• Chicken Breast – 100 gms (cooked and chopped)
  • Chicken Stock – 1.5 cups
  • Carrot – 1 (cubed)
  • Potato – 1(cubed)
  • Onion – 1 (chopped)
  • Salt – to taste
  • Pepper – 2 tsp
  • Red Chili flakes – 1tsp
  • Corn flour – 1tsp
  • Milk – 1/4 cup
  • Water -1 cup

For Dumplings:

  • Flour – 4tbsp
  • Cold Butter – 25 gm (cut into small pieces)
  • Milk – 1/4 cup
  • Baking powder – 1 tsp
  • Salt – as required


  • In a saucepan heat the chicken stock and add salt, pepper, red chili flakes and water to it. When it starts boiling, add in the chopped vegetables and allow to cook.
  • Meanwhile, in a bowl mix together the flour, salt, baking powder, butter and milk using hand. Do not knead the mixture. Just mix till it all forms a single mass and then set aside.
  • When the vegetables are cooked, add in the cooked chicken and also add the dumpling mixture into the saucepan by spooning out little at a time. Make sure the dumplings have been fully immersed in the soup and cook for 10minutes.
  • Dissolve the cornstarch in the milk and add it into the soup. Mix the contents by gently rotating the pan. A little hot water may be added at this stage to adjust the consistency of the soup. Cook for another 2 to 3 minutes and remove from heat.
  • Serve hot.