Canned Chicken Soup with Breadcrumbs Dumplings

5 from 3 votes
Prep Time 15 mins
Cook Time 50 mins
Rest Time 15 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 12 people
Calories 52 kcal


chicken soup

  • 2 L Water
  • 800 g Chicken parts
  • 1 half Fresh celery
  • 6 Carrots
  • 1 whole Onion
  • 8 Peppercorns
  • 8 Salt
  • 1 tbsp Vegeta spice
  • 2 tbsp Finely chopped parsley


  • 2 tbsp Oil
  • 3 tbsp Flour

bread dumplings

  • 3 old Rolls
  • 1 whole Egg
  • 2 tbsp Liquid butter
  • 2 tbsp Salt
  • 2 tbsp Freshly grated nutmeg
  • 1 tbsp Finely chopped parsley
  • 1 handful Breadcrumbs


Cooking chicken soup

  • bring cold water with the chicken parts (wings, neck, and everything that has to go ...) carrots, celery, halved onions, vegeta, salt and peppercorns to a boil in a large saucepan - about 30 to 40 minutes Simmer very gently until the meat comes off the bone very easily
  • then pour the soup through a sieve - let the chicken parts and vegetables cool down a bit - dispose of the onion - then loosen the meat of the cooled chicken parts from the bones and cut into small pieces (remove all skin parts !!!) - also the vegetables in Cut bite-sized pieces

Preserve for the chicken soup

  • Put the oil in a saucepan - add the flour and slowly sweat it while stirring constantly (the preserve should only get a little color) - then keep adding some chicken soup and stirring until all the lumps have dissolved - then the rest of the soup and the finely chopped Add the chicken, vegetables and parsley and bring the soup to the boil again

bread dumplings

  • Soak the old rolls in water - when they are soaked, take them out and squeeze out the excess water well in your hands - cut the softened rolls into small pieces in a bowl and add the bubbled egg, the liquid butter, parsley, salt and nutmeg mix - stir everything well and mash with a fork until a smooth mixture is formed
  • Now add enough crumbs until a mixture is formed with which you can form small, compact dumplings - then place these dumplings in the boiling soup - leave to stand for a few minutes


Serving: 100gCalories: 52kcalCarbohydrates: 3.1gProtein: 0.6gFat: 4.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Poisonous Cupcakes

Oven Cuts