Dumplings are arguably the best part of chicken soup. When my mom makes them for my family there is never enough. We argue and fight about who has more dumpling…and we race to get seconds and finish of the rest of the dumplings in the pot. Now when my mom makes dumplings she does two batches of dumplings. Makes the soup, and does one batch of dumplings…serves up half the folks and with half the soup remaining add more dumplings. This isn’t necessary but makes the soup go really far.
The dumplings are easy- It’s the soup that can take hours. So make your soup as you want.. all from scratch or partially homemade.
For instance my mom makes it the old fashion way— boils a whole chicken in a pot of water ALL day. (makes your house smell so good and homey) then pull all the tender juicy meat off and add veggies and spices to your liking.
On fancy days I do that. On lazy days I pick up a rotisserie chicken and add it to chicken broth with the veggies and seasonings. Not as good as above, but a very close second. How ever you choose to make it, bring the soup to a boil. Whisk up your batter and plop in spoonfuls. The dumplings only need a few minutes to cook. The dumplings will float when they are cooked! Turn the heat down and serve warm.
- 1 Rotisserie Chicken
- 32 oz. Chicken Stock
- 4-6 C Water
- 1 T EVOO
- 1/2 Onion, minced
- 2 Cloves Garlic, minced
- 2 large Carrots diced
- 4 stalks Celery, diced
- 3 Bay Leaves
- 2 T Butter melted
- 2 Eggs
- 2 C of Flour
- 1/2 tsp Milk
- 3/4 C Milk
- Pull the meat from the chicken and set aside. Discard remains.
- In a large stock pot, sauté onions and garlic until flagrant.
- Add in remaining ingredients and bring to a boil.
- Turn down to a simmer and allow to cook for 10 mins.
- Turn back up to a boil and add in your dumplings.
- Mix butter salt flour and egg the and milk. the batter will be very thick.
- Add spoonfuls of batter into boiling soup and boil for 8-10 minutes.
- Dumplings will rise to the top when cooked.