Chicken Broth with Broccoli
Submitted by wendyferri
Light chicken broth studded with tender broccoli florets, carrot slices, and fluffy cheese dumplings. This comforting soup delivers homemade warmth in under an hour.
YIELD
4 servingsPREP
40 minCOOK
10 minREADY
50 minDelicate dumplings float through this bright chicken broth loaded with vegetables.
The dumpling batter comes together with cream of wheat, egg, cottage cheese, and a hint of nutmeg for subtle richness.
Simmer them separately in salted water, then add to the broth along with broccoli, carrots, and sliced chicken breast.
A squeeze of lime juice at the end adds brightness.
Chef Tips
- Whip egg white separately: Folding in beaten egg white keeps dumplings light and fluffy
- Use two spoons: Wet spoons prevent sticking when shaping dumplings into the simmering water
- Don’t overcook vegetables: Add broccoli in the last 5 minutes so it stays bright green and crisp-tender
- Adjust consistency: Add more broth if you prefer a brothier soup, or let it simmer uncovered to concentrate flavors
Ingredients
Directions
Wash broccoli and cut into little roses. Clean and peel carrots.
Slice the chicken filets in small slices.
Heat the milk and the butter to a boil; add the cream of wheat while you stir and cook until it is a big dumpling.
Let it cool a little, then mix in the egg yolk, cheese, salt, pepper, nutmeg and parsley.
Whip the eggwhite until stiff and fold it under.
Heat saltwater in pot and with a teaspoon cut off little dumplings and let them simmer in the saltwater for 5 minutes.
Heat the broth; add broccoli, carrots and chicken meat and simmer 5 minutes.
Add the dumplings and the rest of the lime juice.
Comments
what do you do with the egg? mix it into the dumpling or into a different pan?
In the direction, it says: Let it cool a little, then mix in the egg yolk, cheese, salt, pepper, nutmeg and parsley. Whip the egg white until stiff and fold it under.