Pantrucas is a Chilean dumpling soup made with ground chicken, simple vegetables, and flat flour-and-egg dumplings cooked directly in the broth. It comes together in about 90 minutes from pantry staples, and it fills bowls generously — exactly what you want when you need to feed several people without a lot of fuss. The dumplings thicken the broth as they cook, so you end up with something closer to a hearty stew than a thin soup.
Why this recipe works
Two things make this recipe reliable. First, cooking the ground chicken directly in the pot before adding the broth builds a savory base — the slight browning on the meat adds depth that plain poached chicken never achieves. Second, the dumplings go in raw and cook in the simmering soup rather than in a separate pot of water. That matters because the starch they release gradually thickens the broth, giving the finished soup its characteristic body. Roll the dough to a consistent 1/8-inch thickness so the pieces cook evenly; thicker patches stay doughy in the middle while the edges go soft. Neither technique is difficult, but skipping either one changes the result noticeably.
Troubleshooting
- Dumplings sticking together in the pot: Add them one at a time and give the soup a gentle stir right after each addition. If you drop in a handful at once they clump before the heat separates them.
- Soup turns gluey rather than just thickened: This happens when the heat is too high after the dumplings go in. Keep it at a steady low simmer — small bubbles, not a rolling boil — for the full 15 minutes.
- Ground chicken clumping into large chunks: Break it up constantly with a wooden spoon during the first 2–3 minutes of cooking. Once it starts to set it’s hard to separate, and large pieces don’t distribute evenly through the soup.
- Dough tearing when you roll it: The dough needs a short rest — 5 minutes covered on the bench — before rolling. Skipping the rest means the gluten is too tight and it springs back or tears. Skip the garnish herbs if you’re short on time; they don’t add enough to justify the extra prep.
- Broth tastes flat even after seasoning: Low-sodium stock is called for in the recipe, which is good for control, but it needs salt added in stages — once after the chicken browns, once after the broth comes to a boil, and a final adjustment at the end. Adding it all at the end rarely catches up.
Chilean Minced Chicken Pantrucas (Dumpling Soup)
Ingredients
For the Soup
1 medium Onion - finely chopped
2 cloves Garlic - minced
300 grams ground chicken (minced chicken) - preferably free-range
1 cup Carrot - diced
2 liters chicken stock (chicken broth or chicken bouillon) - homemade or low-sodium
2 tablespoons Olive oil - extra virgin
For the Dumplings (Pantrucas)
1.5 cups all purpose flour (plain flour Australia and UK)
1 large Egg - beaten
¼ cup Water
1 pinch Salt
Instructions
- Prepare the Soup Base: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and aromatic, about 5 minutes.
- Cook the Chicken: Add the minced chicken to the pot, stirring occasionally until it is cooked through and slightly golden brown, approximately 10 minutes. Season with salt and pepper to taste.
- Build the Soup: To the pot, add the diced carrot and 2 liters of chicken broth. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
- Make the Dumplings: In a mixing bowl, combine the all-purpose flour, beaten egg, water, and a pinch of salt. Knead the mixture until it forms a soft dough. Roll the dough out on a floured surface to a 1/8-inch thickness, then cut into irregular shapes about 1-inch across.
- Cook the Dumplings: Add the cut dumplings to the simmering soup. Cook for an additional 15 minutes until the dumplings float and are tender.
- Final Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. For an extra touch, drizzle some olive oil over each bowl before serving.
Notes
- For a richer flavor, let the minced chicken marinate in a dash of soy sauce and sesame oil overnight.
- Vegetarian adaptation: Substitute chicken with diced tofu and use vegetable broth.
- To thicken the soup, add a boiled and mashed potato during the soup-making process.
Nutrition
FAQ
Can I make the dumplings ahead of time?
You can make the dough up to a day ahead and refrigerate it wrapped tightly, but cut and cook the dumplings fresh. Pre-cut dumplings dry out and stick together, and they don’t cook the same way once the surface has dried.
How do I know the ground chicken is fully cooked before I add the broth?
The chicken should reach 165°F (74°C) internally — use an instant-read thermometer if you’re unsure. Visually, there should be no pink remaining and the meat should look opaque and slightly golden in spots from the pan heat.
Can I double this recipe to feed a larger group?
Yes, and it scales well. Use a pot large enough that the broth isn’t more than two-thirds full before the dumplings go in — they need room to move or they pile up and cook unevenly. Add the doubled batch of dumplings in two separate additions about a minute apart.
More mince recipes to try
- Andean Chicken Potato Locro
- Hearty Beef Kale Soup
- Spiced Lamb Pumpkin Dumplings
- Colombian Chicken Cheese Empanadas
