Chicken and Rice Dumplings Soup

Chicken and Rice Dumplings SoupWhen served piping hot, this extremely delicious soup vanishes from the bowl in no time. Need I say that it's a wholesome meal in itself? A vegan version of this soup can be made by substituting chicken with zucchini or eggplant. Feel free to change the consistency of the broth as per your taste and preferences. If you're making it specifically for the kids, reduce the size of the rice dumplings. I've used small cubes of boneless chicken which can be replaced either with shredded chicken or with the larger chunks of the same. Boiled corn can also be added to this soup. Do not refrigerate this soup because the dumplings may get soggy if kept for a long time in that condition. Let's make this scrumptious soup.

Chicken and Rice Dumplings Soup
Chicken and Rice Dumplings Soup

Chicken and Rice Dumplings Soup

Savor this wholesome chicken and rice dumpling soup made with simmering and flavorful chicken broth and balanced with veggies making it a complete meal.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 6
Nutrition: (per serving)
Calories: 322 calories
Fat: 9 grams
Carbohydrates: 38 grams
Sodium: 433 milligrams
Protein: 23 grams
Sugar: 1 gram

  • 1-1/2 cup rice (boiled)
  • 1 cup self-rising flour
  • 1 tsp baking powder
  • 6 cups chicken broth
  • 1 cup cooked chicken (cubes or shredded)
  • 1 carrot (diced)
  • 1 stalk celery (chopped)
  • 1 large egg (whipped)
  • 1 small white onion (chopped)
  • 1 tbsp butter
  • 1/4 tsp garlic powder
  • few coriander sprigs (optional)
  • 1 tsp cornflour
  • freshly ground black pepper to taste
  • salt to taste


  1. Heat butter in a large cooking pot.
  2. Add carrot, celery, and white onion to the pot.
  3. Sauté all the veggies until tender.
  4. Add chicken broth, cooked chicken, and garlic powder to the pot.
  5. Bring down the flame to low-medium.
  6. While the soup comes to a bowl, combine boiled rice, self-rising flour, baking powder, whipped egg, and salt.
  7. Add enough water to make a crumbly dough base for the dumplings.
  8. As soon as the soup starts boiling, lower the flame.
  9. Mix cornflour with 3 to 4 tsp of water.
  10. Add it to the pot stirring gently for a minute or two.
  11. As soon as the soup starts thickening, season it with freshly ground black pepper and salt.
  12. Adjust the flame to let the soup simmer at a steady pace.
  13. Start adding large spoonful of crumbly dough base to the simmering soup.
  14. Simmer for about 8 minutes or until the dumplings get double in size.
  15. Garnish with coriander sprigs and serve hot.