Serves 8
45 min
Chicken and Clunkers Soup
Recipe GLPR4a30e170f1dbad
A comforting American-style soup featuring shredded rotisserie chicken in a savory broth, studded with tender egg dumplings (the "clunkers"). Fresh vegetables like onion, carrots, and celery provide aromatic depth, while bright dill or parsley adds a finishing touch. This wholesome soup serves eight and comes together in about 45 minutes.
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Ingredients
2 large eggs
1 small yellow onion (about 4 ounces)
2 medium carrots (about 4 ounces total)
1 large stalk celery (about 3 ounces)
2 tablespoons olive oil
1 teaspoon kosher salt, divided
1 (32-ounce) carton low-sodium chicken broth
1 cup water
3/4 cup all-purpose flour
1/2 rotisserie chicken (about 1 pound), shredded
2 tablespoons chopped fresh dill or parsley
Freshly ground black pepper to taste
Directions
In a medium bowl, whisk together the eggs and all-purpose flour until well combined, creating a thick batter. Set aside.
Dice the onion, carrots, and celery into small, uniform pieces.
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery along with 1/2 teaspoon of the kosher salt. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and develop light color.
Pour in the chicken broth and water. Increase heat to medium-high and bring the mixture to a gentle boil.
Working in batches, drop spoonfuls of the egg-flour batter directly into the simmering broth. The dumplings will sink at first, then rise to the surface as they cook. Continue until all batter is used.
Reduce heat to medium and simmer uncovered for 10–12 minutes, stirring occasionally, until the dumplings are cooked through and tender. The internal temperature of the dumplings should reach 165°F.
Stir in the shredded rotisserie chicken and remaining 1/2 teaspoon kosher salt. Simmer for 2–3 minutes to heat through.
Remove from heat and stir in the fresh dill or parsley. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Ladle into bowls and serve hot.
