Chicken Soup with Herbed Dumplings

Add delicious dumplings to this classic soup recipe for a hearty meal that’s easy to make!

Chicken Soup with Herbed Dumplings
Serves: 5
Prep time: 20 minutes
Cook time: 30 minutes
Difficult: Easy

Chicken Soup Recipe

15 mL (1 tbsp) olive oil
1 medium onion, chopped*
1 large carrot, peeled and chopped*
2 stalks celery, chopped
2 cloves garlic, minced
2 litres (8 cups) chicken broth
250 mL (1 cup) cooked chicken, chopped or shredded*
50 mL (1/4 cup) fresh Italian (flat leaf) parsley, chopped
2 mL (1/2 tsp) dried oregano
Salt and pepper, to taste

*Tip: Short on time? Substitute 250 mL (1 cup) frozen chopped onion and 75 mL (1/3 cup) frozen carrot slices, or use a bag of your favourite frozen mixed vegetables. Instead of cooking your own chicken, grab a rotisserie chicken from the supermarket.

Make-Ahead Tip: Prepare the soup in advance and reheat when ready to add dumplings. To freeze, cool soup completely to room temperature, then portion into freezer bags and freeze flat on baking sheets. Reheat gently before serving.


  1. In a large Dutch oven or heavy saucepan, heat olive oil over medium heat. Add onion, carrot, celery and garlic. Cook over medium heat until just tender, about 5 minutes
  2. Add chicken broth, chicken, parsley and oregano. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Season with salt and pepper

Herbed Dumplings Recipe

1 egg, lightly beaten
50 mL (1/4 cup) milk
50 mL (1/4 cup) mashed potatoes (leftover, purchased or instant)
15 mL (1 tbsp) fresh Italian (flat leaf) parsley, chopped
15 mL (1 tbsp) melted butter
250 mL (1 cup) flour
10 mL (2 tsp) baking powder
2 mL (1/2 tsp) salt


  1. Combine egg, milk, mashed potatoes, parsley and melted butter in a medium-sized mixing bowl
  2. In another bowl, whisk together flour, baking powder and salt
  3. Stir dry ingredients into the egg mixture and mix until thoroughly combined. Stir with a silicone spatula or wooden spoon, as a whisk can cause clumping
  4. During the last 10 minutes of simmering the soup, drop 12 spoons full of dumpling batter into the broth. To measure your spoons full, use a 4 centimetre (1 1/2-inch) cookie scoop or heaping tablespoon
  5. Cover and cook until dumplings are cooked through then serve


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