Chicken soup with bean dumplings is a classic embodiment of German home cooking, where heartiness and simplicity are highly valued. In Germany, these dumplings are called 'Knödel', and they are a vital part of the culinary tradition, turning an ordinary broth into a complete, nourishing meal. The soup turns out incredibly flavorful: the clear, golden broth soaks into the large dumplings, making them surprisingly tender and fluffy. The aroma of sautéed onions and aromatic roots instantly gathers the whole family around the table. A bowl of this soup easily satisfies a hungry adult, while all the ingredients remain accessible and budget-friendly. Try making this cozy dish to bring the warm atmosphere of old Europe into your kitchen!
A fragrant chicken soup with hearty, tender bean dumplings makes the perfect dish for a cozy family dinner.
Ingredients for the Dumplings
- 100 g (3.5 oz) cooked white beans
- 3 slices stale white bread
- 1 egg
- 1 onion
- 150 ml (5 fl oz) milk
- 4 tbsp semolina (farina)
- 30 ml (1 fl oz) heavy cream
- salt and black pepper
Ingredients for the Soup
- 1 1/2 L (about 6 cups) chicken broth
- 2 potatoes
- 200 g (7 oz) cooked or canned white beans
- salt to taste
- fresh parsley for garnish
How to Make Chicken Soup with Bean Dumplings
Make the dumplings. Pour the milk into a saucepan and stir in the semolina (farina). Heat over low heat, stirring constantly, until it comes to a boil. Simmer this thick semolina porridge for 3-4 minutes.
Cook the semolina porridge until thick, stirring constantly to ensure a smooth, lump-free texture.
Sauté the finely chopped onion in vegetable oil until translucent, then season with salt and pepper. Fold the sautéed onion into the semolina porridge.
Sautéed onions give the dumplings a wonderful aroma and moisture.
Add the cooked or canned white beans. For this recipe, you need soft, well-cooked beans that are easy to mash.
Choose well-cooked or soft canned beans so they are easy to mash.
Pulse the stale white bread in a blender to form fine crumbs. Add the breadcrumbs to the other ingredients and pour in the heavy cream. Mash the beans and crumbs together using a potato masher. Don’t puree the beans completely; just lightly mash them for a better texture.
Mash the beans just enough to leave small chunks rather than a smooth puree—this gives the dumplings more texture.
Crack in a large egg, and season with salt and black pepper to taste.
The egg acts as a binder, helping the dumplings hold their shape while boiling in the broth.
Mix all the ingredients well. If the dough feels too loose, you can add some dry breadcrumbs or a tablespoon of all-purpose flour. Let the finished dough rest at room temperature while the soup cooks; it will thicken up a bit more.
Let the dough rest for a bit so the semolina swells, making the mixture firmer and easier to shape.
Make the chicken broth. Place an onion, a few parsley roots, a chili pepper, 4 bay leaves, and a teaspoon of black peppercorns into a pot. Pour in 1 1/2 liters (about 6 cups) of hot water, season with salt, and add 1/2 of a small chicken or chicken parts suitable for broth (wings, drumsticks, or a soup carcass). Bring to a boil, skim off any foam, and simmer gently over low heat for 1 hour. Strain the finished broth.
The secret to a delicious soup lies in a high-quality broth, simmered slowly with aromatic roots and spices.
Prepare the soup. Place the finely diced potatoes and the remaining cooked beans into a pot.
The combination of potatoes and whole beans makes the soup thick and highly nutritious.
Pour in the hot strained broth, bring to a boil, and simmer for 10-15 minutes until the potatoes are tender.
Pour hot broth over the vegetables to speed up the cooking process and ensure even cooking.
After the soup has been simmering for 5 minutes, you can start adding the dumplings. Wet your hands with water or lightly oil them, shape the dough into large dumplings, and carefully drop them into the boiling soup. As soon as the soup returns to a boil, reduce the heat to an absolute minimum—vigorous boiling will cause the dumplings to fall apart. Cook the dumplings for about 7 minutes, or slightly longer depending on their size.
Simmer the dumplings over the lowest heat. They should puff up and cook through completely.
Ladle the chicken soup with bean dumplings into bowls, sprinkle with finely chopped parsley, and finish with a crack of black pepper.
The final touch is a sprinkle of fresh parsley and a dash of black pepper for extra heat and aroma.
To make your chicken soup with bean dumplings look even more appetizing, serve it in deep ceramic bowls, generously sprinkled with fresh parsley or dill. A slice of toasted rye bread or a dollop of thick smetana (sour cream) makes a fantastic addition, highlighting the mild flavor of the bean dumplings. For a more piquant aroma, you can add a little minced garlic or a pinch of smoked paprika to the bowl.
If you have leftover soup the next day, remember that the dumplings tend to absorb the broth. When reheating, they might become even larger and softer, so try to warm the soup gently over low heat, avoiding a rolling boil to keep those delicate spheres intact. Chicken soup with bean dumplings stores beautifully in the refrigerator for up to two days, becoming only richer and more fragrant over time.
0 comments