Chicken Soup with Dumplings
Submitted by Grasshopper23
Warm chicken broth with fluffy homemade egg dumplings seasoned with thyme and nutmeg. Simple, soothing comfort food that comes together in about 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minFew things in this world are as soothing as a bowl of hot chicken soup bobbing with soft, pillowy dumplings.
This version keeps it simple: a rich chicken broth simmers with softened onion while you whip up a quick dumpling batter from flour, eggs, chicken stock, thyme, and a hint of nutmeg.
Drop spoonfuls of the batter into the simmering broth, let them firm up, then cover the pot and steam them for a few minutes until they puff up light and tender.
It’s the kind of soup that feels like a warm hug on a cold day.
Kitchen Tips
- Use a good-quality homemade or low-sodium chicken stock since the broth is the star here
- Dip your spoon in water before scooping the dumpling batter so it slides off cleanly
- Don’t peek while the dumplings steam; the trapped heat is what makes them fluffy
- Add shredded leftover chicken and a handful of diced carrots if you want a heartier bowl
Ingredients
Directions
In a large saucepan, melt the butter.
Add the onion and cook over moderate heat until softened, about 3 minutes.
Stir in 8 cups of the chicken stock and bring to a simmer.
Season with salt and white pepper to taste.
Meanwhile, in a medium saucepan, combine the remaining 1 cup stock with the thyme, nutmeg, ½ teaspoon salt and a pinch of white pepper.
Bring to a boil over high heat.
Remove from the heat and beat in the flour until thoroughly blended.
Let the mixture cool slightly, then beat in the eggs, one at a time.
Drop tablespoons of the dumpling mixture into the simmering soup and cook until the dumplings begin to firm, about 5 minutes.
Remove from the heat, cover the saucepan and set aside to steam the dumplings for 3 minutes before serving.
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