Paraguayan Chicken and Cornmeal Dumpling Soup (Vori-vori)
Vorí vorí Say it: vo-REE vo-REE
Vori-vori is one of Paraguay's most beloved soups, a golden chicken broth thickened with fine cornmeal and dotted with small, tender cornmeal-and-cheese dumplings. It is the kind of rustic dish that appears at family lunches, especially in cooler months or when someone needs a comforting meal. The broth is aromatic with onion, tomato, green pepper, and oregano; the little dumplings are soft and slightly chewy, with a milky, savory cheese note. Shredded chicken, carrots, and squash make it hearty and complete.
Paraguayan Chicken and Cornmeal Dumpling Soup (Vori-vori)
Vorí vorí
Pronounced vo-REE vo-REE
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Soup
Dumplings
Thickener
Garnish
Method
Heat the oil in a large heavy-bottomed pot over medium heat. Season the chicken pieces lightly with salt, then brown them in batches until golden on both sides, about 3-4 minutes per side. Transfer the chicken to a plate.
Add the onion, green bell pepper, tomato, and garlic to the same pot. Cook, stirring often, until softened and fragrant, about 5-6 minutes.
Return the chicken to the pot along with the carrot, butternut squash, dried oregano, 1 tsp salt, and 8 cups (1.9 L) water. Bring to a boil, then reduce the heat to low and simmer, partly covered, until the chicken is very tender, about 35-40 minutes.
While the soup simmers, make the dumplings. In a medium bowl, combine the cornmeal, grated cheese, softened butter, and 1/2 tsp salt. Gradually add the warm milk or reserved broth, 1 tablespoon at a time, mixing with your hands until a soft, pliable dough forms. Let the dough rest for 5 minutes.
Roll the dough into small balls, about 3/4 inch (2 cm) in diameter, using about 1 teaspoon of dough for each. Set the dumplings aside on a tray; you should have about 30-35 pieces.
Remove the chicken from the pot to a cutting board. Let it cool slightly, then shred or cut the meat into bite-size pieces, discarding the bones. Keep the broth at a gentle simmer.
In a small bowl, stir together the 2 tbsp fine cornmeal and 1/2 cup (120 ml) cold water to make a slurry. Whisk the slurry into the simmering broth and cook, stirring, until slightly thickened, about 2-3 minutes. Return the shredded chicken to the pot and taste the broth, adjusting salt if needed.
Drop the dumplings into the simmering soup one by one. Do not stir for the first minute. Simmer gently until the dumplings float and are cooked through, about 8-10 minutes, stirring very gently only if needed to prevent sticking.
Ladle the soup into warm bowls, spooning some dumplings into each. Garnish with chopped parsley and sliced scallions and serve hot.
Regional variant: Vori-vori de gallina
Use a stewing hen (about 3 lb/1.4 kg) cut into pieces instead of regular chicken. Increase the water to 10 cups (2.4 L) and simmer the hen for 1 1/2 to 2 hours, until the meat is tender and the broth is rich, before adding the vegetables and dumplings. The dumplings stay the same, but the broth becomes deeper and more intensely chicken-flavored.
Cook's notes
- If using feta instead of queso Paraguay or queso fresco, rinse it well and use a light hand with the salt in the dumplings.
- The soup should be at a gentle simmer, not a rolling boil, when you add the dumplings, so they hold their shape and cook evenly.
- Let the dumpling dough rest so the cornmeal hydrates; this prevents a gritty texture in the finished soup.
Serve with
Serve hot with boiled or fried mandioca (yuca) on the side.
Make ahead and storage
The chicken broth base can be made ahead and refrigerated for up to 2 days. Add the dumplings just before serving so they stay tender.
