Return to Content

Chicken Broth with Dumplings

Yankee Plus Dec 2015


Chicken Broth with Dumplings
9 votes, 3.56 avg. rating (71% score)
Print Friendly

Total Time: 40

Chicken soup has been known to cure everything from the sniffles of a cold to the sniffles from a broken heart. We love this simple recipe, which originally came to us with a serving size of 8 quarts--that's 2 gallons. Put away your vat--this recipe serves just eight.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 quarts low-sodium chicken stock
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 large egg
  • 1-1/3 cup flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 2 teaspoons finely chopped fresh parsley


In a large soup pot, bring chicken stock to a gentle simmer. Season to taste with salt and pepper.
In a small bowl, beat egg.
In a separate bowl, combine flour, baking powder, and salt. Add egg to dry ingredients, mixing until just blended. Fold in parsley.
Drop batter carefully by tablespoons into gently simmering broth. Cover and cook 20 minutes; don't lift the lid until it's done.

Updated Friday, September 24th, 2010

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111