Chicken Soup with Cheesy Dill Dumplings and Sweet Green Peas

Print recipe below

One bowl of this golden chicken broth filled with fluffy cheese-dill dumplings, tender chicken pieces, sweet green peas, and soft potatoes will warm you from the inside out. Light yet incredibly satisfying, aromatic from parsley root and fresh dill — this is the soup you’ll crave every cold day and end up making at least once a week!

Ingredients (for a 3-liter / 3-quart pot, serves 6–8)

For the Golden Chicken Broth

4 chicken drumsticks (about 600–700 g)
1 large onion, halved (skin on for color)
1 parsley root (or small celery root), peeled and halved
1 medium carrot, grated
3 medium potatoes, peeled and cubed
400 g frozen green peas (or canned, drained)
2 black peppercorns
2 allspice berries
Salt to taste
2–3 sprigs fresh dill (or parsley), finely chopped
1.5 liters (6½ cups) hot water (second boil)

For the Fluffy Cheesy Dill Dumplings

1 large egg
4 tbsp (60 g) all-purpose flour
2 tbsp drinking water
70 g hard or semi-hard cheese (cheddar, gouda, or edam), finely grated
Small handful fresh dill, very finely chopped
Pinch of salt

Step-by-Step Instructions

Make the Clean, Flavorful Broth
Place drumsticks in the pot, cover with water, bring to a boil, and skim off foam. Drain, rinse chicken, and return to clean pot. Add 1.5 liters fresh hot water, onion, and parsley root. Bring to a boil, then simmer gently 25–30 minutes until chicken is cooked.
Prepare the Cheesy Dumpling Batter
In a small bowl beat egg with 2 tbsp water and pinch of salt. Add flour and mix until smooth. Stir in grated cheese and chopped dill. The batter will be thick like pancake batter. Set aside.
Build the Soup
Remove cooked chicken; shred meat off the bones and set aside. Discard bones.
Add cubed potatoes, peppercorns, and allspice to the broth. Simmer 10 minutes.
Add grated carrot and salt. Simmer another 5 minutes until potatoes are half-cooked.
Drop the Dumplings
When broth is gently boiling, dip two teaspoons in the hot broth quickly, then scoop small portions of dumpling batter and drop directly into the soup. Work quickly — dumplings will puff up. Finish all batter.
Finish the Soup
Add frozen green peas and shredded chicken. Boil gently 5 more minutes until dumplings float and peas are bright green.
Remove onion and parsley root (or leave if you love them). Stir in chopped fresh dill. Taste and adjust salt.

Serve piping hot with extra fresh dill on top.

Total Time

45 minutes

Servings

6–8 generous bowls

Nutrition (per serving)

Approx. 285 kcal | 22 g protein | 28 g carbohydrates | 10 g fat | 1.1 g fiber

Why This Soup Is Pure Winter Magic

Double-boiled broth = crystal-clear and clean taste
Parsley root + allspice give incredible depth most chicken soups lack
Cheesy dill dumplings are light, fluffy, and melt-in-your-mouth delicious
Bright sweet peas add natural sweetness and beautiful color
Simple ingredients, one pot, maximum comfort

Make a big pot on Sunday — it tastes even better the next day and will disappear faster than you think!

Golden Chicken Broth with Cheesy Dill Dumplings

A warm and satisfying chicken broth filled with fluffy cheese-dill dumplings, tender chicken, sweet green peas, and soft potatoes, perfect for cold days.

For the Golden Chicken Broth

4 pieces chicken drumsticks (about 600–700 g)
1 large onion, halved (skin on for color)
1 piece parsley root (or small celery root), peeled and halved
1 medium carrot, grated
3 medium potatoes, peeled and cubed
400 g frozen green peas (or canned, drained)
2 pieces black peppercorns
2 pieces allspice berries
Salt to taste
2-3 sprigs fresh dill (or parsley), finely chopped
1.5 liters hot water (second boil)

For the Fluffy Cheesy Dill Dumplings

1 large egg
4 tbsp all-purpose flour ((60 g))
2 tbsp drinking water
70 g hard or semi-hard cheese (cheddar, gouda, or edam), finely grated
1 small handful fresh dill, very finely chopped
Pinch of salt

Make the Clean, Flavorful Broth

Place drumsticks in the pot, cover with water, bring to a boil, and skim off foam.
Drain, rinse chicken, and return to clean pot. Add 1.5 liters fresh hot water, onion, and parsley root.
Bring to a boil, then simmer gently for 25–30 minutes until chicken is cooked.

Prepare the Cheesy Dumpling Batter

In a small bowl beat egg with 2 tbsp water and pinch of salt.
Add flour and mix until smooth. Stir in grated cheese and chopped dill.
The batter will be thick like pancake batter. Set aside.

Build the Soup

Remove cooked chicken; shred meat off the bones and set aside. Discard bones.
Add cubed potatoes, peppercorns, and allspice to the broth. Simmer for 10 minutes.
Add grated carrot and salt. Simmer another 5 minutes until potatoes are half-cooked.

Drop the Dumplings

When broth is gently boiling, dip two teaspoons in the hot broth quickly, then scoop small portions of dumpling batter and drop directly into the soup.
Work quickly — dumplings will puff up. Finish all batter.

Finish the Soup

Add frozen green peas and shredded chicken.
Boil gently for 5 more minutes until dumplings float and peas are bright green.
Remove onion and parsley root (or leave if you love them). Stir in chopped fresh dill. Taste and adjust salt.