My Home made Chicken Dumpling Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.6
  • Total Fat: 5.8 g
  • Cholesterol: 126.6 mg
  • Sodium: 860.1 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 23.9 g

View full nutritional breakdown of My Home made Chicken Dumpling Soup calories by ingredient
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Just how I make it for my family. Just how I make it for my family.
Number of Servings: 4


    * Chicken @ 5 or six pieces or just leftover chicken
    * Carrots, raw, 1 medium
    * Celery, raw, 1 stalk, medium (7-1/2" - 8" long)
    * Onions, raw, .33 cup, chopped
    * Garlic, 1 clove (@)
    * *Flour, white, 1 cup
    * Egg, fresh, 1 large
    * *Milk, 2%, 1 fl oz
    Chicken bouillon, 4 cube


Boil chicken until it is starting to fall off of the bones. Take chicken out of broth to cool enough to debone. While chicken is cooling add chopped up celery, chopped up onion, garlic and grated carrot. Allow to cook until done. Add chicken at any time while the broth is cooking. Add water if necessary.

Mix flour with egg and just enough milk to make a dumpling batter. Bring soup to a boil and drop dumplings into the soup, cook and serve. I use a teaspoon and make many small dumplings. The smaller the dumpling the more flavor they have from the broth. Depending on the flavor of broth if I add chicken boulin and other seasonings.

Serving size really depends on how much water you add. I try to keep it thick so I add very little water. When I make this I usually figure 1 piece of chicken for a child and 2 for an adult. And then water for as many bowls as my family likes. Kids very little, me one big bowl and several for my husband.

My basic reason for adding this recipe is to get the nutrition values and be able to save it for the next time I make it. D

Number of Servings: 4

Recipe submitted by SparkPeople user WALLOWINGBULLD.

TAGS:  Poultry | Soup | Poultry Soup |

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