Chicken Dumpling Soup

chicken dumpling soup rachel khoo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A simple and nourishing Chicken Dumpling Soup. Recipe adapted from The Little Paris Kitchen by Rachel Khoo



  1. Bring the stock to a boil in a large saucepan.
  2. Add the carrots to the stock and simmer gently for about 10 minutes, or until the carrots are cooked.
  3. Meanwhile, prepare the quenelles (or chicken dumplings). Place the chicken breasts, white bread, cream, eggs, salt, pepper and nutmeg into the bowl of a food processor. Blitz until you have a smooth paste. The mixture should be quite wet.
  4. Shape the paste into quenelles by using two large spoons, scooping the mixture back and forth between the spoons until the paste is shaped like a football.
  5. Bring to the stock to a boil.
  6. Drop the quenelles into the stock as you form them. They will need 3-5 minutesto cook through.
  7. Slice some mushrooms (as little or as much as you like) and add this to the soup shortly before serving.
  8. Taste the soup for seasoning. You many need to add some salt or pepper, or even perhaps some water. Much depends on the stock which you have used.
  9. Garnish with parsley before serving.

Kitchen Notes

You can add some small pasta shells to the soup to make it a bit more substantial.

The food processor was hell to clean afterwards! Somehow the paste ended up in every nook and cranny of the bowl, blade, lid, etc. Be prepared to slave a bit over the kitchen sink, although I hope you will be luckier than I was.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.