Dumpling Soup
A Simple, Comforting Soup That Will Warm Your Belly
A simple Dumpling Soup to warm your belly and your soul. This soup is very simple to make: it uses carrots, onions, and some celery plus chicken broth and fresh parsley.
I make this soup when I feel like I am “catching a chill”. You know that feeling where you are not exactly sick, but you can feel something coming on?
It cooks up very quickly and easily. I keep the frozen Rhodes Bread Rolls on hand to make this soup when I have a taste for it.
Other Simple Ingredients
This really is not a recipe per se, but a method of making a quick soup. You will see on the recipe card that I use two specific ingredients to make this Dumpling Soup.
Once you make this soup, you will be sure to keep these things on hand for when you crave it which will be quite often after you make it once.
Frozen Dinner Rolls
I keep these dinner rolls on hand to make this soup. You can also use these to make my pull apart rolls.
This is also the brand of bread I use to make my Czech Inspired Bread Dumplings. These are the dumplings I use to make the World’s Best Thanksgiving Stuffing.
This is not a sponsored post, you can of course use any frozen white bread dough you choose. I find this brand in the frozen food section of any store that sells groceries.
Bouillon To Keep On Hand
I keep this Better Than Bouillon on hand to make lots of recipes. It comes in many varieties.
I use the lobster one to make my Poor Man’s Lobster Pasta. I like that they also come in low sodium versions.
This brand in particular, gives that all day cooked taste without having to cook all day long. This is why I like to use it for this soup.
You can also use any brand you prefer. Just sharing my “non sponsored” pantry items.
The Perfect Soup and Sandwich Combo
This soup makes a great dinner for soup and sandwich night. I definitely recommend serving these with my Ham and Cheese Biscuit Puffs pictured above.
This is the kind of meal I loved as a child. It also makes it very easy on the person at home who is responsible for doing the cooking.
Dumpling Soup Recipe
Dill and black pepper complete this delicious and easy soup made with grated bread dumplings.
Ingredients
- 1 cup of finely diced carrots
- 1 small, finely diced yellow onion
- 1 cup of finely diced celery with the leaves
- 8 cups of water
- 2 heaping tablespoons of Roasted Chicken Better Than Bouillon *pictured in post
- 2 to 3 frozen Rhodes Dinner Rolls *pictured in post
- 3 tablespoons of fresh parsley, finely minced
- 1 teaspoon of black pepper
- 1 teaspoon of dried dill
- 2 tablespoons of butter or your favorite cooking oil
- *seasoning and bouillon measurements are a suggestion and can be adjusted for personal taste
Instructions
- In a soup or sauce pan, add your butter, then add your onions, celery and carrots. Sauté for about fifteen minutes or until the vegetables are soft and golden brown.
- Add your dried dill, black pepper and chicken bouillon and sauté for about 5 minutes.
- Add your water and bring this to a slow simmer, you want to see it bubbling but not like hot lava. Simmer this way for 15 minutes. You can leave the veggies in, you can use an immersion blender to purée them into the broth, or you can strain them out and add the broth back to the pot.
- You can make the dumplings one of two ways. I use the dinner rolls frozen and carefully grate them on my box cheese grater on the thick grate side. I slowly add this to the simmering soup a handful at a time. Stir while they simmer and cook. You can add as much or as little of these as you like. If you do not have a box grater you can thaw the rolls until they are soft enough to cut and cut them into very small bite sized pieces. Add them to the simmering soup, stir, and cook until they are floating.
- Turn off heat, taste, adjust salt if needed, add more black pepper if needed, and serve with fresh parsley on top.