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Chunky Chicken & Vegetable Dumpling Broth

5.0/5 rating 1 vote
  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 20 mins
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Chunky Chicken & Vegetable Dumpling Broth

A nice easy soup, that will freeze easily and can be made well in advance.


  • 4 tbsp extra virgin olive oil
  • 2 medium onions, peeled and finely chopped
  • 4 cloves garlic, peeled and chopped
  • 4 chicken thighs, chopped, no skin or bone
  • 2 sweet potatoes peeled and chopped roughly, but fairly small
  • 2 medium potatoes, peeled and chopped the same size as the sweet potatoes
  • 1 small carrot roughly chopped
  • 1 leek roughly chopped
  • 3 sticks celery, roughly chopped
  • 2 vegetable stock cubes
  • 2 litres cold water, roughly
  • Dumplings
  • 125g self raising flour
  • 60g suet
  • 1/2 egg white
  • pinch salt
  • dash water
  • 2 tbsp spicy horseradish sauce

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  • Heat the oil then add the onions, garlic and chicken thigh meat.
  • Cook for 5 minutes to take a little colour.
  • Next add the potatoes, veg, stock cubes and water, and bring to the boil.
  • Season well with salt and pepper, then turn down the heat and simmer for 35-40 minutes.
  • Bring a pan of water to the boil and add a little salt.
  • Mix the flour, suet, egg white, salt together, then add the horseradish, egg white and a little water and mix to a softish dough.
  • Roll into very small balls the size of a large marble.
  • Drop into the simmering salted water and cook for 20 minutes until cooked and puffed up.
  • Once the potatoes are cooked and very soft, mash VERY roughly, want to keep a very rough broth consistency with big chunks.
  • Add the cooked dumplings to the broth and add the chopped parsley, stir well, season and serve.