Chicken Soup with Dill Dumplings | Recipes

Chicken Soup with Dill Dumplings

(7) Ratings:
Prep Time:
Baking Time:
Makes:10 to 12 servings
Freezing:excellent, without dumplings

With hearty dill dumplings, this great tasting soup can be served as a meal! Mix things up by using any of your favourite herbs in place of the dill.

Ingredients

Soup

1/4 cup 50 mL 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 1.35 kg chicken pieces
16 cups 4 L water
Salt and pepper to taste
1/4 cup 50 mL fresh chopped dill
1 parsnip, peeled and finely chopped

Dill Dumplings

1 egg
1/2 cup 125 mL water
1 1/4 cups 250 mL Robin Hood® Original All Purpose Flour
1/2 tsp 2 mL baking powder
1/2 tsp 2 mL salt
3 tbsp 45 mL chopped fresh dill, optional

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove dumplings from leftover soup (if there is any) and store in separate container in the refrigerator.

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