Chicken Broth with Dumplings

By Yankee Magazine

Sep 24 2010

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.


8 servings


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.