A hearty and flavorful soup featuring tender chicken, sweet corn, and fluffy herb dumplings.
If using fresh corn, cook it in boiling water for about 5 minutes, then drain and cut the kernels off the cob.
Using fresh corn enhances the flavor, but frozen corn is a convenient alternative.
In a large stock pot, bring the chicken broth to a rolling boil.
Ensure the broth is boiling before adding other ingredients for even cooking.
In a mixing bowl, combine the flour, salt, pepper, and parsley. Add the egg and mix until the mixture forms a crumbly texture.
Mix gently to avoid overworking the dough, which can make the dumplings tough.
Gradually drop small clumps of the dumpling mixture into the boiling broth, stirring constantly.
Stirring prevents the dumplings from sticking together.
Reduce the heat and add the corn, onion, parsley, and basil to the pot. Cover and simmer for 10 minutes, stirring occasionally.
Simmering allows the flavors to meld together beautifully.
Add the cooked chicken to the pot and heat through.
Shredded chicken works best as it distributes evenly throughout the soup.
Serve the soup hot, garnished with additional parsley if desired.
Pair with crusty bread for a satisfying meal.
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