Chicken soup with Dumplings

Chicken Soup with Dumpling


3 Large Carrots, peeled and diced
1 Large Onion, diced
2 Stalks of Celery, diced
2 whole garlic cloves
500 g chicken thigh fillets
500 g Chicken breast fillets

1 litre chicken stock
⅓ cup of All Purpose Flour
½ cup of White Wine
Salt and Pepper, to taste
¼ cup of Vegetable Oil
4 sprigs thyme

handful parsley, diced finely

2 cups of plain flour
1 cup of Milk
¼ cup of Heavy Cream
3 Tbsp of Melted Butter
1 Tbsp of Baking Powder
1 tsp of Salt
1 Tbsp of finely diced Parsley
1 Tbsp of Freshly diced Chives
Cracked Black Pepper


1)     Add the oil in a large stock pot and heat
2) Dredge the chicken in the flour and salt and pepper, , shake off any excess and add it to the pot, brown the chicken for about 3 to 4 minutes or until deeply golden brown on all sides.

3) In the same pot, add the carrots, onion and celery, season with a little salt and cook the veggies over medium heat until they begin to soften and develop some colour,

4) Add the chicken back, along with the wine, stock, herbs and whole garlic and bring to a boil. Partially cover the pot, reduce the heat to medium low and cook the mixture for about 45 minutes.

In the meanwhile ..make the dumplings
6) In a large bowl, mix together all your ingredients for the dumplings, the batter will be lumpy but that’s what it’s supposed to look like.

7) Using two tablespoons, scoop dollops of the dough all over the top of the stock. Partially cover the pot with the lid and simmer your chicken and dumplings for about 15 minutes, allow them to rest for about 5 minutes and then you’re ready to serve!

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