Hello and welcome to my first savory recipe, which is our family’s Chicken Soup with Dumplings. The dumplings are my Mom’s tender, melt in your mouth dumplings made with Cream of Wheat. I’ve been making Chicken Soup for years and everyone, especially my Dad, loves it. My dad’s family is Hungarian and they call these dumplings Haluska, (Hall-ish-ka). Note: Spelling and pronunciation may vary from one dialect to another.
For the soup: Place 2 large chicken breasts in a large pot and cover chicken with water. Add the salt and pepper. Bring to a boil over high heat. Reduce heat to medium and keep at a slow boil for 45 minutes.
Remove the chicken from the pot, cool slightly and cut into pieces.
While the chicken is boiling, dice the onions, carrots, celery, and garlic. After the chicken is cooked and removed from the broth, add the onions, carrots, celery & garlic to the chicken broth.
Then add the diced chicken and simmer an additional 15 minutes.
For the dumplings: Lightly beat the eggs and add the Cream of Wheat. Note: The consistency will be similar to toothpaste. Also, do not let the mixture sit for more than a minute because it will become too thick.
Add enough water so the pot is about 3/4 full (again). Bring soup to a rolling boil and drop very small scoops of dumpling dough (about 1/2 teaspoon) into the pot. The scooper shown above is a mini scooper. Lower heat to a slow boil and cover with a lid. Cook for approximately 20-30 minutes, or until the dumplings are fork tender. The dumplings should be very soft and tender when done.
I love my Dad and he loves my soup! He turned 81 this past February and he’s looking good! If you have a soup lover in your family, you’ll want to try this recipe. It’s low in calories too, so it’s a good choice if you’re looking for a healthy and delicious soup!
We hope you try our Chicken Soup with Dumplings and enjoy it as much as we do. If you make it, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!
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Chicken Soup with Dumplings
- 1 pound chicken breasts w/bone (2 large chicken breasts)
- 2 cups celery, chopped
- 1 pounds carrots, peeled and chopped
- 2 cups onions, chopped
- 1/4 cup chopped fresh parsley, or 1 tablespoon dried parsley
- 5 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 Bay leaves
- 2 teaspoons chicken bouillon paste, like L.B. Jamison's Soup Base
Optional add ins:
- 1 tablespoon Vegeta by Podravka (adds flavor)
- 3 parsley roots, peeled and chopped (adds flavor)
- 2 large eggs
- 3/4 cup Cream of Wheat
- Place 2 large chicken breasts in a large pot and cover chicken with water. Add the salt and pepper. Bring to a boil over high heat. Reduce heat to medium and keep it at a slow boil for 45 minutes.
- While the chicken is boiling, dice the onions, carrots, celery and mince the garlic.
- Remove the chicken from the pot, cool slightly and cut into pieces. Strain the broth into a large bowl, to remove any possible small bones. Put the broth back into the pot.
- Add the onions, carrots, celery, garlic and the fresh or dried parsley.
- Add enough water to double the broth, or until the pot is about 3/4 full. Add the Vegeta and the chicken bouillon paste. Lower the heat to a slow boil and cook vegetables over medium-low heat for an additional 30 minutes.
- Then add the diced chicken and simmer an additional 15 minutes.
- Lightly beat the eggs and add the Cream of Wheat.
- Add enough water to the pot so it's 3/4 full (again) and bring to a rolling boil. Drop very small scoops (about 1/2 teaspoon) of dumpling dough into the boiling pot.
- Lower heat to a slow boil and cover with a lid. Cook approximately 20-30 minutes, or until the dumplings are fork tender. The center should be very soft and tender when done.
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