Double Chicken Dumpling Soup
Warm, comforting, and packed with flavor, Double Chicken Dumpling Soup is the ultimate cold-weather meal that combines hearty shredded chicken, tender ground chicken dumplings, and fluffy flour-based dumplings in a savory, aromatic broth. This recipe takes classic chicken soup to the next level by featuring two types of dumplings—adding extra protein and texture to each spoonful. Fresh vegetables like carrots, celery, and onions sautéed with fragrant garlic form the flavorful base, while low-sodium chicken broth keeps it light yet satisfying. Perfect for cozy family dinners or meal prepping for the week, this quick-to-prepare soup (ready in just over an hour) is sure to become a household favorite. Garnished with fresh parsley, it’s a feast for both the eyes and the taste buds!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 500 grams Ground chicken
- 6 cups Chicken broth (low sodium)
- 2 medium Carrots (peeled and diced)
- 2 stalks Celery stalks (diced)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Vegetable oil
- 1 cup Water
Instructions
In a large pot, heat the vegetable oil over medium heat. Add the diced onion, carrots, celery, and minced garlic, and sauté for 5-7 minutes until softened and fragrant.
Pour the chicken broth and water into the pot. Bring the mixture to a gentle boil.
Season the chicken breasts with a pinch of salt and pepper. Add them to the boiling broth. Reduce the heat to low and simmer for 20 minutes or until the chicken is fully cooked.
While the chicken is cooking, prepare the dumpling mixture. In a mixing bowl, combine ground chicken, 1 tablespoon of fresh parsley, the egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until well incorporated. Set aside.
Remove the cooked chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
In another bowl, prepare the dumpling dough. Combine the all-purpose flour, baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Slowly mix in the milk until a thick dough forms.
Using a spoon or your hands, form small balls from the ground chicken mixture (about 1 inch in diameter) and drop them gently into the simmering soup.
Using another spoon, drop small spoonfuls of the dumpling dough into the soup as well. Cover the pot and allow the soup to simmer gently for 10-12 minutes or until both the chicken dumplings and dough dumplings are cooked through.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with the remaining chopped parsley.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 4555 mg | 198% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 21.0 g | ||
| Protein | 239.7 g | 479% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 543 mg | 42% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5222 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
