• Preparation Time 30 minutes
  • Baking Time 3 hours
  • Makes 10 to 12 servings
  • Freezing Excellent, Without Dumplings

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Ingredients

  • Soup
  • 1/4 cup Crisco® Canola Oil
  • 2 onions, chopped
  • 4 cloves of garlic, chopped
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 potatoes, peeled and chopped
  • 3 lb chicken pieces
  • 16 cups water
  • Salt and pepper to taste
  • 1/4 cup fresh chopped dill
  • 1 parsnip, peeled and finely chopped
  • Dill Dumplings
  • 1 egg
  • 1/2 cup water
  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chopped fresh dill, optional

Serving Size: 10 to 12 servings

Directions

Serving Size: 10 to 12 servings

  • Soup: Heat oil over medium – high heat in a large (8qt/7.6L) soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper. Bring to a boil.
  • Stir and skim off foam from surface of soup as it boils, 5 to 10 minutes. Reduce heat to simmer, add ¼ cup (50mL) chopped dill and parsnip. Cover and cook for 2 to 3 hours. The longer it cooks, the thicker it will be.
  • Dumplings: Combine, once soup is cooked, all ingredients in medium-size bowl and stir until a soft batter forms. Drop batter by teaspoonfuls (5mL) into simmering soup broth. Simmer for 5 minutes, turn over and continue simmering 5 minutes longer. The dumplings will be puffy. Serve immediately.
  • Remove dumplings from leftover soup (if there is any) and store in separate container in the refrigerator.

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