Chicken And Cream Of Wheat Dumplings
A comforting soup featuring tender poached chicken in a savory broth with light, pillowy dumplings. The unique dumplings are made using a choux-style method with cream of wheat, giving them a soft and satisfying texture.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 511 kcal
Allergen information: may contain celery, eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
soup
- 500 gboneless, skinless chicken thigh
- 1 pcsyellow onion, chopped
- 2 pcscarrot, chopped
- 2 pcscelery, chopped
- 1,500 mlchicken broth
- 1 tspsalt, for the soup, to taste
- 0.5 tspblack pepper, freshly ground, for the soup, to taste
garnish
- 10 gfresh parsley, chopped(optional)
dumplings
- 240 mlwater
- 57 gunsalted butter, cubed
- 160 gcream of wheat, uncooked
- 8 gall-purpose flour
- 0.5 tspsalt
- 4 pcslarge egg, lightly beaten
Equipment
two teaspoons · wooden spoon · medium saucepan · whisk · cutting board · knife · large pot or dutch oven
The method
Step by step
- 1
In a large pot or Dutch oven, combine the chicken broth, chopped onion, carrots, celery, and chicken thighs.
About 5 min
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer.
About 10 min
- 3
Cover and simmer until the chicken is cooked through and tender, about 20-25 minutes.
About 25 min
- 4
Carefully remove the cooked chicken from the pot and set it on a plate or cutting board to cool.
About 2 min
- 5
While the chicken cools, begin making the dumpling dough. In a medium saucepan, combine the water and butter and bring to a rolling boil over medium heat.
About 5 min
- 6
In a small bowl, whisk together the cream of wheat, all-purpose flour, and salt for the dumplings.
About 1 min
Cook’s note: Whisking the dry ingredients together first prevents lumps.
- 7
Once the butter and water are boiling, add the dry mixture all at once and stir vigorously with a wooden spoon.
About 1 min
- 8
Continue to cook and stir constantly for 1-2 minutes, until the mixture forms a thick dough ball that pulls away from the sides of the pan.
About 2 min
- 9
Remove the saucepan from the heat and let the dough cool for 5-10 minutes, until it is just warm to the touch.
About 10 min
Cook’s note: Cooling the dough prevents the eggs from scrambling when you add them.
- 10
Add the beaten eggs to the dough in about four additions, beating vigorously after each one until fully incorporated and the dough is smooth and glossy.
About 5 min
Cook’s note: The dough may look separated at first, but keep beating and it will come together.
- 11
While the broth continues to simmer, use two forks or your fingers to shred the cooled chicken. Return the shredded chicken to the pot.
About 5 min
- 12
Using two teaspoons, drop small, teaspoon-sized portions of the dumpling dough into the simmering broth.
About 5 min
Cook’s note: Dip one spoon into the hot broth before scooping the dough to help it slide off easily.
- 13
Once all the dumplings are in the pot, cover and simmer gently for 10-15 minutes, until they are puffed up and cooked through.
About 15 min
Cook’s note: The dumplings will float to the surface when they are nearly done.
- 14
Taste the soup and season with salt and black pepper as needed.
About 1 min
- 15
Ladle the soup into bowls, ensuring each serving has chicken and several dumplings. Garnish with fresh parsley before serving.
About 1 min
Per serving
Nutrition
- Calories
- 510.8kcal
- Protein
- 44.1g
- Carbs
- 12g
- Fat
- 31.8g
- Fibre
- 2.4g
- Sugar
- 5.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through; avoid boiling to preserve the dumpling texture.