Serves 10
180 min
German Chicken Soup with Dumplings
Recipe GLPR18b3190bd9dca2
A comforting German-style chicken soup featuring tender poultry and light, pillowy dumplings. This hearty one-pot dish combines a savory broth with homemade dough dumplings flavored with warming spices including nutmeg. Perfect for a satisfying meal that's ready in about three hours.
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Ingredients
1 whole chicken (3-4 pounds) Whole chicken (3-4 pounds), cut into pieces
12 cups Water
3 medium Carrots, peeled and sliced
2 stalks Celery stalks, sliced
1 large Onion, quartered
2 Bay leaves
3 sprigs Fresh thyme sprigs
to taste Kosher salt, to taste
to taste Black pepper, to taste
1 cup All-purpose flour
½ teaspoon Baking powder
½ teaspoon Kosher salt for dumplings
1 pinch Black pepper for dumplings
1 pinch Freshly grated nutmeg
¾ cup Water for dumpling dough
Directions
Place chicken pieces in a large pot and cover with 12 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes, skimming off any foam that rises to the surface.
Add carrots, celery, onion, bay leaves, and thyme to the pot. Continue simmering for 1.5 hours until the chicken is very tender and cooked through (internal temperature 165°F). Season with kosher salt and black pepper to taste.
While the broth cooks, prepare the dumpling dough. In a mixing bowl, combine 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 pinch black pepper, and 1 pinch freshly grated nutmeg.
Gradually add 3/4 cup water to the flour mixture, stirring gently until a thick, sticky dough forms. Let the dough rest for 10 minutes.
Once the chicken is fully cooked, remove the pieces from the broth and set aside. Strain the broth through a fine-mesh sieve, discarding the vegetables and herbs. Return the strained broth to the pot and bring to a gentle simmer.
Working in batches, drop rounded tablespoons of dumpling dough into the simmering broth. The dumplings will sink initially, then float to the surface as they cook. Simmer for 15-20 minutes until all dumplings are cooked through and tender.
Shred or cut the reserved chicken into bite-sized pieces and return to the pot. Heat gently for 5 minutes to warm the chicken through. Taste and adjust seasoning with additional salt and pepper as needed.
Ladle the soup with dumplings and chicken into bowls and serve hot.
