Help, I’m Sick! 5-Minute Dumpling Soup

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We’ve all been there: you suddenly start feeling like ass. You have no soup in the house. The last thing you want to do is head to the grocery store to purchase soup. Enter this recipe. I promise this soup is so quick to whip up that you won’t even dread making it when you’re feeling shite. Plus you probably have all the ingredients on hand. And if you don’t, pop it on the grocery shopping list now so you will have it on hand when them nasty colds inevitably hit. 

For this recipe, you can use any type of broth you like: vegetable, beef, chicken, etc. and you can also use any form of broth you like: homemade, canned, cartoned, bouillon cube, etc. Not gonna lie, I usually use a bouillon cube because when I’m sick I want allll the salt. I like using fresh parsley for some tasty greenery in my soup but dried parsley is completely acceptable as is leaving the parsley out entirely. 

Eat. Sleep. Feel better babe. Xo. 

Print Recipe

Help, I’m Sick! 5-Minute Dumpling Soup

We’ve all been there: you suddenly start feeling like ass. You have no soup in the house. The last thing you want to do is head to the grocery store to purchase soup. Enter this recipe. I promise this soup is so quick to whip up that you won’t even dread making it when you’re feeling shite. Plus you probably have all the ingredients on hand. And if you don’t, pop it on the grocery shopping list now so you will have it on hand when them nasty colds inevitably hit. 

For this recipe, you can use any type of broth you like: vegetable, beef, chicken, etc. and you can also use any form of broth you like: homemade, canned, cartoned, bouillon cube, etc. Not gonna lie, I usually use a bouillon cube because when I’m sick I want allll the salt. I like using fresh parsley for some tasty greenery in my soup but dried parsley is completely acceptable as is leaving the parsley out entirely. 

Eat. Sleep. Feel better babe. Xo. 

Cook Time5 minutes mins

Total Time5 minutes mins

Course: Appetizer, Dinner, Lunch, Soup

Cuisine: American

Keyword: broth, chicken, dumplings, egg, flour, parsley, soup

Servings: 1

Calories: 261kcal

Ingredients

• 2 cups broth homemade or store-bought, chicken or vegetable or whatever you fancy
• 1 egg
• 1 tbsp milk or cream
• ¼ cup flour
• 1 tbsp chopped fresh parsley or 1 tsp dried parsley optional
• sea salt and pepper to taste

Instructions

• In a small-ish saucepan, heat the broth over high heat until boiling. 
• While the broth is coming to a boil, crack the egg into a small bowl and whisk until the egg is broken up entirely. Add the milk, flour, and a pinch of pepper and sea salt to taste. Whisk until combined. 
• Once the broth is boiling, drop tablespoons of the egg mixture straight into the boiling broth. Let the dumplings cook in the broth for about 30 seconds and then turn off the heat. 
• Add the parsley and season with fresh cracked pepper. Depending on what type of stock you use, you may need to season with salt also.
• Devour immediately and then sleeeeeep.