Chicken Soup Dumplings

Get the perfect serving of soup in every bite with warm steamed dumplings filled with chicken, carrots, celery, and broth.


Chicken Soup Stock

  • 2 pounds chicken, breasts and thighs
  • 1 bunch curly parsley
  • 2 carrots, halved
  • 4 celery stalks, halved
  • 1 onion, quartered
  • 8 cups water
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 4 tablespoons gelatin powder


  • 2 cups bread flour
  • 1 cup all-purpose flour
  • 1 1/4 cups just-boiled water
  • 2 tablespoons vegetable oil


  1. Make the stock and filling: In a large stock pot, combine chicken, parsley, carrots, celery, onion, water, salt and black pepper. Bring to a boil, then simmer for 1 hour.
  2. Cool, strain and separate solids, discarding parsley and onions. Dice carrots and celery halves and shred chicken. Cover and refrigerate until needed.

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