Chicken & Dumpling Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 231.0
  • Total Fat: 8.5 g
  • Cholesterol: 70.9 mg
  • Sodium: 142.4 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 19.7 g

View full nutritional breakdown of Chicken & Dumpling Soup calories by ingredient


Substantial soup for lunch or dinner Substantial soup for lunch or dinner
Number of Servings: 6



    Olive Oil, 1.5 tbsp
    Onions, raw, 1 medium - finely chopped
    Carrots, raw, 2 medium - finely diced
    Celery, raw, 3 stalk, medium - finely diced
    Garlic, 1 clove - crushed
    Chicken Stock (Knorr Stock Pot UK), 1600 gram(s)
    Leeks, 1 leek - trimmed and sliced into rings
    Plain white flour (UK), 100 g
    Baking Powder, 0.5 tsp
    Semi-Skimmed Milk (ml) (UK), 75 g
    *boneless, skinless chicken thigh, 500 grams - cut into finger-size strips
    Large handful fresh parsley, chopped


1) Heat 0.5 tbsp of the oil in a large pan and gently fry the onion, carrots and celery for 10 min until softened. Stir in the garlic and cook for 1 min.

2) Pour in the chicken stock and bring to the boil. Add the chicken and leek, bring back up to the boil and simmer for 6 min or until te chicken is cooked through and the vegetables are just tender.

3) Meanwhile, put the flour into a medium bowl. Stir in the baking powder, some of the parsley and plenty of seasoning. Add the remaining oil and the milk and stir togther until just combined to make a rough, slightly sticky dough. Drop small teaspoonfuls of the dumpling mixture into the simmering stock and leave to cook for about 4 min (the dumplings will swell up, so don't be tempted to make them too big). Check the seasoning. Ladle the soup and dumplings into warmed soup bowls, garnish with the remaining parsley and serve.

Serving Size: 6 bowls of soup