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Chicken Dumpling Soup Recipe

Chicken Dumpling Soup

Show: FoodNation With Bobby Flay

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (46)

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Average Rating:

Total Reviews: 46

Showing 21-30 of 46

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  • on July 30, 2010

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    I loved this recipe. I too ended up cooking it longer. I have a toodler running around so that is going to happen the recipe still worked and tasted great. My son even ate the soup and he is hard to please.Thanks !!!!

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  • on October 30, 2009

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    This is an excellent recipe! I did not leave anything out in this recipe, but I added a little more...organic corn. The chicken and dumplings are wonderful with all the ingredients listed in this recipe. The barley makes it more hearty, and it is good for you. I did use the full 6 cups of broth and maybe some more. I had great results by covering the pot to simmer for both steps (simmering the soup and cooking the dumplings. To get the dumplings to rise, they should be covered. I used a whole rotissserie chicken from Costco. With so much chicken and extra ingredients...eg. corn, you need to use more stock. I liked the nutmeg added to the dumplings. If you don't like it, it can be ommitted or reduced.

    A few more tips...I did simmer longer than 30 minutes. I started to make the dumplings about 25 minutes into the simmering. So, the simmer time before the dumplings were added was about 40 minutes. I cooked the dumplings (covered an additional 10 to 15 minutes. I think the extra simmering time helps to cook the barley completely; it had a great texture and complimented all of the other ingredients. I recommend using TWO tablespoons to add the dumplings. Scoop with one tablespoon, and the use the second one to push it off of the spoon into the soup.

    My three year old, husband, and parents loved this meal. They all went back for seconds.

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  • on August 31, 2009

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    I made my usual chicken soup and wanted something different to add. I used the dumpling recipie and I was amazed at how light and easy they were to make. They tasted great and I didnt even use the nutmeg. They held up just fine and I cant wait to make them again, a sure family pleaser!!! Thanks Bobby!

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  • on July 02, 2009

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    I only used the dumpling part of this recipe as I just made a pot of chicken soup. The dumplings were really easy to make and came together in less than 10 minutes. A small disher made it easy to get the dumplings into the soup in uniform size. The dumplings are so light and fluffy. They are just what my chicken soup needed.

    If you have the time, I would sift the flour before adding to the milk mixture.

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  • on February 26, 2009

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    I had already made my own soup and decided to look up a recipe for dumplings. I happened to have all of these ingredients on hand (except the nutmeg, which I didn't use.

    They were super duper easy (seriously...I banged it out in 5 minutes and delicious. They've also held together nicely a few hours after they were made as well. They have a wonderful texture that I imagine would complement just about anything with broth and meat.

    I'll definitely make them again and would recommend the recipe to anyone. Thanks, Bobby!

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  • on February 09, 2009

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    Like many others, left out the barley but everything else as directed-the soup was fantastic and much more flavorful than expected. Will become a staple.

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  • on December 17, 2008

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    Left out the barley,peas,nutmeg and used only 2 eggs.
    It was fantastic!

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  • on September 16, 2008

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    I haven't had much luck finding a good dumpling soup recipe. This is it....it's fantastic. I omitted the beans and the barley. The dumplings were so buttery & soft. I will definately be remaking this again soon, my stomach is still doing the happy dance.

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  • on September 10, 2008

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    This is a great tasting and easy recipe. I used poached chicken breasts and substituted frozen green peas for the beans. My family loved it. I will keep this in my dinner rotation.

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  • on April 17, 2008

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    The dumplings were a little softer than what I would like. But overall it was pretty tastey.

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