This hearty chicken and dumpling soup will quickly become a family favorite meal! It’s so rich that every bite will warm you right up and leave you wanting more. It all starts with an amazingly flavorful homemade chicken broth that’s as easy as chopping and tossing into a pot—well worth the effort! Then comes the three-ingredient homemade biscuit dough (easier than a box mix!).

Bring them together with tender chicken and veggies for the most amazing chicken and dumpling soup you’ve ever had. My family raves about “grandma’s soup” and is so excited every time I make it. Yours will be too!

 

Ingredients (mix up order)

Chicken Stock:

Chicken carcass from roast chicken

One yellow onion

2-3 carrots

2-3 celery stalks

3 cloves garlic

3 bay leaves

1 bunch parsley stems

Salt and pepper to taste

Favorite poultry seasoning

6-8 cups water

Dumpling Dough:

5 beaten eggs

2 cups ap flour

1 tsp salt

For soup:

6-8 cups stock

1-2 stalk celery sliced small

1-2 Carrots sliced small

Other veggies you love (corn, onions, etc.) chopped

2 cups cooked chicken

Dumpling dough

 

Directions:
Stock:
1. In a large stock pot add the water, chicken carcass, seasoning and veggies – all roughly chopped.
2. Bring to a boil, then reduce heat, cover, and simmer for 3-4 hours. It’s a good idea to taste periodically so you know when the flavor is at it’s best.
3. Pour the liquid through a mesh strainer into a large pot and discard the rest.
Dumplings:
4. This dough is very similar to a pasta dough, except it uses less flour. You are going to first sift your flour and salt into a medium-large bowl.
5. Add the eggs and mix well – you can mix by hand, or I use a mixer with a dough hook. Set it aside.
Soup:
6. In a large stock pot, bring the chicken stock to a boil, then reduce heat to medium/low.
7. Dice your veggies (carrots and celery – can also add onion if you’d like) and add them to the simmering stock.
8. Dice the cooked chicken and add to the simmering stock.
9. Using a spoon, drop small spoonfuls of the dumpling dough into the simmering stock. Remember to make these dumplings small as they puff up a little in the soup. Once they are cooked, they will pop to the top of the soup. Finish adding the entire bowl of dumpling dough, one spoonful at a time.
10. Let it cool slightly and serve.

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Quick tip: You can prepare the stock up to a week ahead of time and keep in the fridge or freeze it for up to 2 months.