Butter Balls Chicken Soup
Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the kind of soup your grandmother made when she really meant business.
A whole chicken simmers low and slow with celery leaves, bay leaf, and whole peppercorns until the broth turns rich and golden.
Then comes the twist: tiny butter balls. You cream butter with eggs and flour into a soft batter, then drop little spoonfuls directly into the simmering broth where they puff into tender, pillowy dumplings.
Every spoonful gives you shredded chicken, diced celery, fresh parsley, and those little butter-rich morsels bobbing in a broth that tastes like it took all day.
Kitchen Tips
- Use a whole chicken or bone-in pieces for the richest broth
- Drop butter balls in tiny amounts (¼ teaspoon) so they cook through evenly
- Don’t stir after adding the dumplings; just cover and let the steam do the work
- Strain the broth through a fine mesh sieve for a clearer, more refined soup
Ingredients
Directions
Cut chicken into portions, place in a saucepan with celery leaves, bay leaf, peppercorns, the one teaspoon salt and the water.
Bring to a boil, cover and simmer over low heat for about one hour, or until chicken is tender.
Strain, then return broth to saucepan. Cut chicken into small pieces, add to broth with celery and parsley, then simmer.
To make the butter balls, cream butter, add eggs and beat.
Gradually add flour and the ¼ teaspoon salt.
Beat hard until whole is like a very soft batter.
Drop by ¼ or ½ teaspoonfuls into broth, cover and let stand 5 minutes over low heat.
Comments
