Name: Soft herb dumplings in rich chicken broth
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 small chicken or 4 thighs; 1 onion, 2 carrots, 2 celery sticks; 1 bay leaf, a few peppercorns; For dumplings: 1 1/2 cups self-raising flour (or plain + 2 tsp baking powder); 1/2 tsp salt; 3 tbsp cold butter, diced; 2 tbsp chopped soft herbs (parsley, chives, dill); 1/2–3/4 cup whole milk; Extra butter or olive oil to finish

These are not the heavy dumplings of winter stews. We make them with plenty of butter102 kcal and milk122 kcal so they stay soft and almost melt in the mouth, floating in a broth that has been built with care.

The broth is the real hero — onions, carrots, celery, a chicken209 kcal or two, time. The dumplings are a last-minute addition that turn it into something that feels like a complete meal in a bowl.

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Soft herb dumplings in rich chicken broth

Prep

15 min

Cook

25 min

Serves

Per serving

+550

Ingredients

1 small chicken or 4 thighs
1 onion, 2 carrots, 2 celery sticks
1 bay leaf, a few peppercorns
For dumplings: 1 1/2 cups self-raising flour28 kcal (or plain + 2 tsp baking powder)
1/2 tsp salt
3 tbsp cold butter, diced
2 tbsp chopped soft herbs (parsley, chives, dill)
1/2–3/4 cup whole milk149 kcal
Extra butter or olive oil119 kcal to finish

Method

Put the chicken and vegetables in a pot, cover with water, add aromatics and simmer 45–60 minutes until the meat is tender. Remove chicken, shred the meat, strain the broth and return it to a gentle simmer.
For the dumplings, rub the butter into the flour and salt, stir in the herbs, then add enough milk to make a soft, sticky dough. Do not overwork.
Drop spoonfuls of the dough into the simmering broth, cover and cook 12–15 minutes without lifting the lid until the dumplings are puffed and cooked through.
Return the shredded chicken to the pot, add a knob of butter and check seasoning. Serve in deep bowls.

The dumplings soak up the broth as they sit — the longer they rest, the softer and more generous the bowl becomes.

Make it your own

Make the broth a day ahead — the flavour deepens and the fat rises to the top for easy skimming or keeping.
A splash of cream or a spoon of cream cheese110 kcal stirred in at the end adds another layer of softness and calories.