Chicken noodle soup is a classic, but sometimes you want to mix things up especially like this hearty dish.
Dumplings don’t exactly sound healthy, so what makes this soup special?
This recipe uses no oil or butter. You’re going to start by poaching the chicken and the dumplings are a Nordic-style
dumpling I got from Magnus Nilsson’s recipe book, which doesn’t use butter but still tastes delicious.
Another benefit? By using bone broth, this recipe is a protein bomb! Even if you use regular broth instead of bone
broth, you’ll get 5oz of chicken per small serving which has about 32g of protein.
Ingredients for Soup:-Makes 16 Servings 12 Cups Bone Broth4 Chicken Breasts8 Carrots, thinly sliced 4 Onions,
finely diced8 Celery Stalks, thinly sliced Salt and Pepper, to tasteOptional: thyme, rosemary, parsley
Ingredients for Drop Dumplings:-Makes About 10 Dumplings 2 Eggs ⅓ cup + 1 tbsp (3 ½ fl oz) Whole Milk1 ¼ cup
Whole Wheat Flour1 Cup All-Purpose Flour1 Tbsp Sugar¾ tbsp SaltOptional: a pinch of nutmeg, pepper, and
cardamon
DirectionsIn a large saucepan over medium-high heat, bring the stock up to a simmer. Add the whole chicken
breasts and simmer until just tender and no trace of pink remains, about 8-10 minutes.
In the meantime while the chicken cooks, prep the dumplings. Combine all of the ingredients in a bowl. Stir
everything together until no lumps remain. The batter should be like a very stiff biscuit or pancake batter. Set aside.
Once the chicken is done, carefully remove the chicken breasts from the stock and place on a cutting board to let
cool. Return the heat to medium-high and add the vegetables. Let the vegetables simmer for about 5 minutes.
After the five minutes, increase the heat to bring the stock back to a boil. Using two tablespoons, shape the du
mpling batter into an egg-shaped dumpling. Drop them carefully into the boiling stock for about 5 minutes, or until
they’re cooked all the way through. The dumplings will float to the top when they are cooked. Remove the
dumplings as they come to the top and set aside.
Once the dumplings are done, c
ube the chicken carefully, it might still be hot, and return the cubed chicken to the stock. Add any additional salt and
pepper to the soup to taste.
Ladle the soup into bowls, then add 1-3 dumplings to each bowl. Note: Don’t want to do dumplings? Add egg
noodles or rice instead for a regular chicken soup.
Nutrition Facts for SoupCalories: 317 Fat: 2gCarbohydrate: 9gProtein: 55g (21g from bone broth)
Nutrition Facts Per DumplingCalories: 106Fat: 2gCarbohydrate: 20gProtein: 5g
