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A bowl of Ukrainian chicken dumpling soup with shredded chicken, dill, scallions, and carrots and a spoon on the side
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5 from 1 vote

Ukrainian Chicken Dumpling Soup ~ Galushki

Even though there is no scientific proof that chicken soup actually helps you get better, the love that comes with it definitely has a positive impact. The dumplings are simple, and it's all a little stark, but the flavor is so pure. Give this one a go, especially when your loved one is ill, or when it's cold and drizzly outside.
Prep Time45 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Appetizers
Cuisine: Ukrainian
Servings: 6 servings
Calories: 240

Ingredients

For the stock

  • One (4- to 5-pound) chicken, preferably a boiling chicken, cut into 8 pieces
  • 2 1/2 quarts cold water
  • 1 bay leaf
  • 1 onion, peeled but kept whole
  • Sea salt flakes and freshly ground black pepper

For the dumplings

  • 1 large egg
  • 1/4 cup cold water
  • 1/2 teaspoon fine sea salt
  • 3/4 cup all-purpose flour
  • 1 carrot, peeled and thinly sliced

For serving

  • 1 scallion, thinly sliced
  • 2 tablespoons chopped fresh dill
  • Crusty sourdough bread
US - Metric

Instructions

Make the stock

  • Place the chicken pieces in a large saucepan and cover with the water. Add the bay leaf and onion, season well with salt and pepper, and bring to a boil over high heat.
  • Reduce the heat to very low, skim off the scum, and leave to simmer until cooked through to an internal temperature of 165°F (74°C), 1 to 1 1/2 hours.
  • Remove the chicken from the broth, reserving the broth in the saucepan. Discard the onion and bay leaf. When the chicken is cool enough to handle, pull the meat from the carcass and shred or chop it.

Make the dumplings

  • In a medium bowl, use a fork to beat the egg lightly, then add the water and salt and gradually sift in the flour. Work into a paste.
  • Bring the chicken stock to a simmer, then add the carrot and shredded chicken to the stock. Drop in teaspoonfuls of the dumpling paste and simmer until the dumplings float and the carrot is just tender, about 5 minutes. Taste and adjust seasoning, if needed.

Serve

  • Serve with the scallion, dill, and a big hunk of crusty sourdough bread for dipping.

Nutrition

Serving: 1portion | Calories: 240kcal | Carbohydrates: 16g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 285mg | Fiber: 1g | Sugar: 2g