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Gravel & Dine

Mom’s Chicken Dumpling Soup

My favorite recipe for homemade chicken and dumpling soup. The dumplings are pillow soft and tender and float on top of a homemade broth and comforting chicken and vegetable soup. Freezers great so don’t be afraid to make a big pot! Also works well with turkey! The veggies amounts are rough estimates – especially adding the carrots at the end, use more of less if you wish. The amount you get will vary a little bit based on the size pot you use. Because your pot may be bigger or smaller than mine – it’s very important to taste and adjust seasoning to your preference. I like my broths to be nice and flavorful.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 18 cups
Course: Soup
Ingredients Method

Ingredients
  

  • 1 chicken carcass or turkey too – although you’ll want a bigger pot
  • 1 T better than bullion
  • 1 onion chopped and divided in half
  • 3 stalks celery chopped and divided in half
  • 4 cloves garlic minced
  • 1 bay leaf
  • Fresh thyme about 4-6 sprigs whole and 2 t chopped
  • 1 cup sliced carrots
  • Salt
  • Dumplings:
  • 4 T cold butter cut into small pieces
  • 2 c flour
  • 2 ¾ t baking powder
  • 1 t salt
  • 1 c milk enough dry milk mix to make 1 cup mix plus 1 cup of water

Method
 

  1. Add your chicken carcass to a large dutch oven or soup pot and add enough water to cover or almost cover (almost 5 quarts for my pot)
  2. Add in half of the onion, half of the celery, garlic, bay leaf, and the bundle of thyme.
  3. Bring soup to a boil and reduce to a simmer. Cover and simmer for two to three hours. Taste for seasoning and add more salt if needed.
  4. Remove chicken from the broth with a slotted spoon or spider strainer. Pick chicken from the bones and return the chicken to the broth.
  5. Add the remaining onion and celery, carrots and chopped thyme.
  6. Return to a boil.
  7. In a medium bowl, mix together the flour, baking powder, salt and enough dry milk mix to make 1 c of milk (if using real milk skip this step). Cut in the butter. Gently stir in water or milk (if not using dry milk mix). Stir just until combined, don’t over mix.
  8. Using 2 spoons drop the dumpling mix onto the boiling soup (carefully!) Use one spoon to scoop and the other spoon to scrape it off into the pot.
  9. Reduce to a simmer and simmer uncovered for 10 minutes.
  10. Cover and continue simmering for another 10 minutes.
  11. Uncover and serve. Just be sure to let it cool a bit before digging in.
  12. Refrigerate leftovers or portion them into single servings and freeze them.