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You are here: Home / Recipes / Soups / Chicken Soup with Farina Dumplings

Chicken Soup with Farina Dumplings

October 28, 2020 13 Comments

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Overhead shot of chicken broth soup with herbs, vegetables and 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

Chopped carrots, celery, and onions in a large pot1
Large measuring cup pouring chicken stock into pot3
Sauteed onions, carrots, and celery in large pot2
Simmering Vegetables in chicken broth4
  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

Pot of hot milk with farina pouring into the milk1
Butter stirring into cooked farina3
Cooked beaten farina in pot5
Wire whisk stirring farina2
Beaten eggs added to thick cooked farina4
Fresh parsley added to dumpling mixture6
  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

Spooning dumplings into simmering soup1
Cooked chicken added to dumplings and soup3
Pot of simmering dumplings in broth2
Fresh chopped herbs added to chicken dumpling soup4
  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.  

Overhead shot of chicken broth soup with herbs, vegetables and farina dumplings
4.28 from 18 votes
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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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Related

Filed Under: Entrées, Healthy, Soups Tagged With: Chicken dumpling soup, chicken soup, dumplings, farina dumplings, Hungarian dumplings

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Reader Interactions

Comments

  1. KimAWms says

    January 5, 2025 at 11:47 pm

    4 stars
    My mother makes it the same way as John, which I grew up with. I love it and brings lots of wonderful memories. I tried it according to these directions (just dumplings as I have perfected my soup to satisfy the masses). My family and I agree this way has a smoother, texture thus appealing to one’s who have a textural issue with the other RECIPe, as it tents to feel a little more grainy and lumpy

    Reply
    • Janet Barton says

      January 13, 2025 at 9:53 pm

      Thank you so much. I love how tender these dumplings are.

      Reply
  2. Sharon A Nelson says

    April 18, 2023 at 2:24 pm

    My Mother made the dumplings like John’s directions. Simply Perfect and delicious.

    Reply
    • Janet Barton says

      April 18, 2023 at 4:32 pm

      I love your comment. Grandmothers make the best comforting food. Thank you so much.

      Reply
      • Michele Worthington says

        June 16, 2023 at 4:45 pm

        please can these be frozen????? My Grammy used to make these all the time with Chicken Paprikash. My entire family is hungarian and I love making all my hand me down recipes, unfortunately I never asked this question and all have passed away. These were one of my favoritesas well as the paprikash!!! and kifles!!

        Reply
        • Janet Barton says

          June 27, 2023 at 1:59 am

          Hi Michele, I have never frozen these dumplings before, but I would think that they can easily be frozen. I would put them on a baking sheet with a sheet of parchment paper, then place the tray in the freezer. Once the dumplings are frozen they can be removed from the tray and put in a freezer bag. I would add them to the simmering soup frozen or thawed. I hope this has been helpful. Please let me know if you try freezing the dumplings. What a treasure you have with the Grammy’s recipes.

          Reply
  3. rebecca says

    March 10, 2022 at 3:41 pm

    5 stars
    Making this tonight. my grandmother and mom used to make this type of dumpling. i loved it.

    Reply
    • Janet Barton says

      March 10, 2022 at 8:08 pm

      I hope you love it! It’s one of my favorite winter warming soups. Please let me know if you like it.

      Reply
  4. John says

    February 5, 2022 at 3:49 pm

    Farina, butter,egg, salt and pepper. No milk! No precook in saucepan!
    Mix ingredients. Spoon in to broth.

    Reply
    • Janet Barton says

      February 20, 2022 at 2:34 am

      Bravo! This method saves time and another pot to clean.

      Reply
    • Tanya says

      September 5, 2024 at 10:26 pm

      How much of each do you put? My mom made it this way but she used oil in of butter

      Reply
      • Janet Barton says

        September 13, 2024 at 3:01 am

        I only use 2 tablespoons of butter. I’m sure 2 tablespoons of oil would work just as well.

        Reply
    • Donna l Alden says

      September 29, 2024 at 6:55 pm

      So no milk and heating before

      Reply
4.28 from 18 votes (16 ratings without comment)

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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