Chicken Soup with Carrots, Potatoes, and Dumplings

Make a simple chicken soup with carrots and potatoes. While the soup simmers, make dumplings, drop spoonfuls of dumpling dough into soup and simmer a little longer. Serve with fresh parsley.

Serves: 8Hands-on: 25 minutesTotal: 55 minutesDifficulty: Medium

Serves: 8


  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, minced
  • 1 cup frozen diced carrots
  • 4 cups chicken broth
  • 4 medium potatoes, peeled and quartered
  • 1⁄4 cup water
  • 1⁄2 cup milk
  • 1⁄2 cup butter
  • 1 cup all-purpose flour
  • 1⁄4 tsp. salt
  • 2 large eggs
  • 1⁄4 cup chopped parsley


  • In large stock pot, heat olive oil over medium heat. Add onion, garlic, and carrot; cook and stir for 5 minutes. Add chicken broth, water, and potatoes, and bring to a boil. Reduce heat, partially cover pot, and simmer for 15 minutes.
  • Meanwhile, in medium saucepan, combine water, milk, and butter and bring to a full boil over high. Add flour and salt all at once. Cook and stir mixture forms a ball and cleans side of pan. Remove from heat and add eggs, one at a time, beating well after each addition.
  • Drop dumpling batter by spoonfuls into simmering soup. Cover and simmer for 15 minutes or until dumplings are puffed and cooked through.
  • Sprinkle with parsley just before serving.