Chicken soup with flour dumplings and meatballs
Soup

Chicken soup with flour dumplings and meatballs

The kind of food that feels like care. When the weather is heavy, or everyone needs something warm. Meatballs, flour dumplings, vegetables and a piece of bread – that is enough.

TraditionalEverydayWeekendDinnerSoupStandard
Shopping List
Rate:
1.0 (1)
65 min total
4 servings
Easy

Ingredients

servings

  • Soup

    • 500 g Chicken thighs or chicken breast (in pieces)
    • 1.5 l Water
    • 2 stk Vegetable stock cube
    • 3 stk Carrots
    • 1 stk Leek
    • 1 stk Parsnip or parsley root
    • 2 stk Celery stalks
    • 1 tsk Salt
    • 0.5 tsk Pepper

  • Meatballs

    • 250 g Ground pork
    • 0.5 tsk Salt
    • 0.3 tsk Pepper

  • Flour dumplings

    • 25 g Butter
    • 2 spsk Flour
    • 1 dl Milk
    • 1 stk Egg
    • 1 knsp Grated nutmeg

  • For serving

    • 1 spsk Parsley (fresh, chopped)

Equipment for this recipe

Instructions

  1. 1

    Cook the soup

    1. Bring water and vegetable stock to a boil in a large pot.
    2. Cut carrots, leek, celery and parsnip into small pieces and add them to the pot.
    3. Add the chicken and simmer gently for 20–25 minutes until the vegetables are tender and the chicken is cooked through.
    4. Pull the meat off the bones or into smaller pieces and return it to the soup before serving.
    25 min
    Medium heat
    PotKnifeCutting Board
  2. 2

    Mix the meatball mixture

    1. Stir the ground pork with a little salt and pepper.
    2. Shape small meatballs with a spoon or wet hands.
    5 min
    Bowl
  3. 3

    Make the dumpling dough

    1. Melt the butter in a small pot.
    2. Whisk in the flour and add the milk a little at a time until you have a thick dough.
    3. Take the pot off the heat and stir in egg and nutmeg. Let the dough rest 2 minutes.
    8 min
    Low heat
    Pot
  4. 4

    Poach the meatballs and dumplings

    1. Turn the heat down so the soup only simmers gently.
    2. Add the meatballs and poach 6–7 minutes until cooked through.
    3. Shape flour dumplings with two spoons and lower them gently into the soup. Poach 3–4 minutes.
    12 min
    Low heat
    Pot
  5. 5

    Taste and serve

    1. Taste the soup and adjust with salt and pepper.
    2. Serve steaming hot with parsley on top and bread on the side.
    2 min

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Details

Nutrition

Calories

390kcal

Protein

30g

Fat

18g

Carbs

25g

Serving Size

450g

Serving

Suggestions

  • • Serve at once.

Drink Pairings

  • • Alkoholfri: Water

Side Pairings

  • • Bread

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in a closed container in the refrigerator for up to 2 days. Freeze in portions if you like; thaw in the fridge and warm gently under a lid.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C

Tips

Preparation

  • • You can cook the soup the day before – it often tastes better after a night in the fridge.
  • • Use a good homemade chicken stock for more depth.

Cooking

  • • Keep the soup at a gentle simmer when the meatballs and dumplings poach – they stay tender without falling apart.

Serving

  • • Serve with a baguette and butter – a little lemon on the side if you like.
  • • Leftovers freeze well for later weekdays.

Variations

Flavor

  • With homemade chicken stock

Health

  • Lighter with lean ground meat

Method

  • Cooked on the stovetop

Toppings

  • Fresh parsley

Author

M

Michael

Nordmad – mad der samler, varmer og dufter af ro.

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Comments

Author

M

Michael

Nordmad – mad der samler, varmer og dufter af ro.

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