Chicken Soup with Farina Dumplings

A large pot of chicken and dumplings with a wooden spoon.

Chicken Soup with Farina Dumplings

Course Soup

Keyword Peas, Egg, Salt, Farina, All-Purpose Flour, Cream of Wheat, AP Flour, Dumplings, Chicken, Baking Powder, Chicken Broth, Broth, Milk, Onions, Soup, Chicken Soup, Onion, Butter, Carrots, Flour, Garlic, Garlic Cloves, Thyme, Carrot, Eggs, Bay Leaves, Parsley, Bay Leaf

Cooking Method Stovetop

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 521kcal

Author Recipe adapted from: I'm Addicted to Cooking

Equipment

Stovetop
Medium Bowl
Large Pot

Ingredients

Soup

2 Tablespoons Oil Vegetable oil
2 pounds Chicken Boneless, skinless, cubed
1 cup Onion Yellow, diced
1 cup Carrot Sliced
3 cloves Garlic Minced
1 teaspoon Salt
5 Tablespoons Butter Unsalted
6 Tablespoons Flour All-purpose
6 cups Broth Chicken
½ cup Milk Low-fat
½ teaspoon Thyme Dried
2 Bay Leaves
1½ cups Peas Frozen
4 Tablespoons Parsley Optional; fresh, minced

Dumplings

2 Eggs
2 teaspoons Butter
1 cup Farina
¼ teaspoon Baking Powder
Salt To taste
Ground Black Pepper To taste

Instructions

In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on both sides. Remove from the pot and set aside.
Add the carrots and onions and cook until just tender, about 3 minutes.
Add the garlic and stir for another minute, until fragrant.
Reduce the heat to medium-low and add butter and flour, stirring constantly for 3 minutes to prevent lumps from forming.
Add the chicken broth, milk, thyme, bay leaves, and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover and cook for 15 minutes.
Make the dumplings: In a medium bowl, combine the eggs, butter, farina, salt, pepper, and baking powder. Stir together until the mixture comes together into a single mass of dough.
Roll the dough into balls, about the size of 1 Tablespoon. They should be firm, but not too stiff.
Place the dough balls in the simmering soup (making sure they don't tough), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.
Serve and enjoy.

Notes

These farina dumplings go well with any chicken soup of your choice!

Nutrition