Soul Warming Soup – Bouillon de Poulet avec des Quenelles (A Nourishing Chicken Dumpling Soup)

Let’s talk about soul fulfilling soups. The soup I’ve selected is the charming Rachel Khoo’s Bouillon de Poulet avec des Quenelles – a chicken dumpling soup. It is so warming, comforting, and satiating all at the same time. I was gathering some soup recipes for the lovely Ashley Bartlett over at Quaintrelle and this came to mind. It is one of my favorite soups. It’s very easy to make and not at all time consuming. As soon as my email was sent off to Ashley, I was off to the market to get the ingredients to make it. The broth is nourishing and rich with the additional flavoring of the quenelles cooking in the broth and the soup tastes bright and fresh with the generous portion of fresh chopped parsley. I love to cut the quenelles up with my spoon, gather the veggies and broth. It’s the perfect spoonful!

You can watch Rachel prepare this soup here.  Isn’t she absolutely darling? Her show Little Paris Kitchen is one of my favorites. If you have a chance, make sure you catch a few episodes. I adore that Eiffel Tower bracelet she’s wearing. I want to do the same with my gold Eiffel Tower charm. She bought it for herself when her show took off. You can find her at Rachel Khoo. She talks about food, her favorite books, and places. It’s updated very frequently.

Ingredients Bouillon de Poulet avec des quenelles
Ingredients Bouillon de Poulet avec des quenelles
For the stock and vegetables:

  • 6 1/2 cups chicken stock
  • 3 large carrots, peeled and roughly chopped
  • 4 celery stalks, chopped into thick pieces
  • 9 button mushrooms, thinly sliced
  • 1/2 bunch of fresh parsley, leaves roughly chopped
Simmering stock with vegetables
Simmering stock with vegetables
  1. Bring the chicken stock, chopped celery and carrots to a boil in a large pot over medium-high heat. Boil for 10 minutes, or until celery and carrots are tender.


  • 1 pound ground chicken
  • 4 slices of white bread, crusts removed, cut into squares
  • 100 ml heavy cream
  • 1 egg plus 1 egg yolk
  • 1 teaspoon salt
  • a pinch of pepper
  • a pinch of freshly ground nutmeg
Almost the paste smoothness we need.
Almost the paste smoothness we need.
  1. In a blender or an immersion blender, combine the chicken, bread, heavy cream, egg, egg yolk, salt, pepper and freshly ground nutmeg, and blend until you have a smooth and sticky paste.
Here's one dumpling ready to be dropped into the soup stock.
Here’s one dumpling ready to be dropped into the soup stock.
  1. Use 2 tablespoons form the paste into quenelles (oblong football shaped dumplings). Using the two tablespoons rock back and forth until the quenelles are formed and drop the dumplings into the boiling broth. Cook the dumplings for 4 minutes, stirring occasionally. The dumplings are done when they float.  Once the dumplings are all floating, add the mushrooms and cook for 1 more minute. Serve the soup immediately, with a generous sprinkling of chopped parsley stirred in.

Bon Appetit!
Bon Appétit!
A great tip is to take freezer safe containers, and put one serving size into each, cover with saran wrap to keep the frostbite out, seal with lid, and freeze.  I always stick a post it note inside, on top of the saran wrap so you know what it is and the date it was frozen. You never know when you might want a bowl of this soup when you’re feeling just a tad under the weather, or any other time for that matter! This soup will truly warm you through and through.

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