Chicken Soup with Mushroom & Cheese Dumplings in a white bowl
Chicken Soup with Mushroom & Cheese Dumplings

I first tried Tyrolean dumplings, called Canederli, in the Italian Alps. Traditionally, they are made with a local cured meat which is similar to prosciutto, called speck, but I’ve substituted mushrooms as speck can be difficult to find stateside. Made from a base of day-old bread and eggs, they are flavorful and moist dumplings that you will adore.

Chicken Soup with Mushroom & Cheese Dumplings

Chicken Soup with Mushroom & Cheese Dumplings in a white bowl
Prep Time 30 minutes
Cook Time 10 minutes
I first tried Tyrolean dumplings, called Canederli, in the Italian Alps. Traditionally, they are made with a local cured meat which is similar to prosciutto, called speck, but I’ve substituted mushrooms as speck can be difficult to find stateside. Made from a base of day-old bread and eggs, they are flavorful and moist dumplings that you will adore.
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Course Main Course
Servings 4

Ingredients
 

For the dumplings:

  • 8 ounces day-old bread, crusts removed
  • 1 cup milk
  • 4 large eggs
  • ¼ cup chopped Italian parsley
  • 1 tablespoon butter
  • 1 small onion, chopped finely
  • 1 ounce dried mushrooms, such as porcini, chanterelle or a wild mushroom mix
  • ½ cup grated Emmental cheese, use a heaping cup
  • ½ cup grated Parmigiano Reggiano, plus extra for garnishing the soup
  • 1 ½ teaspoons kosher salt, such as Morton’s
  • ½ teaspoon ground white pepper
  • ½ cup all-purpose flour

For the soup:

  • 5 cups chicken broth
  • 2 medium carrots, very thinly sliced
  • 1 ½ cups shredded cooked chicken

Instructions
 

  • Place the bread in a medium bowl and add the milk. Soak the bread for a few minutes until it is soft. If it doesn’t soak up all of the milk, discard the extra milk.
  • Place the dried mushrooms in a bowl and pour 1 cup boiling water over them. Allow them to soften while you prepare the other ingredients.
  • Melt the butter in a medium skillet, add the onion and ½ teaspoon salt and cook until softened. Remove the mushrooms from their liquid (save the liquid) and if they are large, chop them finely. Add them to the onions, cook for another few minutes and then turn off the heat while you assemble the dumplings.
  • To the bowl with the bread, add the eggs and mix well to break up any large bread pieces, scrambling the eggs in the process. Add the parsley, onion and mushroom mixture, both cheeses, and the remaining 1 teaspoon salt and white pepper. Mix thoroughly, then stir in the flour. If it is very sticky add a little more flour until you are able to form dumplings.
  • Bring a pot of water to a boil. Meanwhile, warm the chicken broth along with the reserved mushroom soaking liquid in a separate pot and add the carrots. Cook the carrots until they are soft, then add the shredded chicken and keep warm white you make the dumplings.
  • Form the dumplings. Dust a baking sheet with plenty of flour, then form golf ball size dumplings and place them in the flour, rolling them to coat. (You can prepare these ahead of time and refrigerate them until ready to cook). Drop them into the boiling water and adjust the heat so it is at a simmer, not an aggressive boil. Cook them for 4-5 minutes, then use a slotted spoon to scoop them into individual soup bowls.
  • To serve, taste the broth and add salt if needed. Ladle the broth, chicken and carrots into the bowls with the dumplings and top with a spoonful or two of parmigiano.
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