Vori Vori de GallinaChicken and Cornmeal Dumpling Soup
A comforting chicken soup finished with small corn-and-cheese dumplings that simmer directly in the broth. The broth stays light but savory, while the dumplings turn tender and flavorful as they cook.
Prep
30m
Cook
1h 10m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 1.2kgWhole Chicken
- 20mlVegetable Oil
- 160gOnion (chopped)
- 180gCarrot (chopped)
- 90gCelery (chopped)
Broth
- 1lChicken Stock
- 600mlWater
- 9gSalt
- 2gBlack Pepper
Dumplings
- 180gCornmeal
- 130gParaguay Cheese (grated)
- 1pcsEgg
Serving
- 12gFresh Parsley (chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large pot over medium heat and cook the onion, carrot, and celery until softened.
- 02
Add the chicken and cook briefly to coat it with the aromatics.
- 03
Pour in the chicken stock and water, then season with the salt and black pepper.
- 04
Bring the broth to a gentle simmer and cook until the chicken is tender and reaches 74°C (165°F) in the thickest pieces.
- 05
Lift out the chicken, remove the meat from the bones, and shred it into bite-size pieces.
- 06
Return the shredded whole chicken to the pot.
- 07
Mix the cornmeal, Paraguay cheese, and egg until a soft dough forms.
- 08
Shape the dough into small balls with damp hands.
- 09
Drop the dumplings into the simmering soup and cook until they are tender and floating.
- 10
Scatter the fresh parsley over the soup and serve hot.
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