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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 210.0
  • Total Fat: 2.8 g
  • Cholesterol: 57.3 mg
  • Sodium: 895.3 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 13.8 g

View full nutritional breakdown of Nightfall's Chicken Dumpling Soup calories by ingredient
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Nightfall's Chicken Dumpling Soup

Submitted by: NIGHTFALL

Introduction

This is a family favorite cold weather meal. It's filling and warms up the kitchen. I didn't add salt to the base so you can add your own (I usually use kosher salt to taste for the base). Feel free to spice the broth as you like with more or less spice or additional spices like white pepper, cayenne, rosemary, whatever you like. Sometimes I make it with vegetable broth for some variation (or that's all I have on hand). It's very forgiving and you can prep everything while the chicken is boiling.

It can easily be scaled down to 1/3, adjusting spices as you see fit. I always make a lot so we can have it for a few days after and/or take it to work for lunch and my boys eat a *lot*. Makes about 16 large (16oz-ish) servings.
This is a family favorite cold weather meal. It's filling and warms up the kitchen. I didn't add salt to the base so you can add your own (I usually use kosher salt to taste for the base). Feel free to spice the broth as you like with more or less spice or additional spices like white pepper, cayenne, rosemary, whatever you like. Sometimes I make it with vegetable broth for some variation (or that's all I have on hand). It's very forgiving and you can prep everything while the chicken is boiling.

It can easily be scaled down to 1/3, adjusting spices as you see fit. I always make a lot so we can have it for a few days after and/or take it to work for lunch and my boys eat a *lot*. Makes about 16 large (16oz-ish) servings.

Number of Servings: 16

Ingredients

    For the soup:
    1 qt chicken broth (or less if you wish)
    7 qt water
    1 chicken breast with rib meat, no bone, no skin
    2 chicken thighs, no bone, no skin
    2 small white onions, diced
    2 cups carrots, chopped into disks
    1 cup celery, chopped
    3 bay leaves
    1 tbsp coriander (to taste)
    1 tbsp ground sage (to taste)
    1 tsp ground thyme (to taste)
    1 tsp black pepper (to taste)

    For the dumplings:
    1.5 cups milk
    3 large eggs
    3 tsp salt
    4.5 cups flour

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Directions

For soup:
In a 10 qt stock pot pour 1 qt chicken broth and 7 qt water and put on high heat. Add whole bay leaves and chicken, carrots, onions, and celery as you get them chopped and boil until chicken is done stirring occasionally. Remove chicken, dice, and return to pot. Remove bay leaves (choking hazard).
For the dumplings:
In a medium sized bowl mix together milk, eggs, and salt. Add 4 cups flour mixing (on low or by hand) between each cup. Add remaining half cup if needed. Dough should be tough and sticky and look wet. Use more milk or more flour to get the right consistency.

Bring soup to a rolling boil and drop dumpling mixture in by the half teaspoon depending on how big you like your dumplings (I use two teaspoons, scooping with one and clearing off the teaspoon with the other). Boil until dumplings are done (about 5 minutes). Turn off burner and allow soup to cool a bit before serving.


Number of Servings: 16

Recipe submitted by SparkPeople user NIGHTFALL.






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