Savory Chicken Dough Drop Soup
A comforting, nutritious bowl featuring chewy, handmade dough drops simmered in a savory tomato-infused chicken broth with tender shredded chicken and fresh greens.
Dough drop soup is a beloved home-style dish, cherished for its simplicity and the delightful, chewy texture of its rustic flour dumplings. By whisking water into flour until it reaches a thick, pourable consistency, you create small, irregular drops that perfectly absorb the flavors of a rich, tomato-based chicken broth. This nourishing soup is a perfect example of how humble pantry staples can be transformed into a warm and satisfying meal.
Ingredients
- 200 g all-purpose flour
- 150 ml water
- 2 large tomatoes, chopped
- 300 g cooked chicken breast, shredded
- 1 liter chicken broth
- 1 cup fresh leafy greens, chopped
- to taste salt
- to taste white pepper
Instructions
- 1Stir-fry the tomatoes
Place the chopped tomatoes into a preheated clay pot. Stir-fry them over medium heat until they soften, break down, and release their juices, forming a flavorful base for the soup.
Tip: Cook the tomatoes until they are fully soft to ensure the base of the soup is rich and flavorful. - 2Add chicken broth
Once the tomatoes have softened, pour the chicken broth into the clay pot. Bring the mixture to a gentle boil to meld the flavors together.
Tip: Use high-quality chicken broth for the best results. - 3Prepare the dough paste
In a glass measuring cup, slowly add water to the flour while stirring continuously with chopsticks. Continue mixing until the batter reaches a thick, yogurt-like consistency.
Tip: Consistency is key; aim for a thick, pourable paste, not a stiff dough. - 4Form dough drops
Slowly drizzle the dough paste from the measuring cup into the boiling soup. Use chopsticks to help guide the paste as it drops into the broth, forming small, chewy shapes.
Tip: Keep the soup at a steady boil as you add the drops so they cook through quickly. - 5Add greens and chicken
Finish the soup by adding the chopped fresh greens and shredded cooked chicken into the pot. Let everything simmer for a moment until the greens are just wilted and the chicken is heated through.
Tip: Add the greens last so they retain their bright color and fresh texture.
