Indulge your cold weather cravings this season with a warm bowl of homemade Chicken and Cheese Dumpling Soup. The dumplings are amazing !
Make your own stadium of hearty chicken soup from rub ! This soup is one of the most loved in my syndicate. not only is this soup strong and delightful, but it ’ s besides easy to make. The dumplings are gentle and bum, the broth is very flavorful, and you can ’ deoxythymidine monophosphate intercept at just one roll .
It was about two years ago that I first tasted this Chicken and Cheese Dumpling Soup. I found this recipe by accident while browsing a locate with ukrainian dishes, and decided to give it a try. After adding some more ingredients and adjusting the recipe to my smack, my solid family agreed it was a winner, and I ’ ve been making it ever since.
Reading: Chicken and Cheese Dumpling Soup
Let ’ s discuss the main ingredients and learn how to make this comfort good .
Main Ingredients
For the Soup:
- Chicken. I like using a chicken
leg quarter because it makes excellent broth. That said, you can use any part
of the chicken, even the chicken breast. - Potatoes. Any kind of potato
will work here. - Carrot + Onion + Olive Oil. We’ll fry
these ingredients together to add flavor and color to the soup. - Seasonings. Salt, pepper, and
bay leaves. - Herbs. Fresh parsley and dill. You
can just use one of these, if preferred.
For the Dumplings:
- Cheese. You can use shredded Gouda, Cheddar, Jarlsberg, Monterey Jack, Provolone, or Swiss cheese.
- Egg.
- Flour.
- Salt.
How to Make Chicken Dumpling Soup
1. Place the chicken leg into a 3 qt. pot and add about 2 ½ quarts of water. Bring to a boil and reduce the hotness to medium-low .
2. In the meanwhile, sauté the onion and carrot in olive anoint for 5-7 minutes, or merely until soft. Set aside .
3. Prepare the dumpling mix. In a medium bowl, mix together the cheese, testis, and salt. Add water and stir well. Sift the flour on top and arouse until well combined .
4. To the toilet with the chicken, add the potatoes, the onion-carrot concoction, salt, pepper, and bay leaves. Cover with a hat and cook merely until the potatoes turn soft ( about 10 minutes ) .
5. Remove the chicken leg from the soup and shred the meat off the bone into little pieces with the avail of two forks. Return the chicken to the soup .
6. Dip a clean spoon into the hot soup and soap out some of the dumpling mix ( about one tablespoon ). Dip the spoon back into the soup and the dumpling will separate easily. Repeat this summons until you run out of the mix .
7. cook for 2 more minutes, add the fresh herb, and turn off the heating system. Let it rest for 10 minutes and then serve .
Helpful Tips
Use chicken legs. Chicken soup is better when made with dark kernel. Chicken leg ( thighs, drumsticks ) become tender and easy in the soup — and the bones make better broth. Chicken breast doesn ’ t tender and stays firm in the soup .
Herbs are a must. Adding lots of fresh parsley and dill at the goal makes a big flavor impact and adds extra health benefits, so don ’ thymine cut it. You can besides add chives and/or coriander .
Make the dumplings fast. When you start adding the dumplings to the soup, try to work firm and don ’ thyroxine catch distracted by other tasks. Doing thus will ensure that all of the dumplings are cooked evenly .
Season to taste. Adjust the come of salt and pepper to suit your tastes. You can besides add some of your favored soup seasonings .
Turmeric – a secret helper. If you want to give your soup a beautiful yellow color, add 1 teaspoon of turmeric powder. It won ’ thymine exchange the spirit of the soup, but the broth will become fortunate. I actually add turmeric to most of my soups .
How to Store and Reheat
The soup can be made and refrigerated for 3 to 4 days. If the soup looks a act besides slurred to you, add a splash of water when reheat .
How to Customize
Add lemon. You can add some lemon juice for excess dynamism, and serve it with a few lemon slices .
Add cream. If you enjoy creamy soups, you can add about & frac13 cup of fleshy cream at the goal of cook .
Add other vegetables. Add spinach, kale, parsnips, sliced carrots, peas, or even beans .
