Ingredients:

  • 4 tbsp (56 g) unsalted butter
  • 1 medium (110 g) yellow onion, diced
  • 2 medium (120 g) carrots, sliced into rounds
  • 2 stalks (60 g) celery, sliced
  • 3 cups (680 g) gold potatoes, peeled and cubed
  • 1 lb (450 g) boneless skinless chicken breast, diced into ½ inch pieces
  • 8 cups (1.9 L) chicken broth
  • 1 tsp (5 g) salt
  • ½ tsp (2 g) black pepper
  • 2 cups (250 g) all-purpose flour
  • ¾ cup (180 ml) whole milk
  • 1 large (50 g) egg, beaten
  • 1 tbsp (3 g) dried dill weed
  • 1 tbsp (3 g) dried parsley
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) black pepper
  • 1 cup (240 ml) heavy cream
  • 2 tbsp (8 g) fresh parsley, chopped

Instructions:

  1. Melt the butter in a 6-quart Dutch oven or large heavy-bottomed pot over medium heat. Add the diced onion, carrots and celery. Sauté 5–7 minutes until the onions are translucent and the vegetables are fragrant.
  2. Stir in the diced chicken breast and cook until no longer pink on the outside and the internal temperature reaches 165°F (74°C).
  3. Pour in the chicken broth and stir in 1 tsp salt and ½ tsp black pepper. Bring to a gentle boil, then reduce heat to low. Add the cubed potatoes. Cover and simmer 15 minutes, or until the potatoes are tender when pierced with a fork.
  4. While the soup simmers, combine the flour, milk, beaten egg, dried dill, dried parsley, ½ tsp salt and ¼ tsp black pepper in a mixing bowl. Stir until a stiff dough forms. Do not overmix, or the dumplings will become tough.
  5. Using your hands or a spoon, drop small, irregular pieces of dough (about ½ inch to 1 inch) directly into the simmering soup. Simmer 5 minutes, until the dumplings float to the surface.
  6. Stir in the heavy cream and heat through for 2 minutes without boiling.
  7. Ladle into bowls and sprinkle with the chopped fresh parsley.