Chicken Broth with Dumplings


2 quarts low-sodium chicken stock
Kosher or sea salt
Freshly ground black pepper
1 large egg
1/3 cup flour
1 teaspoon baking powder
Pinch salt
2 teaspoons finely chopped fresh parsley


In a large soup pot, bring chicken stock to a gentle simmer. Season to taste with salt and pepper.

In a small bowl, beat egg.

In a separate bowl, combine flour, baking powder, and salt. Add egg to dry ingredients, mixing until just blended. Fold in parsley.

Drop batter carefully by tablespoons into gently simmering broth. Cover and cook 20 minutes; don’t lift the lid until it’s done.


6 servings

Preparation Time

40 Minutes

Total Time

75 Minutes

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