More Yummy Soup Recipes
During the cold months, we all crave soups more than ever. I hope these recipes will keep you full and affectionate .
If you ’ ve tried this recipe or any other recipe on Cooktoria, don ’ t forget to rate the recipe and leave me a comment below ! I would love to hear about your experience making it. And if you take some photos of it, contribution them with me on Pinterest. I check every single one !
Video Tutorial
Chicken and Cheese Dumpling Soup
Indulge your cold weather cravings this season with a warm bowl of homemade Chicken and Cheese Dumpling Soup. The dumplings are amazing!
from
votes
Print Recipe
Pin Recipe
Prep Time
15
mins
Cook Time
35
mins
Total Time
50
mins
Course
Soup
Cuisine
American
Servings
6
servings
Calories
364
kcal
Ingredients
- 1 chicken quarter ( about 1 lb. )
- 1 medium carrot
- 1 culture medium onion
- 3 tbsp. olive petroleum
- 3 small potatoes
- 1 tsp. salt
- 1 tsp. pepper
- 2 alcove leaves
- & frac13 cup chopped parsley
- & frac13 cup chopped dill
Read more: Homemade Dumplings
- 1 tsp. turmeric gunpowder optional
For the Dumplings
- 4 oz. grated Cheddar cheese or Gouda, Jarlsberg, Provolone, Swiss
- 2 eggs
- ½ tsp. salt
- 4 tbsp. water
- 6 oz. general-purpose flour
Instructions
-
Place the chicken leg into a 3 qt. pot and add about 2 ½ quarts of water. Bring to a boil and reduce the heat to medium-low.
-
In the meantime, sauté the onion and carrot in olive oil for 5-7 minutes, or just until soft. Set aside.
-
Prepare the dumpling mixture. In a medium bowl, mix together the cheese, egg, and salt. Add water and stir well. Sift the flour on top and stir until well combined.
-
To the pot with the chicken, add the potatoes, the onion-carrot mixture, salt, pepper, and bay leaves. Cover with a lid and cook just until the potatoes turn soft (about 10 minutes).
-
Remove the chicken leg from the soup and shred the meat off the bone into small pieces with the help of two forks. Return the chicken to the soup.
-
Dip a clean spoon into the hot soup and scoop out some of the dumpling mixture (about one tablespoon). Dip the spoon back into the soup and the dumpling will separate easily. Repeat this process until you run out of the mixture.
-
Cook for 2 more minutes, add the fresh herbs, and turn off the heat. Let it rest for 10 minutes and then serve.
Notes
HELPFUL TIPS
Use chicken legs. Chicken soup is better when made with dark kernel. Chicken peg ( thighs, drumsticks ) become affectionate and balmy in the soup — and the bones make better broth. Chicken front doesn ’ deoxythymidine monophosphate tender and stays firm in the soup .
Herbs are a must. Adding lots of fresh parsley and dill at the end makes a big season affect and adds extra health benefits, so don ’ metric ton skim it. You can besides add chives and/or coriander .
Make the dumplings fast. When you start adding the dumplings to the soup, try to work fast and don ’ thymine get distracted by other tasks. Doing so will ensure that all of the dumplings are cooked evenly .
Season to taste. Adjust the measure of strategic arms limitation talks and capsicum to suit your tastes. You can besides add some of your favored soup seasonings .
Turmeric – a secret helper. If you want to give your soup a beautiful scandalmongering semblance, add 1 teaspoon of turmeric powder. It won ’ thymine exchange the flavor of the soup, but the broth will become golden. I actually add turmeric to most of my soups .
Nutrition
Calories:
364
kcal
Carbohydrates:
26
g
Protein:
16
g
Fat:
22
g
Saturated Fat:
7
g
Cholesterol:
111
mg
Sodium:
498
mg
Potassium:
255
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
2479
IU
Vitamin C:
9
mg
Calcium:
173
mg
Iron:
3
mg
Tried this recipe?
Leave a comment below, I can’t wait to hear from you!
Read more: Homemade Dumplings
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