When it comes to soup, It doesn’t matter if it’s hot or cold if you are sick or healthy, Chicken soup can lift your spirit and makes everything better. Don’t you all agree with me? All three of my kids love homemade soup, especially with these drop dumplings. Some would call these European dumplings, thus do not confuse them with Asian-style dumplings, because they are not similar at all.
It takes some practice to make them right, but there is a trick that I’ll tell you before you make the whole mess in the pot. I’ve been eating this soup my whole life and constructing it over 20 years, so when I tell you that this soup heals your soul, trust me. I know it asks lots of ingredients, but it is all necessary for a one powerhouse soup. You can also make this with medium size, roughly 3 pounds whole chicken, but that takes nearly 3 hours to cook, which I don’t mind when it’s cold outside and I honestly enjoy those slow-cooked soups without a pressure cooker. Anyhow, this is faster, but still astonishing and healthy soup that will knock your socks off.
Now, let’s get started.
Homemade Drop Dumplings, Chicken Soup
The best Homemade drop dumplings chicken soup
- 1 chicken breast skinless
- 9 cups Water
- 1/2 Onion with a peel
- 3 Garlic cloves with a peel
- 2 inches fresh ginger with a peel
- 1 tablespoon dry parsley
- 2 bay leaves dried
- 2 bouillon chicken cubes
- 2 celery stalks
- 2 Parsnip peeled
- 1 cup or more baby Carrots or a couple of large carrots, sliced
- Salt and Ground black pepper to taste
- A squeeze of Lemon about 1 teaspoon
- 2 large Eggs preferably cage-free organic eggs.
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 1/8 teaspoon Baking Soda
- 4 tablespoons All-Purpose Flour
- 7 tablespoons Corn Meal
- Splash of Water
- Take the skin off the chicken breast, then add all the ingredients except salt and pepper in the large pot.
- Fill the large pot with the water; It may take 6 cups, but if your pot is large enough, add 8 because it will go down as it cooks. Also, you can always add more water.
- Allow the soup to boil at high temperature; it will take around 20 minutes. Season it with salt and ground black pepper. Don't add too much, as you can always add more in the end. Allow it to cook for at least one hour at a lower temperature half covered with a lid, almost a simmer. As it cooks skim some fat from the top of the broth and toss. You don't need that foam that forms from the chicken. The chicken should be very tender, and vegetables completely cooked.
- Drain the broth into a separate large pot, and place it back on the heat.
- Meanwhile, shred chicken with your fingers, and place back in the broth. If you want any vegetables back in the pot, now is the time to add it back, otherwise, toss it because there is no other use unless you going to eat it.
- Make sure to start on dumplings after the soup is done.
- Crack eggs into the bowl, then add salt, pepper and baking powder, and mix.
- Add all-purpose flour and cornmeal, mix well. As you mix it will become thicker. Just add a splash of water, mix, then add oil.
- The batter needs to be thin, but still thick enough, so it holds nicely when you pick it up with a spoon.
- Allow the soup to boil, as the broth is rolling add one spoon of the batter. If it holds nicely and pops up after about 10 seconds the batter is just right. However, if the dumplings fall apart the batter is too thin, which in that case you would add a bit more all purpose flour to the batter and mix.
- You would use about 1 tablespoon of batter and drop in the rolling broth. Don't stir, don't disturb it, just let the dumplings cook for 3 to 4 minutes and take off the heat.
- Serve immediately and Enjoy!
Use chicken with the bones. You can even use other parts of the chicken for the richer flavor. Dark meat from the legs, wings thighs is very flavorful too. You can make it your own way.