Green soup with chicken dumplings (Photo: Miriam Kresh/Unpacked)

It’s soup weather, no doubt about it. Even if Israeli skies are blue, it’s cold out there. And what I want to eat when it’s cold out is soup. A flexible recipe, please, a soup that accepts lots of variations but always tastes good. And, while I’m at it, one with chicken and plenty of green herbs and vegetables.

Oh, I know. This soup.

Green soup with chicken dumplings

PrintPrep20 minutes Cook Time1 hour 50 minutes


For the stock

  • 1 lb chicken wings, or ½ fresh chicken
  • 1 onion, chopped
  • 1 celeriac or parsley root, or 2 carrots, peeled and chopped
  • 3 celery stalks with their leaves, chopped
  • 6 cups water
  • 2 tbsp oil
  • ½ cup mixed chopped dill, coriander leaves and parsley
  • 1 cup of the following: frozen or dried (soaked, and rinsed) fava or navy beans, string beans, fresh or frozen peas
  • 1 large potato, chopped into large chunks
  • 1 leek, trimmed of its green top
  • Salt and pepper

For the dumplings

  • ½ cup ground chicken
  • ½ cup matzah meal
  • 1 egg, beaten
  • 1 tbsp oil
  • 1 clove garlic, crushed
  • A small handful of fresh coriander leaves, chopped fine
  • 1 tsp salt
  • tsp ground black pepper
  • ¼ cup stock


  • In a large pan, brown the chicken in the oil, together with the onions and celeriac (or substitute root vegetable). Add the celery stalks and leaves. Cook about 10 minutes, stirring to brown all sides of the chicken.
  • Add the water and chopped green herbs. Bring to a boil, then lower heat to low. Simmer, covered, for 1 hour. Allow to cool slightly; strain broth into a clean pot. Keep cooked meat from the chicken for some other use.
  • Add string beans, potato and leek to the soup, with salt to taste. Bring to a boil again and lower heat to medium. Cook 30 minutes, adding peas after 25 minutes.
  • In the meantime, prepare dumplings. Mix all of the dumpling ingredients well and refrigerate, covered, for 1/2 hour. The soup and the dumplings will be ready at about the same time.
  • Wet your hands and lightly form balls the size of large eggs. Cook dumplings in the soup, covered, for 20 minutes. The dumplings will rise to the top. Taste for seasoning and add salt or pepper to taste.

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