Chicken soup with dumplings

Since my childhood, my mother used to make us this wonderful chicken soup with dumplings. The recipe is of medium to easy difficulty level, so don’t be intimidated. We recommend using organic chicken whenever possible as it makes the soup much tastier. Chicken soup can also be made without the dumplings to use in other dishes. For example, we can add chicken soup to rice or mashed potatoes. Another option is to prepare a larger quantity of soup, portion it into small containers, and store them in the freezer. So, whenever you need to enhance the flavor of mashed potatoes, for instance, all you have to do is defrost a small portion of soup.

Chicken soup with dumplings

Chicken soup with dumplings

Chicken soup with dumplings is not hard to make. It just needs a little attention and a lot of passion. If you use organic chicken meat the colour of the soup will be very appetising, being a more intense yellow and the contrast with the chopped green parsley will be amazing.
medium difficulty
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Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Course Soups
Servings 8
Difficulty Medium


large pot
1 large pot
1 whisk
1 teaspoon



  • The chicken is thoroughly washed, the vegetables are peeled (the carrot is first cut in half and then into quarters lengthwise) and put to boil. Depending on the type and size of the chicken (whether it's organic or not), it is boiled for between 60 and 120 minutes. Occasionally, using a slotted spoon or a sieve, we remove the foam that forms on top of the soup.
  • In the end, we take out the vegetables and discard them. However, we keep the carrot in the soup (it has a good, slightly sweet taste and gives the soup a nicer, more colorful appearance). We add salt to taste."
  • We separate the egg white from the yolk. We whisk the egg white very well until it becomes frothy. Then we add the yolk, semolina, and a pinch of salt. We continue to whisk the mixture well. Next, we add a tablespoon of oil, mix the composition, and then let it sit for 15 minutes at room temperature.
  • Using a teaspoon, we take some of the mixture and form the dumplings, placing them directly into the pot with the soup. We let them simmer for a few more minutes until the dumplings expand and reach approximately the size of a fist. Then we turn off the heat, let it cool down slightly, and add chopped parsley. We cover it and let it cool.
  • The other bunch of parsley, after washing it, we chop it and will use it when serving the soup, placing it directly in the bowl, over the soup. Ground black pepper is added to taste. Enjoy your meal!


I like to eat this soup, especially in winter. It warms me up when I come in from the cold outside. Hope you like it too!
Keyword dumplings
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