Chicken soup with dill and dumplings

Prep 20 min
Total 1 hour 30 min
Plus Serves: 4

Surprise your taste buds with this modern take on an old classic. Just add dill and dumplings!

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Ingredients

9 cups
Butcher's Chicken Broth, recipe link below
2
skinless, boneless chicken thighs, cut into bite-sized pieces
2
celery stalks, diced with leaves, about 1 cup
1
large carrots, diced, about 1 cup
1
large yellow onion, diced, about 1 cup
1/4 cup
chopped dill
1
garlic clove, minced
1/4 tsp

Dumplings

1
egg
1/2 cup
milk, at room temperature
1/4 cup
unsalted butter, melted
1/2 tsp
1 1/2 cups
all-purpose flour

Instructions

  • WHISK egg in a large bowl. Whisk in milk, butter and salt. Gradually add flour and whisk until smooth. Cover and refrigerate until batter is cold, 45 min to 1 hour.
  • BOIL Butcher’s broth in a large pot. Add chicken, celery, carrot, onion, dill, garlic and salt. Return to a boil, then reduce heat to medium. Gently boil until vegetables are tender and chicken is cooked through, 8 to 10 min.
  • SCOOP batter into 20 portions. Add to simmering soup and cook until all dumplings float to the top, 5 to 7 min. Ladle into bowls and sprinkle with more dill, if desired.

Suggestion: Get our recipe for Butcher’s Chicken Broth here.

Nutrition

Calories 535
Protein 37 g
Carbohydrates 44 g
Fat 22 g
Fibre 3 g
Sodium 1217 mg
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Issue: October 2014

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Photo credit: Chicken soup with dumplings and dill. Photo, Sian Richards.

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