Bohemian Chicken Soup with Dumplings

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 15, 2012

Nutrition Information (per serving)

7 g
208 mg
9 g
1 g
1 g
34 mg
6 (¾-cup ea.)

2 cups chicken stock
1½ cups vegetable stock
1 skinless chicken breast, boned and defatted
Pinch red chili flakes (optional)
½ tsp Mrs. Dash
½ tsp minced garlic
½ tsp sea salt
Pinch freshly ground black pepper
1 small carrot, chopped
½ cup cauliflower florets
½ cup broccoli florets
½ cup sliced mushrooms
½ cup diced celery

½ cup all-purpose flour
2 Tbsp water
1 lg egg
1 Tbsp chopped parsley
1 Tbsp chopped scallions
1 Tbsp chopped chives

  1. Bring stocks to a boil in a large pan. Dice chicken and add to stock. Reduce heat to medium-low and simmer until chicken is cooked, about 10 minutes.
  2. Add pepper, Mrs. Dash, garlic, salt and pepper. Continue to cook for 5 minutes. Add vegetables and simmer until tender, about 15 to 20 minutes.
  3. Combine flour, water and egg in a small bowl. Mix until a very soft dough forms. Dough should be slightly thicker than pancake batter.
  4. Position a colander with large holes over a saucepan and press dough through holes into simmering soup. Cook at least 5 more minutes, stirring occasionally to break up dumplings. Add parsley, scallions and chives.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.