frequently asked questions
Why do the dumplings crumble in the soup?
Most often, the mixture doesn’t have enough semolina or the eggs weren’t beaten well. Try making the mixture thicker next time.
How much semolina should be added to the dumplings?
I measure heaping tablespoons, not heaping. If the eggs are large, you might need 15-16 tablespoons; if they are smaller, 13-14. The mixture should be thick but not stiff.
Can I use another type of meat besides chicken?
It can be made with turkey, but the cooking time will be longer. With beef, the taste will be different and it’s not the classic dumpling soup recipe.
Can the dumplings stay soft after cooling?
After the soup cools, the dumplings will firm up a bit, but they won’t become hard. When you reheat the soup, they become fluffy again, especially if you add a little extra liquid when reheating.
What is the role of the cold water poured over the dumplings?
This helps stop the sudden boiling and prevents the dumplings from disintegrating or becoming hard. It’s a simple trick I always use.
Nutritional values (estimated)
A serving of dumpling soup (approx. 350 ml, with 2-3 dumplings) has about 120-160 calories, depending on how much meat and semolina ends up in the bowl.
Protein: 10-12g
Fat: 4-6g
Carbohydrates: 10-14g
These are rough estimates, especially if you serve the soup with many dumplings or pieces of meat.
Storage and reheating
The soup keeps well in the fridge, covered, for 2-3 days. When reheating, heat on low, with a lid, so the dumplings don’t disintegrate. The soup doesn’t freeze very well with dumplings, they become crumbly when thawed. You can freeze the broth without dumplings and make them fresh when needed.
I have made this soup several times when I had chicken thighs in the fridge or, more recently, leftover wings from another meal. Usually, I go by what vegetables I already have – sometimes I use celery and parsley from the freezer, other times fresh ones. The soup turns out clear and hearty, and the dumplings aren’t too much of a hassle if I follow the steps patiently.
Quick Info
Total time: about 1.5 hours
Preparation time: 15-20 minutes
Cooking time: 1 hour and 10 minutes (estimated, depending on how quickly the meat and vegetables boil)
Servings: 8-10 (depending on how much soup you serve per portion)
Difficulty: medium (the dumpling part requires a little attention)
Recipe type: classic homemade soup, for everyday or weekend
Ingredients
For the soup:
2 chicken thighs (or wings, depending on what I have on hand)
3 carrots
1 large onion
1 small celery
1 parsley root
2 chicken bouillon cubes
1 vegetable bouillon cube
Salt
Pepper
About 5 liters of water
For the dumplings:
3 eggs (preferably homemade)
1 teaspoon baking powder
Salt
Semolina (about 14 heaping tablespoons, adjusted for texture)
Preparation method
1. I clean all the vegetables. I cut the onion into quarters, the carrots into thick sticks, and the celery and parsley root into larger cubes. If I have celery or parsley in the freezer, I use them directly.
2. I put the vegetables and meat in a large pot (5 liters) and add cold water until the pot is full. I bring everything to a boil over medium heat. When it starts boiling, I skim off the foam that gathers on top.
3. I let it boil until the vegetables and meat are well softened. I don’t look at the clock, but it usually takes between 45 minutes to an hour, depending on the meat. The meat should come off the bone easily.
4. I take the meat and vegetables out of the soup, then strain the broth into another clean pot. This helps keep it clear.
5. I put the strained broth back on the heat and add the chicken and vegetable bouillon cubes. I adjust the salt and pepper. When it boils again, I add back the boiled meat cubes after removing the bones and skin. The vegetables can also be added now, whole or chopped.
6. While the broth is on the heat, I prepare the dumplings. I beat the eggs with salt and baking powder, then add a tablespoon of semolina at a time, stirring constantly. I stop when the mixture is thicker than sour cream (it’s quite viscous but flows off the spoon).
7. I reduce the heat under the pot with the soup. I take a spoon, hold it in the hot broth for a few seconds, then scoop some dumpling mixture and form the dumplings directly in the soup without stirring. It’s important that the pot doesn’t boil vigorously when I add the dumplings, so I take it off the heat if necessary.
8. After I finish adding all the dumplings, I put the lid on the pot and bring it back to low heat. When it starts to boil lightly, I pour about half a cup of cold water over the dumplings. This helps keep them fluffy. I let it simmer on low heat for about 10 minutes.
9. Finally, I chop a little fresh parsley and sprinkle it on top. I turn off the heat and let the soup rest for 5 minutes before serving.
Why I make this recipe often
This soup is practical: I can use any part of chicken I have on hand and I’m not dependent on expensive or seasonal vegetables. It’s hearty, works as a complete meal, and the dumplings always turn out soft if I don’t rush the steps.
Tips and variations
Tips
Dumplings turn out better if I don’t let the soup boil hard when I add them to the pot.
For a clear soup, I strain the broth and don’t put back the foam from boiling.
If the dumplings crumble, usually the mixture is too soft; I’ll add a little more semolina next time.
If they turn out dense, there was too much semolina or the heat was too high while boiling.
Substitutions
Chicken can be replaced with turkey, but the cooking time increases.
The bouillon cubes can be omitted if you use quality meat and plenty of vegetables, but the soup will be less intense in flavor.
Celery or parsley root can be replaced with parsnip or left out if not available.
Variations
I have sometimes used chicken wings or backs, not just thighs. They work just as well.
If you don’t want bouillon cubes, use salt and more aromatic vegetables.
Peas or a stalk of leek can be added, but it’s not in the classic recipe.
Serving ideas
It is served hot, with plenty of chopped fresh parsley.
It also goes well with fresh bread or simple croutons, if desired.
Frequently asked questions
Why do the dumplings crumble in the soup?
Most often, the mixture doesn’t have enough semolina or the eggs weren’t beaten well. Try making the mixture thicker next time.
How much semolina should be added to the dumplings?
I measure heaping tablespoons, not heaping. If the eggs are large, you might need 15-16 tablespoons; if they are smaller, 13-14. The mixture should be thick but not stiff.
Can I use another type of meat besides chicken?
It can be made with turkey, but the cooking time will be longer. With beef, the taste will be different and it’s not the classic dumpling soup recipe.
Can the dumplings stay soft after cooling?
After the soup cools, the dumplings will firm up a bit, but they won’t become hard. When you reheat the soup, they become fluffy again, especially if you add a little extra liquid when reheating.
What is the role of the cold water poured over the dumplings?
This helps stop the sudden boiling and prevents the dumplings from disintegrating or becoming hard. It’s a simple trick I always use.
Nutritional values (estimated)
A serving of dumpling soup (approx. 350 ml, with 2-3 dumplings) has about 120-160 calories, depending on how much meat and semolina ends up in the bowl.
Protein: 10-12g
Fat: 4-6g
Carbohydrates: 10-14g
These are rough estimates, especially if you serve the soup with many dumplings or pieces of meat.
Storage and reheating
The soup keeps well in the fridge, covered, for 2-3 days. When reheating, heat on low, with a lid, so the dumplings don’t disintegrate. The soup doesn’t freeze very well with dumplings, they become crumbly when thawed. You can freeze the broth without dumplings and make them fresh when needed.