Description
A cozy, comforting Hutterite classic featuring tender egg dumplings simmered in savory chicken broth. Simple, satisfying, and full of heritage.
Ingredients
Scale
- 8 cups chicken broth (homemade or low-sodium store-bought)
- 1/2 cup butter, softened
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup cooked chicken, diced or shredded (optional)
- Fresh parsley (optional garnish)
- Black pepper, to taste
Instructions
- In a large stockpot, bring 8 cups of chicken broth to a gentle boil.
- In a bowl, beat softened butter and eggs until light and fluffy. Stir in flour, baking powder, and salt until you get a sticky dough.
- Use a spoon to scoop small mounds of dough into the simmering broth. Try to keep them uniform for even cooking.
- Reduce heat, cover loosely, and let dumplings simmer for 15–20 minutes. Don’t lift the lid too often, or they may deflate.
- Stir in pre-cooked chicken during the last few minutes to heat through.
- Ladle soup into bowls, top with parsley and pepper, and serve hot.
Notes
For extra flavor, add herbs like thyme or bay leaf to the broth while simmering (remove before serving). Make sure not to overmix the dough to keep dumplings tender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Hutterite
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 125mg