This is a back of the press and left-over kind of soup. The goodness comes from the warmth of the spices and the comforting chewiness of the dumplings. The added pleasure of the warm, juicy chicken slivers is just an added bonus.

It was my first time making dumplings and based on this one experience, it won’t be my last time. They are easier to make than I thought and the possibilities are endless, herbs, allium, spices, mustard powder, if you can imagine it, you can make it. My pal Caitriona said ” 80% flour, 20% fat and then you bring it together with water, gently, a tablespoon or so at a time”. And dear readers, that’s what I did, I used goose fat, garlic, some knorr Aromat powder and to and it was glorious. Tasty, chewy, salty and utterly delicious. You can play with the fats, lard will be superb as will duck fat or schmalz if you can find it. I’d say ghee works a treat too!

Ingredients For The Soup

  • Half a roasted chicken deboned and with the flesh shredded
  • Two carrots, grated
  • One onion, thinly sliced
  • One tbsp of cumin powder
  • Two tbsps of bouillon powder or a couple of stock cubes
  • A big bunch of dill and sour cream to garnish

Ingredients For The Dumplings

  • Four tbsps of flour (cream/plain)
  • One tbsp of fat (goose fat, soft butter, duck fat, lard)
  • One tsp of salt
  • Two garlic cloves, grated
  • One tsp mustard powder
  • Spices or seasoning of your choice, the Knorr Aromat was perfect for this
  • Water

Method For The Dumplings

  • In a bowl add all your dry ingredients and then add the fat. Bind together with a silicone spatula or your hand.
  • Add water, one table spoon at a time and keep combining until you have a uniform dough which you can then start to kneed.
  • Add your grated garlic at this stage and keep kneeding for about 5 minutes. Roll the dough in a large sausage and cut slivers which you then roll into small balls between your palms. You can make them as small or large as you want them to be but you will need to adjust the cooking time accordingly. The smaller they are and the faster they will cook.

Method For The Soup

  • In a pot, add the sliced onion and cook it down gently with a tiny bit of oil until it is translucent but not brown.
  • Once the onion is see-through, add the carrots, add everything else (apart from the dumplings) and cover it in boiling water. Simmer on medium heat for 5 min.
  • Add the dumplings, when they come up to the surface they are nearly done, if they are small, keep the soup simmering for another 3 min. The ones pictured in the photo were on for 5 min and were delicious and cooked just right.
  • Serve a mixture of liquid and solids with a generous portion of dumplings and garnish with lots of our cream and dill.
Chicken and Dumplings Soup -
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One Comment

  1. Chris says:

    Hey Katia! Your soup is so pretty and looks delicious. Cheers from Tennessee!

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