Chicken Soup with Homemade Chicken-Filled Dumplings
Chicken and vegetable soup with small homemade chicken-filled dumplings simmered in broth.
This chicken soup is filled with small homemade dumplings, vegetables and tender chicken. The source describes meat-filled pelmeni rather than American-style drop dumplings, so this recipe preserves that filled-dumpling approach and explains each stage. Make a simple dough, fill small rounds with seasoned chicken mince, then simmer the dumplings in broth until cooked through. To avoid undercooked poultry, check a dumpling’s centre or use a thermometer. Allow time for shaping; the soup itself is straightforward. Mix flour and half the salt. Add egg and water gradually; knead 5 minutes until smooth. Cover and rest 30 minutes. Mix ground chicken with grated onion, garlic, remaining salt and pepper. Keep chilled. Simmer chicken pieces, carrots, potatoes, bay and broth 20 to 25 minutes until chicken reaches 74°C (165°F). Remove chicken, shred and return to pot.
Recipe card
Chicken Soup with Homemade Chicken-Filled Dumplings
Equipment: Chef’s knife, cutting board, mixing bowl and suitable pan
Ingredients
Instructions
Make dough
Mix flour and half the salt. Add egg and water gradually; knead 5 minutes until smooth. Cover and rest 30 minutes.
Make filling
Mix ground chicken with grated onion, garlic, remaining salt and pepper. Keep chilled.
Prepare broth
Simmer chicken pieces, carrots, potatoes, bay and broth 20 to 25 minutes until chicken reaches 74°C (165°F). Remove chicken, shred and return to pot.
Shape dumplings
Roll dough thinly. Cut 7 cm rounds, add a small amount of filling, fold and seal edges firmly.
Cook dumplings
Bring soup to a gentle simmer. Add dumplings in batches and cook 8 to 10 minutes, stirring gently, until dough is tender and filling reaches 74°C (165°F).
Serve
Remove bay leaf, add dill and serve hot.
How to tell when it is ready
Chicken and dumpling filling reach 74°C (165°F); dough is tender.
Tips
- Rest dough before rolling.
- Keep filling cold while shaping.
- Seal dumplings carefully.
- Cook in batches so soup keeps simmering.
Troubleshooting
- If cooking is uneven, cut pieces to a similar size.
- If the flavour is too strong, adjust with a little of the main liquid.
Substitutions
- Use a similar neutral cooking oil if needed.
- Choose a suitable broth or stock for the recipe.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for gentle heat.
Serving suggestions
- Serve with sour cream.
- Add extra fresh dill.
- Pair with dark bread.
- Offer black pepper at the table.
Make ahead
Measure and prepare ingredients in advance; complete cooking shortly before serving.
Storage
Refrigerate within 2 hours and use within 3 days; dumplings soften during storage.
Food safety
Contains wheat and egg. Keep raw chicken filling chilled; cook chicken and dumpling centres to 74°C (165°F).
Frequently asked questions
Can I make this ahead?
Prepare components ahead and refrigerate promptly; finish close to serving.
How should I store chicken soup with homemade dumplings?
Refrigerate within 2 hours and use within 3 days; dumplings soften during storage.
Serve promptly and chill leftovers without delay.
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