Chicken Dumpling Soup

This is one of my oldest favorite recipes, it just reminds me of my grandma! She always made the best ones, is it knowing that grandma made them that makes it extra special? I was never able to quite figure out her recipe but I figured one out that’s close. With all the sickness’ going around right now what better way than to cozy up with a hot bowl of chicken dumpling soup to warm the soul.

Chicken Stock

Ingredients

• 1-2 lbs. roasted chicken bones or from the rotisserie chicken
• 2 large yellow onions, peeled and quartered
• 3 large carrots, peeled and large chopped
• 5-6 celery stalks, large dice
• 5 garlic cloves
• 1 tbsp. black pepper corn
• 3 bay leaves
• 2 rosemary sprigs
• 4-5 thyme sprigs
• 5 stems of parsley
• salt to taste

Directions

In a large stock pot add all the ingredients and cover with water. Bring to a boil and then reduce and let simmer for about 1-2 hours. Strain out into another pot and keep warm.

Chicken Soup

• 2 tbsp. butter
• 1 cup yellow onion, peeled and small diced
• 1 cup carrots, peeled and small dice
• 1 cup celery small dice
• 3 garlic cloves peeled and minced
• 1/2 cup mushrooms sliced (optional)
• kosher salt and black pepper to taste
• 2 cups cooked shredded chicken

Directions

In a large stock pot heat the butter over medium heat. Add in the onions, carrots, celery, and garlic, and mushrooms if using, season with salt and black pepper. Cook until the vegetables are tender stirring occasionally about 15-20 minutes over medium low heat. Add in the shredded chicken and then cover with the chicken stock. Let it all simmer on medium low and come together. While that is cooking make the dumplings.

Dumplings

Ingredients

• 1/2 cup water
• 4 tbsp. unsalted butter
• 1 tsp. salt
• 2/3 cup flour
• 1 tsp freshly grated nutmeg
• 1 tsp. dijon mustard
• 2 eggs
• 1 tbsp. minced chives

Directions

Fill up a large pot with salted water to cook the dumplings later. I cook them separately just to make sure they don’t break in the soup. Set up a stand mixer with a paddle attachment.

In a medium sauce pan combine the water, butter, and salt just to simmer and the butter is melted over medium heat. Reduce to medium- low and add in the flour all at once, stirring rapidly with a wooden spoon, until the dough starts to pull away from the sides and bottom of the pan is cleaned. The dough should be glossy and smooth. Continue cooking for about 4-5 minutes until the flour is completely cooked, adjusting the heat as needed. A thin coating will then start to form at the bottom of the pan, when that starts to happen transfer the dough to the mixing bowl and add in the nutmeg, mustard and chives, mix on low just to combine. Then add in the eggs on the lowest speed one at a time just so they get incorporated. Remove the bowl from the stand.

Line a baking pan with parchment paper and spoon the dumplings about 2 tbsp. each onto the parchment. Once they are all shaped drop the dumplings into the simmering water. Make sure it’s not a rapid boil or they will break. Cook the dumplings in batches of about 6 as they will expand. Once they float, cook for about 5 minutes. Use a slotted spoon to remove from the water. Remove one and cut it open to make sure it’s cooked through. Place the cooked dumplings back on the sheet pan, and cook the remaining dumplings.

Once they are all cooked spoon the chicken soup into bowls and top with a couple of the dumplings and then garnish with a little cracked black pepper and herbs if you wish!! Enjoy!