Chicken-and-Dumpling Soup

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
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1 tablespoon unsalted butter

4 cloves garlic, minced

2 carrots, diced

1 bulb celery root, peeled and finely diced

1 turnip, peeled and finely diced

1 rutabaga, peeled and finely diced

1 onion, finely diced

1 bulb fennel, finely diced

Kosher salt

4 cups white wine

1 tablespoon fennel seeds, toasted

4 sprigs fresh thyme

2 bay leaves

1 2 1/2-pound organic chicken

1 cup milk

1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)

2 tablespoons chopped fresh tarragon

1/2 teaspoon ground nutmeg

Freshly ground pepper

11/4 cups all-purpose flour

3 large eggs

1 tablespoon chopped fresh parsley


  1. Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.
  2. Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.
  3. About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.
  4. Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.
  5. Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.
  6. Photographed by: Yunhee Kim
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