Chicken broth with parsley dumplings

Warm, hearty and perfect for a cool Winter's evening, this tasty broth is packed full of chunks of tender chicken and juicy vegetables. Serve this dish topped with these fragrant parsley spiced dumplings to soak up your soup and add even more flavour and texture to this dish.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Chicken broth
  • 2 large skinless chicken breast fillets
  • 6 cup (1.5l) chicken stock
  • 2 leeks, trimmed, thickly sliced
  • 2 carrots, peeled, thickly sliced
  • 2 celery stalks, thickly sliced
  • chopped parsley, to serve
Parsley dumplings
  • 1 cup (150g) self-raising flour, sifted
  • 2 tablespoon finely chopped parsley
  • 1 teaspoon finely grated lemon rind
  • 1/2 teaspoon salt
  • 1/3 cup (80ml) milk
  • 30 gram butter, melted


Chicken broth with parsley dumplings
  • 1
    Place chicken and stock in a large saucepan. Bring to boil. Reduce heat to low. Simmer, covered, 5 minutes.
  • 2
    Meanwhile, to make dumplings: combine flour, parsley, lemon rind and salt in a bowl. Make a well in centre. Stir in combined milk and butter, using a round-bladed knife to form a soft dough. Roll dough into 8 balls.
  • 3
    Add leek, carrot and celery to broth. Carefully lower dumplings into broth. Cover. Simmer gently, on low heat, 15 minutes, until tender.
  • 4
    Lift dumplings and chicken from stock. Thickly slice chicken.
  • 5
    Spoon chicken and vegetables into serving bowls and ladle over a little stock. Top with dumplings. Scatter with parsley. Season well with a grinding of pepper. Serve.


To ensure you end up with tender dumplings, it is very important to simmer the broth gently on a low heat. The temperature will rise when you cover the pot with a lid. If the heat is too high, the dumplings could break up, as they will expand a lot as they cook.