Chicken Soup with Dill Dumplings | Recipes

Chicken Soup with Dill Dumplings

(7) Ratings:
Prep Time:
Baking Time:
Makes:10 to 12 servings
Freezing:excellent, without dumplings

With hearty dill dumplings, this great tasting soup can be served as a meal! Mix things up by using any of your favourite herbs in place of the dill.



1/4 cup 50 mL Crisco® Canola Oil
2 onions, chopped
4 cloves of garlic, chopped
3 carrots, peeled and diced
3 celery stalks, diced
3 potatoes, peeled and chopped
3 lb 1.35 kg chicken pieces
16 cups 4 L water
Salt and pepper to taste
1/4 cup 50 mL fresh chopped dill
1 parsnip, peeled and finely chopped

Dill Dumplings

1 egg
1/2 cup 125 mL water
1 1/4 cups 250 mL Robin Hood® Original All Purpose Flour
1/2 tsp 2 mL baking powder
1/2 tsp 2 mL salt
3 tbsp 45 mL chopped fresh dill, optional


  1. Soup: Heat oil over medium – high heat in a large (8qt/7.6L) soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper. Bring to a boil.
  2. Stir and skim off foam from surface of soup as it boils, 5 to 10 minutes. Reduce heat to simmer, add ¼ cup (50mL) chopped dill and parsnip. Cover and cook for 2 to 3 hours. The longer it cooks, the thicker it will be.
  3. Dumplings: Combine, once soup is cooked, all ingredients in medium-size bowl and stir until a soft batter forms. Drop batter by teaspoonfuls (5mL) into simmering soup broth. Simmer for 5 minutes, turn over and continue simmering 5 minutes longer. The dumplings will be puffy. Serve immediately.
  4. Remove dumplings from leftover soup (if there is any) and store in separate container in the refrigerator.

Other conversations or photos categorized with:

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!