Chicken Dumpling Soup Recipe - Allrecipes.com
Chicken Dumpling Soup Recipe
  • READY IN hrs

Chicken Dumpling Soup

Recipe by  

"A well rounded chicken soup with delicious chicken and herb dumplings."

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
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Directions

  1. In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
  2. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
  3. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
  4. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2003

I thought this recipes was great!!! I didn't add as much chicken to the broth, when the dumplings were added. I only used 1 1/2 cups. It was perfect. I also didn't use any taragon. It was the best soup I have ever had...

 
Most Helpful Critical Review
Sep 10, 2002

This was AWFUL..There's too much chicken in it. It is VERY time consuming to make.

 
Nov 03, 2007

I thought that everything about this soup was delicious. Easy to make, and when the batch was gone, my husband wanted me to make another batch the same day!!

 
Nov 03, 2005

Delicious, but difficult. The dumplings were pretty mushy for me, and fell apart during cooking, making the cooking liquid very thick. Still made for a delicious soup, though, and I will definitely try it again, hopefully with prettier results.

 
Dec 07, 2006

Very good flavorings. I changed the recipe a bit, though. I used reduced sodium chicken stock (and omitted the salt), added a couple of bay leaves (take out before serving), and instead of the dumplings, I put the chicken in the soup and used a tube of (reduced fat) refrigerator buscits (Pilsbury, etc), quartered. It was a big hit with my family.

 
Feb 05, 2004

Even though this recipe took a long time to make, it was definately worth it. The spices make flavor of the soup so delicious!(Although I wouldn't suggest using a blender because I had to purchase a new one after making this. I also wouldn't suggest that you hang on to the left overs very long due to the fact that the tarragon permeates the entire soup after only a few days.)

 
Feb 05, 2004

Dumplings taste a little dry, and I thought at first I had just made them wrong, but it's because there's chicken actually IN the dumplings. It seemed like an interesting idea, but I think I'd prefer regular dumplings. And, there were LOTS of steps to make it. But, it tastes good!

 
Feb 01, 2007

I used this soup recipe as a base for a lighter version of chicken and dumplings. I also put a couple of diced potatoes in for hubby. I found at the end it needed a little something, more salt and some cajun seasoning. I liked the addition of all the veggies and the lighter broth.

 

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Nutrition

  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 587 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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