Dumpling Soup is a warm, comforting dish that’s perfect for chilly days. The dumplings are soft and pillowy, floating in a savory, flavorful broth that can be made with chicken, beef, or vegetable stock. Whether you prefer a traditional chicken-based dumpling soup or a more hearty, homemade version with vegetables and herbs, this recipe offers a deliciously satisfying meal for the whole family.
Here’s how you can make a hearty Dumpling Soup from scratch:
Dumpling Soup Recipe
Ingredients:
For the Soup Base:
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup water
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1/2 tsp dried thyme (or 1 tsp fresh thyme)
- 1/2 tsp dried rosemary (optional)
- 1 bay leaf
- Salt and pepper, to taste
- 1 cup cooked chicken (optional, shredded or diced) or diced tofu for vegetarian option
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp unsalted butter, cold and cut into small pieces
- 2/3 cup whole milk (or plant-based milk for a dairy-free option)
- 1 egg
- 1 tbsp fresh parsley, chopped (optional)
- 1/2 tsp garlic powder (optional)
Instructions:
1. Prepare the Soup Base:
- In a large pot, heat the olive oil or butter over medium heat.
- Add the onion and sauté for about 3-4 minutes, until soft and translucent.
- Add the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables start to soften.
- Pour in the chicken broth (or vegetable broth) and water. Stir to combine.
- Add the thyme, rosemary, bay leaf, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld together.
- If you’re using shredded chicken or tofu, add it now and stir to combine. Taste and adjust seasoning if necessary.
2. Make the Dumpling Dough:
- In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
- Add the cold butter pieces into the dry ingredients. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the milk, egg, and parsley (if using). Pour this mixture into the dry ingredients and stir until just combined. The dough will be slightly sticky.
3. Cook the Dumplings:
- Once the soup base is simmering and the flavors have developed, use a spoon to drop spoonfuls of the dumpling dough into the simmering broth. You can make the dumplings as small or large as you like, but about 1 1/2 tablespoons of dough per dumpling is a good size.
- Cover the pot with a lid and let the dumplings cook for about 12-15 minutes. Do not lift the lid during this time, as the steam is essential for the dumplings to cook through. The dumplings should puff up and become light and fluffy.
- Check one dumpling by cutting it in half to ensure it’s cooked through. If the inside is still raw, let them cook for a few more minutes.
4. Finish the Soup:
- Once the dumplings are cooked, remove the bay leaf from the soup.
- Taste the soup and adjust seasoning with more salt and pepper if needed.
5. Serve:
- Ladle the soup into bowls, making sure each one gets a generous serving of dumplings and broth.
- Garnish with fresh herbs like parsley or thyme for a fresh touch.
Tips:
- Dumpling Variations: You can make the dumplings more flavorful by adding shredded cheese, fresh herbs (such as parsley, chives, or dill), or a bit of garlic powder to the dough.
- Broth Options: If you prefer a richer broth, you can use chicken stock or add a small amount of heavy cream to the soup after the dumplings are cooked for a creamy texture.
- Vegetarian Version: To make this soup vegetarian, simply use vegetable broth and add tofu, seitan, or chickpeas for protein. You can also use plant-based milk for the dumplings.
Storage:
- Leftovers: This soup can be stored in an airtight container in the fridge for up to 3-4 days. The dumplings will absorb some of the liquid, so you may need to add a little more broth when reheating.
- Freezing: The soup can be frozen, but the dumplings may lose their texture when thawed. To freeze, cool the soup completely, then store it in an airtight container for up to 3 months. When reheating, you can cook fresh dumplings to serve with the soup.
