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Chicken Broth with Dumplings

Chicken Broth with Dumplings
4 votes, 2.00 avg. rating (47% score)
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Yield: 18 servings

A good grade canned chicken broth may be substituted.


  • 1 cup flour
  • 3-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 eggs, well beaten
  • 1-1/2 tablespoons finely chopped fresh parsley (optional)
  • 6 to 8 quarts chicken broth


Mix flour, baking powder, and salt together. Add to eggs and mix until just blended. Add parsley if used. Drop batter by tablespoons onto gently simmering broth. Cover and cook 20 minutes. Do not lift cover until done.

Additional Notes:

Note: (You'll need 2 large kettles to get enough broth surface for 18 of these dumplings; recipe may be cut in thirds.)
Updated Sunday, April 21st, 2002

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4 Responses to Chicken Broth with Dumplings

  1. Anonymous September 23, 2004 at 6:17 pm #

    It was very bland and I didn’t like the consistency of the dumplings.

  2. Anonymous December 11, 2004 at 12:02 am #

    I didn’t like the texture of the dumplings. They were soggy

  3. Anonymous June 10, 2005 at 4:06 pm #

    One of my favorite soups.

  4. Anonymous December 24, 2008 at 8:06 pm #

    I used self-rising flour and milk to make the dumplings. They were moist on the outside and so fluffy on the inside, just like a biscuit. I also used low sodium chicken broth. Much less salt. Your own broth is the best.

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