Chicken Soup with Farina Dumplings

Warming chicken soup with vegetables, fresh herbs are farina dumplings. Farina dumplings will hold their shape and not fall apart in a broth.  These dumplings are hearty and buttery delicious.

What is Farina?

• Farina flour is coarse and made from ground semolina wheat kernels. There are several brands sold in the USA from Bob’s Redmill, Honeyville, and Cream of Wheat.  I’m most familiar with the creamy porridge that I had for breakfast as a child served with a pat of butter, honey, and milk.  The perfect snow day breakfast served with buttery toast for dunking.  My favorite!
• Farina dumplings are firmer than the all-purpose flour variety and make the perfect addition to soups.  These dumplings won’t fall apart like dumplings made with white flour.
• The dumplings can even be made ahead.  Cook them in broth then store them in enough broth to keep them moist in a covered container in the refrigerator.  Drop them into the soup and heat right before serving.
• Farina dumplings originated in Eastern Europe, Austria, and Bavaria.  They are, also, known as Hungarian Dumplings.

Making Chicken Soup

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1. In a large pot drizzle about 1 tablespoon oil.  Add chopped celery, carrots, and onions. 
2. Sauté the carrots, celery, and onions until soft and the onions are translucent.
3. Add chicken stock.
4. Simmer over medium-low heat for about 30 minutes or until vegetables are tender. Salt and Pepper to taste. 

Making Perfect Farina Dumplings

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1. Combine milk and salt in a saucepan. Bring it to a simmer. Slowly sprinkle in Cream of Wheat or Farina.
2. Stirring constantly. Cook for 2-3 minutes. This mixture will become very thick.
3. Remove from heat and stir in butter until smooth.
4. Add beaten eggs until the mixture is smooth.
5. Stir in parsley.
6. The dumpling mixture will be smooth and thick.  Let batter rest for 15 minutes in the fridge.*

*Dumplings tend to dissolve if the batter is too soft. Let the batter rest in the refrigerator to help the semolina absorb some of the liquid and get firm.

Finishing the Soup

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1. Using two spoons shape the dumplings into tight oval shapes.  
2. Bring to soup to a bare simmer.*  Gently drop the dumplings into the soup. Cover and let them gently simmer for about 10 minutes.
3. Add chicken and gently stir to combine.  DO NOT OVER STIR or the chicken will turn into shreds in the soup, which isn’t that pretty.
4. Gently add fresh herbs.  

*If the broth is boiling too much, turn the heat down and don’t add the dumplings until the broth is barely simmering.  Let the dumplings simmer at a low temperature.

A Word About Chicken Stock

The delicious soup starts with great chicken stock.  Consider making homemade chicken stock.  The flavor of your chicken soup will be enhanced more than you can imagine.  Here is a link for my chicken stock. It’s is so delicious and will ramp up soups and sauces.  If you purchase boxed or canned chicken stock (which can save you time), be sure to check the list of ingredients.  I choose boxed chicken “stock” over chicken “broth”.  Look for natural ingredients with less sodium.  

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Chicken Soup with Farina Dumplings

Warming chicken soup with vegetables, fresh herbs are farina dumplings. Farina dumplings will hold their shape and not fall apart in a broth.  These dumplings are hearty and buttery delicious.

Course Dinner, lunch, Main Course

Cuisine American

Keyword chicken soup, Chicken with dumpling soups, farina dumplings, Hungarian dumplings

Servings 6

Calories 514 kcal

Author Janet Barton

Ingredients

Chicken Soup

• 1 tablespoon oil
• 2 carrots large, chopped
• 2 celery ribs chopped
• 1 onion chopped
• 4 quarts Chicken Stock
• 2 cups cooked chicken Rotisserie chicken works great.
• 1 tablespoon rosemary fresh, chopped
• 2 tablespoons parsley fresh, chopped
• 1 tablespoon thyme fresh, or 1 tsp dried
• Salt and Pepper to taste
• Dumplings

Farina Dumplings

• 1 1/2 cups milk
• 1/2 teaspoon salt
• 3/4 cup Farina Bob's Redmill or Cream of Wheat
• 2 tablespoons butter
• 2 eggs lightly beaten
• 1 tablespoon fresh parsley chopped

Instructions

Chicken Soup

1. In a large pot drizzle about 1 tablespoon oil and sauté the carrots, celery, and onions until soft and the onions are translucent. Add chicken stock and simmer over medium-low heat for about 30 minutes or until vegetables are tender. Salt and Pepper to taste. Add the dumplings from the recipe below. Drop dumplings with a tablespoon into simmering soup. Add chicken. Cover and gently simmer over low heat for 10-12 minutes or until dumplings are cooked. Add the rosemary, parsley, thyme, and chicken. Stir gently. Do not over stir or the chicken and dumplings will begin to fall apart.

Farina Dumplings

1. Combine milk and salt in a saucepan. Bring it to a simmer. Slowly sprinkle in Cream of Wheat or Farina, stirring constantly. Cook for 2-3 minutes. This mixture will become very thick. Remove from heat and stir in butter and eggs until the mixture is smooth. Stir in parsley.

2. Drop by tablespoons into simmering soup. Cover and simmer for 10 minutes.

Nutrition Facts

Chicken Soup with Farina Dumplings

Amount Per Serving (1 serving)

Calories 514 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g35%

Cholesterol 125mg42%

Sodium 1255mg52%

Potassium 1009mg29%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 15g17%

Protein 34g68%

Vitamin A 3964IU79%

Vitamin C 9mg11%

Calcium 277mg28%

Iron 10mg56%

* Percent Daily Values are based on a 2000 calorie diet.

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