A warm bowl of chicken soup can’t be beat when the weather turns cooler or you aren’t feeling well. This chicken soup recipe has all the traditional ingredients plus an added bonus of delicious, easy-to-make dumplings that add an extra layer of comfort and sustenance. Honestly, if I was in a pinch and needed a fast soup, I probably would chop some veg, heat up chicken broth and just make the dumplings. Enjoy!
CHICKEN SOUP RECIPE
2 tbsp. olive oil
1 ½ c. diced celery
1 ½ c. diced carrots
1 medium yellow onion diced
1 c. chopped fresh parsley
2 boullion chicken or vegetable cubes (I like Massel 7’s because they don’t contain MSG)
1 lb. cooked chicken tenderloin chopped or shredded
12 c. low sodium chicken broth
Boil chicken in a pan of water or chicken broth until just cooked. Remove from liquid and let cool before chopping or shredding.
Heat olive oil in a large pot or dutch oven (I use a 5 quart dutch oven). Sauté celery and carrot about 5 minutes then add the diced onion and cook an additional 5–10 minutes until onions soften.
Add chicken, bouillon cubes and chicken broth to the celery, carrot and onion mixture. Bring to a boil and then reduce heat to a simmer. Simmer for 20-30 minutes or until carrots are softened.
2 eggs beaten
2 c. flour
½ tsp. baking powder
pinch of salt
¾ c. water (more if needed)
Bring soup back up to a boil. Drop rounded teaspoons of batter/dough into the boiling broth. Cook about 15 minutes. If you are like me you may be tempted to put bigger drops of batter into the soup to get bigger dumplings. Don’t do it. The dumplings will expand greatly with just a teaspoon and you will not be disappointed.
- For a different taste to the dumplings try adding a pinch of nutmeg.
- If you have leftovers make a brand new batch of dumplings and add more broth if necessary to make the soup last even longer.