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Summer Chicken Soup with Chive Dumplings

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A fresh and hearty summer soup featuring tender chicken, seasonal vegetables, and flavorful chive dumplings.

Ingredients

Vegetables

  • 1 tbsp olive oil
  • 1 cup chopped onion (about 1 medium onion)
  • 1 cup chopped carrots (about 3 carrots)
  • ½ cup chopped celery (about 2 stalks)
  • 1 lb chicken breast (2 boneless skinless)
  • 1 bunch asparagus (trimmed and cut into 1" pieces)
  • 1 cup frozen peas
  • 6 cups chicken stock
  • 1½ cups flour
  • 3 large eggs
  • ½ cup milk
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp chopped chives (and chive blossoms if available)

Instructions 

  • Heat olive oil in a large pot, sauté onion and carrots until golden, then season with salt and pepper.
  • Season chicken, brown in the pot, then add chicken stock and simmer for 12 minutes. Remove chicken and set aside.
  • Add asparagus and peas, dice or shred chicken, and return to the soup. Make dumplings by mixing eggs, milk, flour, salt, baking soda, and chives.
  • Bring soup to a boil, form small dumplings with two teaspoons, drop into soup, cook for 3-5 minutes until floating and cooked through.
  • Finish with lemon juice and serve immediately.

Notes

Use fresh chives for best flavor and adjust seasoning as needed.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: chicken, dumplings, Vegetables