Growing Chefs! Ontario Hens Soup with Double Dumplings

Hens Soup with Double Dumplings

In Danish food, there is nothing wasted, and often dishes are specifically made to use up leftovers. This soup has no chicken in it, but we use a whole chicken to make the broth as traditionally this soup would be made using leftover chicken.
Serves 4 to 6
1 1/2 kilograms whole chicken1 celery stick, thinly sliced2 leeks, halved lengthwise, thinly sliced3 carrots, peeled and cut into 1 cm cubes1 parsnip, peeled and cut into 1 cm cubes1 teaspoon black pepper1 clove garlic, finely minced2 tablespoons Italian parsley, finely chopped2 tablespoons chives, finely chopped2 teaspoons thyme, finely chopped1 bay leaf Salt to taste


100 grams butter300 grams all purpose flour1 tablespoon salt3 eggs


300 grams ground pork2 slices white bread, torn into small pieces2 tablespoons milk1 egg50 grams butter1 teaspoon salt1/2 teaspoon grated nutmeg

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Thinly slice the celery. Cut the leek in half lengthwise and thinly slice. Peel and dice both carrots and parsnip into 1 centimetre cubes.

Remove papery skin from garlic and finely mince the garlic using either a rasp or a chef’s knife.

Remove the leaves from the parsley, and discard stems. Finely chop the parsley. Remove the leaves from the stem of the thyme and also chop the thyme. Finely chop the chives.

Measure out the black pepper and gather the bay leaf and chicken. Put all of these ingredients into a large pot with 4 litres of cold water, and bring to a slow simmer. Let it simmer over medium low heat for 1 hour, until chicken is cooked through. Continually skim any impurities off the surface of the soup while it is simmering.

To prepare the dough dumplings, measure out butter, flour, salt, eggs, and one cup of water.

To prepare the meat dumplings measure out pork, milk, bread, egg, butter, salt, and nutmeg.

Get Cooking!

In a small pot, bring 1 cup water to a boil. Add the butter for the dough dumplings, and stir until melted. Transfer to a bowl, and stir in the flour and salt until smooth. Beat in the eggs one at a time until well combined. Let this batter rest for about 20 minutes.

Combine all of the meatball ingredients into the bowl of a food processor and pulse until combined. Shape the meatballs into small balls, about 2 centimeters in diameter.

Remove the whole chicken from the soup and save for another use.

To cook the meatballs and dumplings, add them into the soup and cook for 1015 minutes until meatballs are cooked through, and dough dumplings are floating at the surface. Season with salt to taste and serve.