Chicken Dumpling Soup
  • Servings: 8-12
  • 2 quarts (8 Cups) Chicken Stock
  • 1-2 lbs. chicken meat
  • 1 medium onion, peeled and diced (about 1 Cup)
  • 2-3 carrots, peeled and diced (about 1 Cup)
  • 2 stalks celery, ends removed, diced (about 1 Cup)
  • 1/2 tsp. bouquet garni
  • 1/8 tsp. ground celery seed
  • 1-2 tsp. salt
  • 1 tsp. black pepper
  • Dumplings:
  • 1 Cup all-purpose flour
  • 1 egg
  • 1/3 Cup milk or water (using all milk yields softer dumplings; we use half milk, half water)
  • 1/2 tsp. salt
  1. Add the stock to a large soup pot and bring to a low simmer. Add the vegetables, bouquet garni, ground celery seed, salt, & pepper. Simmer until the vegetables are tender, about 30 minutes. Add the chicken for the last 5 minutes of cooking so it doesn't break up in the soup. In a separate large pot, bring 2 quarts of water to a boil. In a medium bowl, combine the flour, egg, milk, water, and salt and stir until smooth. Once the water is boiling, drop teaspoonsful of dumpling batter into the water and cook for 5 minutes, or until the dumplings float. Cooking dumplings in the soup will make the soup cloudy. When the dumplings are ready, drain the water off, add to the soup, and serve.