Chicken Soup Dumplings
Get the perfect serving of soup in every bite with warm steamed dumplings filled with chicken, carrots, celery, and broth.
Ingredients
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
Dumplings
- 2 cups bread flour
- 1 cup all-purpose flour
- 1 1/4 cups just-boiled water
- 2 tablespoons vegetable oil
Steps
- 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.
- 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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