Chicken Dumpling Soup

cooking oil

onion,

carrots, diced

celery,

chicken,

chicken broth

fresh cut green beans

pearl barley

celery salt

parsley

bay leaves

Salt and pepper

milk

butter

salt

nutmeg

all-purpose flour

eggs

In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.

Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.

Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

The best dumplings ever, my husband can't stand the doughy biscuit style. But he really liked this version. It reminds him of pot a Choix in the way that it is prepped. And if your portions aren't right it can turn out to moist or to dry. I personally don't mind mine a little dryer they cook up a little heavier. But then again my mom used to make her dumplings more like that oversoaked undercooked biscuit style God rest her soul. Don't get me wrong she was a really good cook and a workaholic though. I tend to make a chicken Curry Thai soup for my dumplings.

I loved making it and my family loved eating it. Smiles where seen all night.

Absolutely loved this soup!  It does get a little thick after the soup sits overnight but i like thicker soups.  If you don't want it as thick, you can always add additional water/broth.<div>NOTE: This was my first time making dumplings and they turned out perfectly!  Just make sure the soup is simmering/boiling when you drop the dumplings in and you will not have a problem.</div><div>I also added Peas instead of Green Beans. </div>

<div>Gave two stars because the flavor of the soup if excellent. I would go with more broth however as the barley and dumplings absorbed a lot of the liquid and it was borderline stew consistency, but flavorful and good - wife liked the barley and the kids ate it. I used a rotisserie chicken pre-made at the store and found that imparted a lot of salt so didn't need to add any more at the end.</div><div><br /></div><div>As for the dumplings - I dunno if I did something wrong but they were a train wreck. The mix in the pot before I added them to the soup was like a gruel/smooth porridge, nothing like I'd expect biscuits dough to look like. I added some more flour to try and "fluff" it up a bit but didn't want to mess anything up so rolled with it almost verbatim (overall I added maybe 1/5 cup flour more). The dumplings were dense and had a consistency of loose cookie dough. I also found the nutmeg to be a bit strong - and I love nutmeg. I dunno where I or the recipe went wrong - should the pot have been uncovered? I dunno. I'd go with one of Alton Brown's recipes again if I tried this soup.</div><div><br /></div><div>TL;DR - Make the soup, add some more broth, find a different dumpling recipe.<br /></div>

One of my fav soups but I cheat instead of doing all the work making dumplings I use Jiffy mix for the dumplings drop them in the soup and simmer. Family loves this one

Omg, so good! Didn't have celery but added mushrooms, otherwise followed the recipe to the T. Dumplings were so delicious, warm and melted in my mouth 

These are the best dumplings I have ever made.   I have made them regular and also with gluten free cup for cup flour and I will never use another recipe.

chicken dumpling soup

Servings: 9

Cost: $5.63 /serving

Author : Food Network

Ingredients

Instructions

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