Chicken Soup With Dumplings Recipe

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Chicken Soup with Dumplings

Kitchen Crew


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2 Tbsp
1 small
onion, minced
9 c
chicken stock
"just a pinch" of salt
"just a pinch" of white pepper
1/2 tsp
1 c
all purpose flour


1In a large saucepan, melt the butter; add the onion and cook over moderate heat until softened, about 3 minutes.

2Stir in 8 cups of the chicken stock and bring to a simmer; season with salt and white pepper to taste.

3Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper.

4Bring to a boil over high heat; remove from the heat and beat in the flour until thoroughly blended.

5Let the mixture cool slightly, then beat in the eggs, one at a time.

6Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes.

7Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy