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    Where Is My Spoon > Recipes > Soup

    Potato Dumpling Soup

    Published by: Adina April 9, 2020 · Last modified: October 4, 2021 8 Comments

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    soup with potato dumplings, cauliflower and peas

     

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    Hearty and comforting potato dumpling soup with vegetables, this chicken soup will warm you up during the cold months of the year.

     

    Chicken Potato Dumpling Soup

     

    A super comforting chicken and potato dumpling soup with lots of vegetables. Learn how to make soft and delicious potato dumplings for soup from scratch.

     

    soup bowl with chicken vegetable soup

     

    If you have followed this blog for a while, you might have noticed that we love soups. Any kind, from the always present Romanian Chicken Soup with Dumplings to typical German ones like the German Beef Soup, fish, vegetable soups like the Broccoli Soup or the Creamy Mushroom Soup with Cream Cheese and many many more.

    Have a look at the Soups category in the blog, there are so many recipes for soups there, you will have a hard time choosing. 🙂 So, today another soup recipe.

     

    potato dumpling soup in a white bowl

     

    Have you ever tried potato dumplings?

    Today a chicken soup with lots of vegetables and nice, soft potato dumplings.

    I initially meant to make this either with potatoes or rice instead of any dumplings at all, but then I thought I might try another sort of dumplings, something I haven't had for a while: potato dumplings.

    They were indeed something different from my usual soft yet structured semolina dumplings or from the heartier marrow dumplings.

    These potato dumplings are really soft, almost melting in your mouth, similar in taste and structure to the German potato dumplings, which are larger and are served as a side dish for meat roasts or stews with lots of sauce.

     

    close up of soup with dumplings, carrots and peas

     

    Two ways to make the soup!

    There are two ways to make this potato dumpling soup: the fast and super easy way and the still easy yet more time-intensive way.

    Easy way:

    • Use bought very good quality chicken stock.
    • Poach two large chicken breasts in the stock. Or use leftover or rotisserie chicken.
    • Cook 2 chopped carrots, red pepper and cauliflower in the stock as well. And some potato cubes instead of dumplings.
    • If not using potatoes, add gnocchi, noodles or even a handful of cooked rice.
    • Shred or chop the chicken and add it to the soup as required by the recipe.

    Festive way with homemade chicken stock:

    • I always recommend making homemade chicken stock, there is nothing better than that.
    • So, if you have the time to make it, please do! Especially, if you plan to serve the soup as part of a festive meal, the homemade chicken stock will really bring this dumpling soup to another level.
    • Place the chicken in a large pot and add cold water to cover it. Add carrots, celeriac, onion, garlic, spices, and salt.
    • Bring to a boil, turn down the heat, and simmer, uncovered, for 45-60 minutes until the chicken is cooked through.
    • Remove the chicken legs from the pot and leave it until cool enough to handle. Remove skin and bones.
    • Strain the broth into a clean soup pot and keep the carrots.
    • Discard the rest of the vegetables and spices.
    • Chicken broth cooked for such a short time is not as intensively flavored as chicken stock, which is cooked for about 4-5 hours. Add some chicken stock cubes to the broth to intensify the flavor.

     

    cooking chicken and vegetables for soup in a large soup pot

     

    How to make potato dumplings for soup?

    • While the chicken legs cook, bring another pot of water to a boil and cook the cubed potatoes. Drain. Mash in a bowl with a fork. Let cool for about 5 minutes.
    • Add the lightly beaten egg, soft butter, flour, a few good gratings of nutmeg and salt to taste.
    • Check if you need more flour!
    • Make only one dumpling at first.
    • Dip a teaspoon into the soup and take a small amount (about ¾ teaspoon) out of the potato mixture. Let it slide into the soup and watch if it holds its shape.
    • If it disintegrates, add a very small amount of extra flour and incorporate it well. Try again.
    • The exact amount of flour needed depends on the size of your egg. Mine was a medium one, about 60g/ 2.1 oz.
    • Carefully add the potato dumplings to the pot, then add the defrosted peas as well.
    • Let simmer for about 10 minutes or until the dumplings are puffed up and cooked through.
    • Do not let the soup boil anymore while the dumplings are in it.

