Chicken Soup Dumplings: Halal Chicken and Broth Parcels
These chicken soup dumplings are bite-sized parcels of dough cooked in a savoury broth. Rooted in Asian cuisine, this dish combines shredded cooked halal chicken breast with a medley of diced onion, celery, and carrots. The result is a savoury, comforting meal where the lean protein and fresh vegetables create a balanced flavour profile.
You must maintain a very low simmer once the batter is added to the pot. High heat will cause the dumplings to collapse or burst. Keep the lid tightly closed for 15 minutes to trap the steam, as lifting it leads to steam loss and unwanted bubbling. Use low-sodium chicken broth to ensure the concentrated flavours do not become over-salted as the liquid reduces.
Chicken Soup Dumplings: Halal Chicken and Broth Parcels
Recipe cardIngredients
Watch how it's made
Instructions
-
Prepare the roux
Melt the cold butter in a large stockpot over medium heat. Stir in the flour and cook for 2 minutes until it reaches a light golden colour. This creates a thickener that ensures your soup does not separate.
-
Simmer the broth
Whisk in the chicken broth one cup at a time to prevent lumps from forming. Bring the liquid to a gentle boil, then simmer on low for 10 minutes. This allows the base flavours to meld together.
-
Cook the vegetables
Add the diced onion, celery, carrots, garlic, thyme, and poultry seasoning. Simmer for 5 minutes until the vegetables are tender. This builds the aromatic foundation of the dish.
-
Finish the soup
Stir in the shredded chicken and optional peas. Season with salt to taste and maintain a very low simmer. Keeping the heat low prevents the broth from reducing too quickly before the dumplings are added.
-
Mix the batter
Combine the milk, flour, baking powder, sugar, and salt until just mixed. Fold in the cold butter and a small amount of the roux. This specific combination ensures the dumplings achieve a proper rise and tender crumb.
-
Steam the dumplings
Drop rounded tablespoons of batter onto the simmering soup. Cover the pot tightly and steam on the lowest heat for 15 minutes. Do not lift the lid, as losing the steam will cause the dumplings to fail to rise.
Maintain a very low simmer once the dumplings are added. High heat will cause the dough to collapse or burst, ruining the texture. If a dumpling sinks, use a slotted spoon to lift it to the surface for one minute to ensure it cooks through.
What to serve with it
Pair these parcels with steamed bok choy or a crisp cucumber salad to provide a refreshing contrast. For a bright finish, add a drizzle of sesame oil and fresh lime juice. You may also provide a small bowl of soy sauce or a ginger-lime dipping sauce for extra depth.
Storing and reheating
Keep leftovers in a sealed container in the fridge for up to 3 days or freeze for 2 months. Reheat gently on the stovetop. Do not leave hot soup at room temperature for more than 2 hours to prevent bacterial growth and ensure the dish remains safe.
Nutrition per serving
- Calories
- 310
- Protein
- 18.5 g
- Carbs
- 24.0 g
- Fat
- 14.2 g
- Fiber
- 3.1 g
- Sugar
- 4.5 g
Estimated, and offered as a guide rather than a medical figure.
Made it? Rate it.
Questions people ask
What are dumplings made of in chicken soup?
These dumplings use a batter of flour, baking powder, sugar, salt, milk, and cold butter. The baking powder and cold butter create a lift, while the flour provides the structure needed to hold the shape during the 15 minute steaming process.
What is the secret to perfect soup dumplings?
Maintain a low simmer and keep the lid tightly sealed. You must not lift the lid or stir the pot during the final 15 minutes because steam loss prevents the batter from puffing up and may cause the dumplings to collapse.
What is the difference between soup dumplings and regular dumplings?
These are drop dumplings made from a leavened batter that steams atop a broth. Unlike traditional filled dumplings, which are wrapped in dough and boiled or steamed separately, these cook directly in the liquid to absorb the savoury chicken flavours.