My Chive Dumpling Soup Recipe is full of fluffy chive dumplings, sautéed veggies and a thick & velvety broth.
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Chive Dumpling Soup Recipe
Ingredients for 6 people
- 1 bunch of chives, minced
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon Garlic Powder
- 1/4 teaspoon salt
- 1 Tbsp olive oil
- 1/2 Cup – 1 Cup unsweetened almond milk
- 2-3 handfuls of spinach(you can use kale instead)
- 2 sweet onions, rough chop into bite size pieces
- 3/4 cup carrots chopped into bite size (2-3 carrots)
- 1/2 cup celery, chopped into bite size
- 1 1/2 cup frozen or fresh broccoli, bite size
- 6-8 cloves garlic, minced
- olive oil, 1/4 cup + 2 1/2 tsp
- Salt and black pepper to season
- 1/2 tsp black pepper
- 2 1/2 tsp oregano dried
- 1 tsp garlic powder
- 1/4 tsp chili flakes
- 7 Tbsp all purpose flour
- 1/2 cup white wine
- 10 cups vegetable broth
- 3 cups garbanzo beans, drained (2 cans, 15 ounce each)
- 1 1/2 Cup frozen or fresh green peas
- Starting with the dumplings, in a medium bowl wish together the flour, garlic powder, baking powder and salt. Add 1 Tbsp of olive oil and mix together. Slowly mix in the almond milk Starting with 1/2 cup. If mixture is still dry, continue to add in 1 Tbsp of almond milk until mixture forms a ball(make sure doesn’t get too wet or it will be hard to handle). Then knead in 1/4 cup chopped chives (save the rest of the chives for the end) making sure everything is mixed in.
- Lightly flour a surface to roll out your chive dough. You will roll out your dough to the thickness of a thin pizza (about 1/8 inch thickness, see photos for help). Then using a knife or pizza cutter, cut the dumplings into 1 inch wide and 1 1/2 inch long pieces. Once you end up with a bunch of dumplings, add them to a lightly floured plate and stick them in the fridge until ready to use. They do not have to look perfect, they will still taste delicious!
- In a large soup pot, heat up 2 tsp of olive oil over medium high heat. Sauté the onions for 5-7 minutes. Add the celery and carrots, cook for 3 minutes. Then add the broccoli and garlic, season with salt and pepper and cook for 3 more minutes. Turn off the heat and set aside all your sautéed veggies in a large bowl. Clean out your soup pot to use for the next step.
- In a small bowl mix together the oregano, garlic powder, black pepper, chili flakes and 1/4 tsp of salt. In the same large soup pot, heat up 1/4 cup olive oil and whisk in 7 Tbsp of flour. Make sure your are whisking until it looks like a paste and smells nutty, about 2 minutes. Add your spice mixture and whisk for 30 more seconds. Whisk in the white wine until it looks like frosting.
- Slowly add 2 cups of broth until incorporated and thick. Then mix in 4 more cups of broth until all the flour clumps are gone. Whisk in the last 4 cups of broth and simmer for 15 minutes, mixing your soup every minute or so. Taste your soup and season with salt and pepper if needed. Your broth should taste buttery and delicious at this point(without adding any butter!)
- after simmering for 15 minutes, add in all your dumplings a few at a time(so they don’t clump together). Get the soup simmering again once all the dumplings are in. Add the chickpeas and sautéed veggies and simmer for 15-20 minutes or until your dumplings are cooked (taste one to make sure)!
- Once the dumplings are fully cooked, add the green peas and spinach, cook for 2 minutes. Turn off the heat and add the leftover chives and serve immediately!