     

    making potato dumplings for soup all the stepspot of chicken soup with vegetables

     

    Alternatives to potato dumplings

    • This chicken and vegetable soup is delicious with or without the potato dumplings.
    • You can replace the dumplings with small potato cubes, which should be cooked together with the cauliflower and red pepper.
    • Or with cooked rice added at the end of the cooking process.
    • Small pasta shapes or small gnocchi would be great as well.

     

    bowls with hot chicken soup with lots of vegetables

     

    How to serve?

    • To finish the potato dumpling soup, add the shredded chicken, adjust the taste with salt and pepper, sprinkle with chopped parsley and serve.
    • This is a meal in itself, you can serve it with some fresh bread if you wish. It will be enough for 4-6 people.
    • If served as a first course, it will be enough for about 8-10 people.

     

    potato dumplings for soup in a serving bowl

     

    More dumplings?

    Hungarian Chicken Paprikash- This chicken paprikash is one of the best traditional Hungarian dishes.

    Romanian Semolina Dumplings - How to make chicken stock and semolina dumpling soup – Romanian supa de galusti.

    Cauliflower Soup with Flour Dumplings - Another comforting chicken soup with cauliflower, carrots and flour dumplings.

    Gnudi or Ricotta Dumplings - Tender ricotta dumplings or gnudi in a velvety tomato sauce with lots of olive oil and garlic – Italian food at its best.

    Romanian Cottage Cheese Dumplings- Serve these sweet papanasi fierti as dessert.

     

    Pin it for later!

     

    soup with potato dumplings, cauliflower and peas

     

    close up of soup with dumplings, carrots and peas

    Potato Dumpling Soup

    This potato dumpling soup is one of our favorite soup recipes, it will warm you up during the cold months of the year.
    4.88 from 8 votes
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    Course: Soup
    Cuisine: German
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 50 minutes minutes
    Servings: 6
    Calories: 384kcal
    Author: Adina
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    Ingredients 

    • Chicken broth See note 1 and 2:
    • 2 large whole chicken legs
    • 2 large carrots
    • 1 piece of celeriac about 200 g/ 7 oz or 2 celery sticks
    • 1 large onion
    • 2-3 garlic cloves
    • 5 bay leaves
    • 10 black peppercorns
    • 5 cloves
    • 5 juniper berries
    • 5 allspice berries
    • fine sea salt
    • about 1-2 chicken stock cubes as needed
    • Soup:
    • 1 red bell pepper
    • 7 oz cauliflower
    • ¾ cup peas defrosted
    • fine sea salt and pepper
    • some parsley
    • Potato dumplings See note 3:
    • 14 oz potatoes weighed after peeling
    • 1 tablespoon soft butter
    • 1 egg about 60g/ 2.1 oz (weighed whole, with shell)
    • ¾ - 1 cup (scant) all-purpose flour between 100-115 g, more as needed, depending on the size of the egg
    • nutmeg
    • fine sea salt

    Instructions

    Soup:

    • Make stock: Place the chicken legs in a large soup pot and add cold water to cover it, about 2 ½ – 3 liter/ 10.5 – 12.5 cups. Clean and halve the carrots, celeriac piece, and onion. Add them to the pot. Add the whole garlic cloves, all the spices, and some salt.
      Slowly bring everything to a simmer, turn the heat down immediately and simmer, uncovered, for about 45 minutes to 1 hour until the chicken is cooked through and soft.
    • Strain: Remove the chicken legs from the soup and leave until cool enough to handle. Strain the broth into a clean soup pot and keep the carrots. Discard the rest of the vegetables and spices.
    • Cook vegetables: Chop the pepper into small cubes, divide the cauliflower into small florets and add them to the strained chicken broth. Bring to a boil and cook them gently until half cooked, about 5 minutes.
    • Tip: Chicken broth cooked for a short time is not as intensively flavored as chicken stock, which is cooked for about 4-5 hours. Add some chicken stock cubes to the broth to intensify the flavor.

