Classic Chicken and Garlicky Dumpling Soup

This classic comfort soup is made with tender dumplings and a broth enriched with Nakano Roasted Garlic Seasoned Rice Vinegar.  Tender roasted chicken, crisp vegetables and fresh herbs finish this hearty soup.


2 cups all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 cups buttermilk
2 Tbsp. butter, melted
3 Tbsp. roasted garlic
2 Tbsp. NAKANO Roasted Garlic Rice Vinegar
1 egg, whole
1/4 tsp. salt
Pinch black pepper
1 Tbsp. oil
2 tsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
2 cups carrots, thinly sliced coins
2 cups celery, 1/2” dice
2 cups onions, 1/2” dice
4 quarts chicken broth
1 lb. roasted chicken, chopped
1/4 cups NAKANO Roasted Garlic Seasoned Rice Vinegar
Salt to taste
Black pepper to taste


In a mixing bowl combine ingredients for dumplings and whisk until fully combined.  Set aside.

In a large stock pot, add oil and sauté carrots, celery and onions for 3-4 minutes or until slightly softened.  Add rosemary and thyme and sauté for additional 30 seconds.  Add chicken broth and bring to a strong simmer, season with Nakano Roasted Garlic Seasoned Rice Vinegar, salt and pepper. 

Using two regular spoons add dumpling mixture in small spoonfuls and simmer dumplings for 18-20 minutes until dumplings start to float and are cooked through.
Makes 4 quarts.

Chef’s Notes:
  • Simmer chicken broth with leftover rotisserie chicken bones for at least 1 hour for added flavor.
  • When letting the soup sit overnight for leftovers; remove the dumplings to keep them from absorbing too much liquid and clouding the soup.
  • Additional Usages: Nakano Roasted Garlic Seasoned Rice Vinegar is great for finishing any soup.


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Classic Chicken and Garlicky Dumpling Soup
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