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Chicken Dumpling Vegetable Soup
2 Tbls. cooking oil
1 onion, finely chopped
2 cups carrots, peeled and finely chopped
1/2 cup chopped green beans
1/3 cup parsley, finely chopped
7-8 cups prepared chicken stock
1 cup pasta, penne or macaroni
1 Tbls. curry
1 Tbls. paprika
1-2 Tbls. Italiano seasoning
pepper, to taste

Chicken Dumplings:
1/2 lb ground chicken
1 egg
1/2 - 1 cup fine bread crumbs
1/2 cup parmesan or cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper


In a large pot, over medium heat, add the oil, onion, carrots and green beans. Saute for a few minutes then add the parsley, chicken stock and pasta.

Add spices.

While bringing soup to a boil, prepare the dumplings. In a separate bowl mix all the ingredients for the dumplings. Roll the mixture into 1 inch balls and drop them into the gently boiling soup to cook for about 15 to 20 minutes or until the center of the dumpling is no longer pink.

You may wish to thicken the broth with a few tablespoons of cornstarch mixed with 3/4 cup of water.

Ladle soup into bowls, top with a little extra shredded cheese and enjoy!

Note: If it seems too salty, just add water.

Preparation Time: 40 minutes Serves: 6
Recipe Origin: United States
Submitted by:
Anne O'Reilly
British Columbia
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