    Potato dumplings:

    • Cook potatoes: Peel, cube, and cook the potatoes. Drain. Mash in a bowl with a fork.
    • Dough: Let cool for about 5 minutes, add the lightly beaten egg, soft butter, about 100 g/ 3.5 oz/ ¾ cup of the flour, a few good gratings of nutmeg, and salt.
    • Cook: Start adding the potato dumplings to the soup using a teaspoon. Make only one dumpling at first. Dip the teaspoon into the soup and take a small amount (about ¾ teaspoon) out of the potato mixture. Let it slide into the soup and watch if it holds its shape. Give it about 3-4 minutes. If it disintegrates, add a minimal amount of extra flour and incorporate it well. Try again.
    • Tip: The exact amount of flour needed depends on the size of your egg.

    Finish the soup:

    • Simmer: Add the defrosted peas to the soup together with the dumplings. Let simmer for about 10 minutes or until the dumplings are puffed up and cooked through. Do not let the soup boil anymore while the dumplings are in it.
    • Shred chicken: In the meantime, remove the skin and the bones of the chicken and shred the meat into bite-sized pieces.
    • Finish soup: Chop the reserved carrots into cubes or slices. Add them to the soup and let the soup stand (heat off) for about 10 minutes more so that the chicken and the carrots can get hot again. Adjust the taste with salt and pepper, sprinkle the soup with some chopped parsley, and serve.

    Notes

    1. You can use bought good quality chicken stock to make the soup. In this case, poach two chicken breasts (about 450 g/ 1 lb) in the soup and cook the carrots, pepper, and cauliflower in the stock as well. Make the dumplings and finish the soup as indicated in the recipe.
    2. Chicken broth cooked for a short time is not as intensively flavored as chicken stock, which is cooked for about 4-5 hours. Add some chicken stock cubes to the broth to intensify the flavor.
    3. It is preferable to use a kitchen scale when measuring the ingredients for the dumplings.

    Nutrition

    Serving: 1/6 of the dish | Calories: 384kcal | Carbohydrates: 57g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 116mg | Sodium: 829mg | Fiber: 13g | Sugar: 14g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Katerina says

      December 06, 2017 at 11:45 am

      The best remedy for cold weather!

      Reply
    2. mjskitchen says

      January 16, 2020 at 1:55 am

      I've been thinking about a dumpling soup for quite a while now. Thanks for the inspiration. This looks wonderful!

      Reply
    3. Artemis says

      March 27, 2020 at 1:22 am

      Hey there! I'm inclined to believe the measurement on the potato dumplings are off. I made these to the letter (I doubled the flour and the initial test held up), yet they disintegrated into wet potato slop by the time we were ready to eat. I was lacking specifics on how the mixture is supposed to look, and how to add it to the soup. Are they shaped on flour like gnocchi? Or do you pack them with wet hands like Semmelknödel? I hope you can improve on this recipe, since it seems like a nice idea!

      Reply
      • Adina says

        March 27, 2020 at 9:22 am

        Hi Artemis. Sorry to hear about that. I will take process pictures as soon as possible, maybe that will help.

        Reply
      • Adina says

        April 09, 2020 at 10:32 am

        Hi again. I improved the recipe for the dumplings to make it a bit easier. And I added some process shots as well. I hope that making the dumplings will get easier this way.

        Reply
    4. Nancy says

      October 14, 2020 at 9:57 am

      I loved your recipe, i will try it today.

      Reply
    5. Tenille says

      February 16, 2023 at 4:05 pm

      5 stars
      I used a high quality stock instead of homemade and added every other ingredient as listed. I did use gnocchi instead of making the dumplings or using potato chunks and it turned out just wonderful. If you’re pressed for time I just want to put it out there that the short version is just as delicious and a little less stressful.

      Reply
      • Adina says

        February 16, 2023 at 5:08 pm

        Sounds good. Thank you for the feedback.

        Reply

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    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

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