Chicken Dumpling Soup

Chicken Dumpling Soup
  • 3 cups chopped cooked chicken breast
  • 2 eggs
  • 4 3/4 cups chicken broth, divided
  • 1 cup all-purpose flour
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon dried tarragon
  • 1/4 cup butter
  • 2 cups chopped onion
  • 1 1/2 cups thinly sliced celery
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 quarts chicken broth
  • 1 1/2 teaspoons salt
  • 1 1/2 cups chopped carrots
  • 3 cups chopped cooked chicken breast


  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.

03/25/2017
Chicken Dumpling Soup, recipe PT15M PT1H 5 455 calories

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