I think you must be Hungarian to have Chicken Soup with Liver Dumplings appeal to you, but I love it. I also happened to buy a whole duck recently and it included the duck livers. Of course, you could make these dumplings with chicken livers, if you buy a whole chicken and they still include the livers and giblets or you could make the dumplings with no livers at all. The dumplings are easy to make, and it switches up homemade chicken soup, yum!
Tip : To make dumplings without the chicken or duck livers, just omit the livers and add the bread crumbs until you get a dumpling consistency. Or, you can omitt the dumplings and just make a delicous homemade chicken soup.
Ingredients
Soup Base
- chicken wings or carcas from chicken
- 1 medium onion peeled and halved
- 1 large carrot peeled and sliced into 1" rounds
- 1 stalk celery cut into 1" slices including fronds
- 3-4 fresh parsley, leaves chopped fine
- 1 tsp black pepper corns
- 1 tbsp chicken bouillon granules or vegeta stock powder
- 5-6 cups water
Dumplings
- 3-4 whole chicken or duck livers veins removed
- 1/2 medium yellow onion finely chopped
- 1 whole egg
- 1 slice bread soaked in water and squeezed dry
- 3-4 sprigs fresh parsley finely chopped
- 4-5 tbsp dry bread crumbs
- kosher salt and freshly ground black pepper to taste
Instructions
Gather all ingredients before starting recipe
- Combine all soup base ingredients in a medium stock pot and stir to combine. Bring to a boil and reduce to a slow simmer, cook for about 25-30 minutes or until the meat falls off the bones and the vegetables are soft.
- Drain the soup through a fine sieve, keep the carrots and the chicken parts. Allow the chicken to cool, then remove the meat from the bones and add it to the strained broth with the reserved carrots. Discard the bones and skin.
Dumplings
- Add 3-4 whole chicken or duck livers, deviened, 1/2 medium yellow onion chopped, 1 whole egg, 1 slice bread, squeezed dry and crumbled and 3-4 sprigs fresh parsley to a food processor and pulse until all ingredients have been combined. Season with kosher salt and freshly ground black pepper to taste.
- Continue to process until you have a fine puré. Transfer the mixture to a small bowl.
- Add 4-5 tbsp dry bread crumbs, one tablespoon at a time, until you have a thick consistency, like oatmeal.
- Heat soup to a fast simmer, and using a teaspoon, portion spoonfuls of dumpling and drop into the simmering soup. Dip the spoon in the broth after each dumplings has been dropped. This will help the dumpling to slide off the spoon.
- The dumplings will be done when they float to the top.
