Chinese dumpling soup recipe with chicken

The cooking time will depend on the dumplings. The moment the balls of dough have doubled in size and come out afloat, we can put out the fire. Here, we will present a Chinese dumpling soup recipe. So, you can take care of your family on those rainy days when you want to snuggle up and have a warm drink.

In winter, after returning home soaked because it rains cats and dogs, there is nothing better than chicken soup. If you also have trips, well, much better. And if it is a chicken soup with dumplings, balls of dough with spices, it is already second to none. You can try the Homemade Margarita pizza recipe.

Chinese dumpling soup

Ingredients for Chinese dumpling soup recipe

  • A piece of chicken either cut into cubes.
  • Garlic.
  • Onion.
  • Celery.
  • Carrot.
  • Chicken broth (1 l).

For the dumplings:

  • Flour (135 g).
  • Yogurt.
  • Butter in cubes (21 g).
  • Yeast (6 g).
  • Bicarbonate (1 g).
  • Salt (3 g).
  • Dry Spices


  • A deep pan.
  • A bowl.


In a saucepan with a little oil, salute chopped garlic, finely chopped onion, diced celery, and sliced ​​carrot until the onion is tender and transparent. Add the chicken, the broth, and start to boil.

In a large bowl, mix the flour with the salt, the yeast, the baking soda, and the spices. When they are mixed perfectly, add the butter and work the dough with clean hands, until the most significant piece of butter is the size of a pea. Add 2 or 3 cups of the yogurt and mix until there is a homogeneous mass.

If the pasta is dehydrated, add yogurt. If it is very watery, add more flour. When the dough can be worked without sticking to the hands, knead it well and form small balls with it. When the soup that was in the pan boils, add the balls. Once the balls double and are floating, remove the soup from the heat and serve.

The spices that are used for this recipe can vary according to what is in the pantry.

Chicken soup with flour dumplings

  • Large chicken chopped into small pieces.
  • Ahead of crushed garlic.
  • Julienne onions.
  • Leek cut into thin slices.
  • Celery.
  • Grated carrots.
  • Zucchini cut into cubes.
  • Chopped sweet peppers.
  • Chopped chives
  • Cilantro and parsley.
  • salt
  • Peppers.
  • Cumin.
  • Oregano.
  • Water (2 l).

For the dumplings:

  • Cornmeal.
  • Tomato paste.
  • Two eggs
  • Red sweet pepper
  • Cumin powder.
  • Lemon zest.
  • Sunflower oil.
  • Salt.
  • Pepper.
  • Cumin.
  • Oregano.


  • A bowl.
  • A pan.
  • Wooden spoon.


In a saucepan, fry the onion, garlic, chili, celery, and leek. Add the chicken and cook for 5 minutes. Add the water and start to boil, occasionally removing the foam that forms on the surface of the pitcher. Boil for 25 to 30 minutes.

Mix the flour, tomato paste, eggs, red hot pepper, cumin, lemon zest, oil, spices and two cups of chicken broth in a bowl and mix well until you get the consistency of the crumbs. Make small balls with this bucks and add them to the soup when 25 to 30 minutes pass.

Boil for 10 more minutes until the dumplings glide in the soup. Add the zucchini and carrot and cook for 3 more minutes. Remove from heat and add spices. Let it rest for 10 minutes before serving.

Now your soups will have more consistency and different touch. Try making tasty soup with Chinese dumpling soup recipe and enjoy.

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