Soups, Stews, & Chowders

Chicken Broth with Dumplings

By Yankee Magazine

Apr 21 2002

This recipe for chicken broth with dumplings is ideal for those folks who prefer a soup without a lot of spices. A good grade canned chicken broth may be substituted.


18 servings


1 cup flour
3-1/2 teaspoons baking powder
1/4 teaspoon salt
3 eggs, well beaten
1-1/2 tablespoons finely chopped fresh parsley (optional)
6 to 8 quarts chicken broth


Mix flour, baking powder, and salt together. Add to eggs and mix until just blended. Add parsley if used. Drop batter by tablespoons onto gently simmering broth. Cover and cook 20 minutes. Do not lift cover until done.