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Tramontina LYON Chicken Dumpling Soup with Garden Fresh Vegetables

Tramontina LYON Chicken Dumpling Soup with Garden Fresh Vegetables


For the dumplings:
3/4 cup milk
3 tablespoons butter
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup club soda
For the chicken soup:
5 cups chicken stock
3 boneless, skinless chicken breasts
2 tablespoons butter
1 cup onions, chopped
1/2 cup diced carrots
2 zucchini, diced
1 sprig fresh thyme
1-1/2 cups heavy cream
  Salt and pepper to taste
2 tablespoons butter
8 ounces chopped mushrooms
  Fresh chopped parsley, optional

Cooking Instructions

This recipe is for the Tramontina LYON 4-quart Dutch Oven. Make the dough before preparing the soup so the dough has time to sit. Makes 4 to 6 servings

Prep Time: 20 minutes
Total Time: 60 minutes

1. In a small microwavable bowl, microwave milk and butter until butter is melted.

2. In a mixing bowl combine flour, baking powder and salt.

3. Stir in club soda and the milk-butter mixture until dough forms a ball. Be careful not to overwork the dough.

4. Cover and let stand at room temperature for 30 minutes.

Chicken Soup:
1. In a LYON 4-quart Dutch oven, melt the butter and sauté onions until tender.

2. Add carrots, zucchini, mushrooms and thyme and cook until tender.

3. Add 5 cups chicken stock and chicken. Raise the heat to high. As soon as it boils lower the heat and simmer on a low simmer for 20 minutes.

4. Using a large slotted spoon, lift chicken out of stock then let cool on a plate.

5. Shred chicken into bite-sized pieces and return to pan.

6. Slowly whisk cream into chicken stock. Season with salt and pepper.

7. Drop dumpling dough by teaspoonful into sauce, cover tightly and let simmer for 7 minutes.

8. Ladle soup into bowl, garnish with fresh chopped parsley. Serve immediately.

Equipment List

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