Chicken and Dumpling Soup

Kierstyn gives me a look every time I make this because I tend to eat enough of it to give me a stomachache.

Original recipe

A rotisserie chicken makes this a weeknight meal instead of a weekend project. The original dumpling recipe got replaced with Mom’s egg dumplings.

Soup

  • Butter   (2 tbsp)
  • Large onion chopped   (½ onion)
  • Celery chopped   (3 stalks)
  • Large carrots sliced into ¼" rounds   (2 carrots)
  • Garlic, finely minced   (2 Cloves)
  • Dried parsley   (1 ½ tsp)
  • Poultry seasoning   (½ tsp)
  • Flour   (1 ½ tbsp)
  • Chicken broth or stock (I prefer Better Than Bouillon rather than canned broth)   (10 cups)
  • Bay leaf whole   (1 leaf)
  • Rotisserie chicken, shredded   (2 cups)

Mom's Dumplings

  • Eggs   (4)
  • Flour   (3 cups)
  • Seasoned salt   (½ tsp)
  • Salt   (1 ½ tsp)
  • Pepper   (½ tsp)
  • Water   (¼ cup)

Instructions

  1. Cook the vegetables. Melt the butter in a Dutch oven or stockpot over medium heat. Add the onion, celery, and carrots and cook until fragrant, about 4-5 minutes

  2. Reduce the heat to low. Add the garlic, parsley, and poultry seasoning and cook for 1 minute, stirring constantly

  3. Sprinkle in the flour and cook for 1 minute, stirring constantly

  4. Simmer. Stir in the chicken stock and bay leaf and simmer for 25 minutes

  5. Make the dumplings. In a medium bowl, beat the eggs, then stir in the flour, seasoned salt, salt, and pepper. Add the water and mix until a stiff dough comes together, adding a splash more water if it’s too dry

  6. Stir in the chicken, season with salt and pepper to taste, and remove the bay leaf. Simmer for an additional 5 minutes

  7. Drop the dough by small spoonfuls into the simmering soup, then cover and cook for 40 minutes without removing the lid