Chicken Dumpling Soup
Submitted by erint
Light Italian-style chicken dumplings with lemon zest and nutmeg poached in a bright lemony broth. A comforting, elegant soup ready in 40 minutes that feels like a warm hug.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minForget heavy, doughy dumplings. These Italian-style chicken dumplings are delicate little pillows made from chopped cooked chicken, egg whites, lemon zest, nutmeg, and fresh parsley.
Rolled in flour and gently poached in simmering chicken broth brightened with lemon juice, they cook in just 3 to 4 minutes.
The broth stays clear and light, the dumplings are tender with a subtle citrus perfume, and the whole bowl feels restorative without being heavy.
This is the kind of soup you make when someone needs taking care of, or when you just want something elegant and simple for yourself.
Variations
- Add a handful of baby spinach to each bowl before ladling the hot broth over
- Stir finely grated Parmesan into the dumpling mixture for a richer, cheesier bite
- Use fresh dill instead of parsley for a different herby brightness
Kitchen Tips
- Shape the dumplings gently; overworking them makes them dense instead of tender
- Poach in batches so the dumplings have room to float freely and cook evenly
- Keep the broth at a gentle simmer, not a rolling boil, so the dumplings hold together
Ingredients
Directions
Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl.
Mix well and shape into 1½-inch dumplings.
Roll the dumplings in the flour. In the meantime, bring the broth teaspoon a gentle boil, then add the lemon juice.
Add half the dumplings, spooning them in one at a time.
Cover and simmer for 3 to 4 minutes.
Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings.
Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving.
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