Chicken Dumpling Soup

Chicken dumplings flavored with parsley and tarragon are cooked in a chicken broth soup with carrots and chunks of chicken breast in this golden bowl of goodness.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 189 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• ¼ cup butter
• 2 teaspoons salt
• 1 ½ teaspoons salt
• ½ cup all-purpose flour
• ¼ cup chopped fresh parsley
• 2 cups chopped onion
• 2 cloves garlic, minced
• 1 ½ cups chopped carrots
• ½ teaspoon dried tarragon
• 2 quarts chicken broth
• ⅛ teaspoon black pepper
• 3 cups chopped cooked chicken breast
• 4 ¾ cups chicken broth, divided
• 1 ½ cups thinly sliced celery

Recipe Instructions

Step 1

In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.

Step 2

In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.

Step 3

In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.

Step 4

Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.