Prep 20 mins
Cook 45 mins
This soup is divine, adored by adults and children alike. The dumplings puff up and are lovely and soft.
- 8 cups chicken stock
- 2 -3 cups of diced cooked chicken or 2 -3 cups shredded cooked chicken
- 3 stalks of diced celery
- 3 diced carrots
- 1 1⁄2 cups self raising flour
- 1 teaspoon salt
- 45 g butter
- 3⁄4 cup milk
- Heat first four ingredients in large saucepan until vegetables are soft, around 20-25 minutes.
- Meanwhile make dumplings.
- Mix flour and salt then rub butter with fingertips until mixture resembles breadcrumbs.
- Mix in milk.
- Drop golf ball size dumplings into pot.
- Cover and simmer for 20 minutes. DO NOT LIFT LID.
- Serve hot.
Great recipe! My husband, children and I really liked this and it's hard to please us all. I added some diced onion and minced garlic but otherwise followed the recipe. Will definitely make again. Thanks!
I have never made this soup... BUT I have made the dumplings a ton of times to go with other stews and soups. Oftentimes, I'll simply bring chicken broth to a boil and make the dumplings to go with something when we've had a lot of pasta, rice, and potato meals recently. It makes for a nice change - and a quick one to put on the table at that. I often saute some combination of peas and minced onion, garlic, and carrot and mix them in with the dough along with different herbs depending on what the main dish is that night. An added bonus: some of the dough always ends up melding with the broth, which, when strained to get rid of tiny, unsightly lumps of dough, makes for a lovely gravy to go with the meal.
I was looking for a dumpling recipe that was a lighter dumpling - this worked out great. Thanks