Chicken and Dumpling soup

A week or so ago – when I was planning the menu so I could go grocery shopping – someone requested chicken and dumpling soup.  Apparently I make killer C and D soup and I”m always pleased when certain dishes are requested.  Chicken and dumplings  though, takes a little bit of planning since I make my stock for that from scratch. It starts the day before I make the soup with roasting a chicken for dinner – free range of course –  The morning of the chicken and dumpling dinner day – I use that left over chicken to make the stock for the soup.

I take the chicken carcass and whatever meat is left on the bones, and I toss it in a stock pot with a couple of carrots, celery, one medium onion, 2 or 3 cloves of garlic, a bay leaf, a stalk of rosemary and salt and pepper to taste.



I let this simmer ALL. DAY. LONG. Well 3 + hours.  Several hours later when all the yummy flavor and goodness has been leached out of the veggie and bones – I strain the broth, pick the chicken off the bones and set that aside. Toss the bones and the spent veggies.



After the broth I sauté in the same pot – 3 carrots, 3 celery stalks, one large onion, and garlic until carrots are somewhat soft and the onions translucent –



Add the broth and the chicken you’ve pulled off the bones. Sometimes I add some of a container of pre made broth if I feel there is not enough stock for the soup.  I let that simmer for a bit and while that is simmering, I make the dumplings. We are kind of picky here, we like rolled dumplings not drop dumplings. So years ago I found this recipe :

and it’s the only one I ever use – with one addition –



Can you guess?



Spinach! My daughter requests “green” dumplings. I chop up the spinach very fine and toss that in to the mix. Roll it out and use a pizza cutter to cut the dumplings. We like making smaller dumplings less than an inch square – more like 1/2 an inch.



Plop those into the pot of boiling broth and chicken –

IMG_4133and when the sink and rise back up to the top they are done! Even now though I let the soup simmer for a good 30 minutes before I serve it – maybe more depending on how hungry we are. Letting it simmer allows all the flavors to merge. Taste and add more salt and/or pepper to taste here before serving.



My 16 year old said it was “AWESOME!” and that’s all I need 🙂

Bright Blessing!


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