Bowl of Chicken Soup with Dumplings
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Chicken Soup with Dumplings


Estonia   -   Kana-Klimbisupp
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
***
2-3/4 hrs
Yes		 This soup is very popular in Estonia, with minor variations, particularly in vegetables. Today, potatoes or turnips are often used in place of the rutabaga.

1-1/4
6
7
5
1
------
3
1
3/4
1/4
9
1/4
1/4
------
2
1/3
------
2
#
c
oz
oz
c
---
T
lrg
c
t
oz
t
t
---
t
t
---
T
Chicken meat (1)
Broth, Chicken (2)  
Rutabaga (3)
Carrots
Peas, frozen
-- Batter
Butter
Egg
Milk or Stock
Caraway seed
Flour (4)
Sugar
Salt
----------
Salt
Pepper
-- Garnish
Parsley

This soup reheats well, but if making in advance, add the peas in the last minutes before serving or they lose their bright color.

Prep   -   (1-1/2 hrs - 30 min work (exclusive of making Chicken Stock))
  1. Simmer CHICKEN in Chicken Stock until tender, about 40 minutes. Let cool (in the stock if you have time). When cool, remove from stock and pull into shreds short enough to fit in a spoon.
  2. Peel RUTABAGA and CARROTS. Cut into dice about 1/4 inch on a side. Mix.
  3. Chop PARSLEY fine for Garnish (Dill is sometimes used).
Dumpling Batter   -   (20 min)
  1. In a smaller bowl, beat EGG well. Soften Butter and beat well into the Egg. Mix in Milk or Stock until smooth. You'll need to warm these items up if they came out of the fridge.
  2. Dry pan toast CARAWAY SEEDS until fragrant and darkening only a shade. Pour onto a plate and let cool, then grind in your spice grinder.
  3. In a large mixing bowl, mix Flour, ground Caraway, Sugar and Salt.
  4. Gradually stir Egg mix into the Flour mix until you have a uniform batter. Cover and set aside while making the soup.
Run   -   (45 min)
  1. Pour 6 c Chicken Stock into a 4 quart pot and bring to a boil. Stir in Rutabaga mix, bring back to a boil and simmer until carrots are tender (about 15 minutes).
  2. Stir in shredded Chicken, Salt and Pepper. Bring back to a simmer.
  3. Turn the heat up a bit. Using a regular teaspoon, scoop up spoons of Dumpling Batter and push them off into the Soup - however many you want. Bring the Soup back to a simmer. It is done a few minutes after the dumplings float to the surface.
  4. Just before serving, stir in Frozen Peas. Bring back to a simmer.
  5. Serve hot garnished with Parsley.
NOTES:

  1. Chicken:

      This weight is for raw skinless boneless chicken meat. After simmering it will be about 11 ounces. For details see our Chickens page.

  2. Chicken Stock:

      I make the Broth and cook the Chicken in a single pass. I buy a tray of Whole Thighs (about 4 pounds) a day or so in advance. After skinning and boneing the meat I place all bones, skin and fat in a pot for broth, with the Meat needed for this recipe on top. All the rest gets frozen. I bring to a boil, then simmer. After 15 minuts I pull the meat and let the broth simmer another 2 hours - then strain and defat with a gravy separator. For details see our page Soup Stock / Broth - General Method.

  3. Rutabaga:

      Many do not favor Rutabaga, which may be substituted with White Turnip or Potatoes (White Rose type).

  4. Flour:

      All Purpose flour will work fine.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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