Chicken & Stuffing Dumpling Soup

Ok y’all, this recipe is a whacky one, so stay with me.

I felt like some chicken and dumplings the other day but I wanted to make them *different*. I wasn’t quite sure how I wanted to make the soup unique until I spotted this recipe in a cookbook I picked up in Texas a few weeks ago.

The main ingredient had me baffled: stuffing dumplings. Dumplings made of stuffing.

What???

The longer I read the recipe, the more it made sense. Stuffing dumplings are held together with egg and flour, and act almost exactly like a regular dumpling would.

A lot of people on TikTok said this soup was basically Matzo ball soup, but with stuffing instead of matzo meal. That’s a pretty good comparison, actually.

This soup ended up being pretty darn good. Is it as good as regular chicken and dumplings? I don’t think so. But it’s a fun experiment and a great way to make something “different”.

Enjoy!

Chicken and Stuffing Dumpling Soup

Servings: 6-8
Time: 45 mins
Difficulty: Easy
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A savory chicken and dumpling soup made with stuffing.

Ingredients

1 lb. cooked, cubed chicken breast

1 TBS. olive oil

1 yellow onion, diced

8 oz. mushrooms, quartered

3 large carrots, diced

3 cloves garlic, minced

1 tsp. dried sage

1 tsp. dried thyme

2 tsp. poultry seasoning

Salt & pepper

4 cups chicken broth

2 cups water

2 eggs

1/2 cup flour

1 package poultry flavored stuffing mix, cooked according to package instructions

1/2 head of cabbage, shredded

11 oz. fresh green beans, ends trimmed and beans snapped in half

Directions

In a large pot, heat oil over medium-high heat. Add onion, carrots and mushrooms. Saute until browned and onions are translucent, about 5-6 minutes. Stir in garlic, sage, thyme and poultry seasoning. Let cook for another 2-3 minutes.
Pour chicken broth and water into pot. Bring to a boil and then reduce to a simmer. Simmer for 15-20 minutes.
In a small bowl, stir together eggs and flour until a thick paste forms. Stir that into cooked stuffing mixture and mix well. Using hands, roll stuffing mixture into 1″ balls (makes about 12-14 balls).
Stir cooked chicken, cabbage and green beans into soup pot. Season with salt and pepper. Continue simmering for another 10-12 minutes.
Drop stuffing balls gently into soup, one by one. Let mixture cook for another 10 minutes, stirring lightly. Serve.

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