Chicken Dumpling Soup
CHICKEN DUMPLING SOUP
It’s finally starting to feel like fall here in Minnesota! Fall is my favorite time of the year. I love lazy football Sunday’s, cozy sweater weather and SOUP! It is perfectly acceptable to eat soup every night for dinner, especially this chicken and dumpling soup. This soup recipe was my Grandma Jean’s specialty. Every time she made it, we would be invited over for dinner and we could devour the whole pot. It is a super straight forward recipe with no frills or fancy stuff. Just chicken, veggies and dumplings in a homemade chicken broth (which is also so simple to make). There is minimal work to be done to make a great, comforting pot of soup.
To make this soup awesome:
Make sure to use chicken thighs with the skin on. They can have the bone in (which I recommend for maximum flavor) or they can be bone out if that’s what you have on hand. The skin helps the broth to have awesome flavor.
- You can cut the veggies as thick or thin as you want. I like mine on the thicker side for big bites of veggies, but thinner ones work well too.
- Don’t be intimidated by the homemade dumplings. They seem like they would be difficult to make, but it’s just drops of homemade dough, you can do it! ?
- This recipe can also be chicken noodle soup. Instead of making the dumpling dough, you would just add uncooked egg noodles (or any noodle you like) to the pot instead. My grandpa always liked chicken noodle soup instead of chicken dumpling. It is great either way.
This recipe makes quite a bit. It’s even better the next day after the leftovers mingle in the refrigerator overnight.
Hope you enjoy!
For the soup:
- 10 cups water
- 4 chicken thighs- skin on, bone in
- 4 carrots, sliced
- 4 celery stalks, sliced
- 1 large yellow onion, diced
- 6-8 chicken bouillon cubes
- 2 TSP garlic powder
- 2 TBSP parsley
- 2 TSP pepper
- 1 TSP celery salt
For the dumplings:
- 2 cups flour
- 2 eggs
- ½ milk, give or take, see directions
- 1 TSP garlic powder
- 1 TSP parsley
- Boil chicken thighs in 10 cups water until fully cooked, about 20-25 min. Turn off heat and remove the chicken from the pot (don’t discard the water. We need that for the soup base). Set chicken aside.
- To the water, add all the veggies and all the seasonings under “for the soup” in the ingredients list. Bring the veggies and seasonings to a simmer, cover and simmer for 15 min.
- While the veggies are simmering, shred the chicken, discarding the skin and bones.
- After 15 minutes, add shredded chicken back to the pot and continue simmering with cover on for an additional 15 min.
- After the additional 15 minutes, make the dumpling dough:
- Add 2 cups flour to a bowl. Crack the 2 eggs into a 1-cup liquid measuring cup. Fill the rest of the cup up with milk to the 1 cup line (about ½ cup milk, might be a little more or less depending on how big the eggs are). Give the eggs and milk a whisk until combined. Add to the flour. Mix until dough forms and until the flour and eggs/milk are combined. The dough will be sticky.
- Bring the soup back to a boil. When it’s boiling, drop dough by the teaspoon full into the pot to make little dumplings. You don’t want them to be too big, so be careful how much dough you drop at a time.
- Once all the dough is gone, cover the pot and let boil for 10-12 min until the dumplings are hard.