Easy Chicken and Chive-Dumpling Soup Recipe
By
Kate Ramos
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High on the comfort-food factor, this quick, brothy chicken-and-cabbage soup is topped with chive dumplings for a tasty answer to “What’s for dinner?”
This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium yellow onion, small dice
- 2 medium celery stalks, small dice
- 6 medium garlic cloves, thinly sliced
- 8 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 2 cups all-purpose flour
- 1/3 cup fresh chives, thinly sliced
- 1 tablespoon kosher salt
- 2 teaspoons baking powder
- 1 cup milk (1%, 2% or whole)
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 medium carrots, thinly sliced
- 1/2 large head savoy cabbage, large dice (about 6 cups)
INSTRUCTIONS
- Heat oil in a large, shallow pot over medium-high heat. When oil shimmers, add onion, celery, and garlic and season generously with salt and freshly ground black pepper. Cook until onions begin to soften, about 5 minutes. Add broth and chicken and bring to a boil.
- Meanwhile, whisk together flour, chives, salt, and baking powder in a large bowl to break up any lumps. Stir in milk and butter until dough just comes together (it will be very thick). When chicken is cooked through (it will be firm and opaque), add carrots and cabbage and reduce heat to medium low. Add additional salt and pepper if necessary.
- Drop 1 heaping tablespoon of dough at a time into soup and repeat until all dough has been used. Cover and cook until dumplings are fluffy and cooked through, about 10 minutes.
Perfect the way it is. (Okay, I added some fresh thyme). Made this for a family of 4 with the cold/flu. Even if it doesn't help with recovery, MIGHTY delicious.
Too much dumpling to broth ratio, for me but very, very good.
I made this for dinner last night, my husband just raved and raved, thought it was the best thing I'd ever made, told him this was so easy, he could do it :)
this soup was fantastic.justa few mild changes,"perfect"
A great hearty soup. I used brown rice flour and green onions for the dumplings, and it worked out great. Even better the next day, dumplings and all.
A classic from my youth! Very delicious and simple to make. I brought some to work to share with my coworkers much to their delight. It was a hit! Thanks for posting this recipe :)
This is a great lighter take/soup-version of a southern classic [which usually seems to involve heavy cream and clogged arteries]. The 'murky look' is probably just the flour from the dumplings thickening things up, which I prefer [and even added a pinch of flour to the mirepoux]. Delicious and not too terribly time consuming the first day, even better [and faster] the next!
made this last night and it was really yummy- I added some cayenne and loved the kick- (thanks Cdionrogers). I would agree to cut the salt back from the dumplings. I also found them to be kind of "bread like texture" on the inside and not "soft doughy"- is this the way its suppose to be? thanks!
I used green onion instead of chives and it was just as good (and cheaper!). Did anyone's soup turn from clear to murky-looking when you add the dumpling? Mine did and it didn't look too appetizing but tasted really good.
great recipe. add some cayenne pepper for a little kick!
I fully agree with letoile about reducing the dumpling salt. I am probably old school here, but soup is always better the second day. For richer flavor, I added 1 Tbs. of dill to the stock, let the soup marry overnight, reheated the next day and then added the dumplings. I used 1/2 whole and 1/2 buttermilk to help activate the dumpling baking powder and was very pleased with the results.
We made the soup last week, it was scrumptious. The dumplings were the first we ever made and were easy to make. Used spring onions instead of chives, a regular green cabbage instead of a savoy, and added a teaspoon of chili powder. The chicken was very tender. Overall a very affordable and healthy dish.
It was good. I'd recommend cutting using 1/2 the salt for the dumplings.
This looks heavenly!