Recipe courtesy of Lion House Pantry

Chicken Dumpling Soup

Save Recipe
  • Level: Easy
  • Yield: 8 to 10 servings
Share This Recipe



2 to 3 tablespoons cooking oil

1 large onion, diced

2 carrots, diced

1/2 stalk celery, diced

Meat from 1 chicken, cooked and shredded

4 to 6 cups chicken broth

1 cup fresh cut green beans

1 cup pearl barley

1 teaspoon celery salt

1 tablespoon fresh chopped parsley

2 bay leaves

Salt and pepper


1 cup milk

1/2 cup butter

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 cup all-purpose flour

3 eggs


  1. In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.

Make dumplings:

  1. Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
  2. Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.