Chicken and Dumpling Soup

For the broth:

  • 1 large onion; diced
  • 2 carrots; diced
  • 2 stalks celery; diced
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 bay leaf
  • 2 chicken thighs and 2 chicken drumsticks; roasted
  • 2 quarts chicken stock
  • Handful fresh parsley; chopped
  • Salt and fresh cracked pepper; as desired
  • EVOO; as needed

For the dumplings:

  • 1 cup milk
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 cup all purpose flour
  • 3 eggs

Add enough oil to cover the bottom of a soup pan an turn heat to medium. Add onion, carrots and celery carefully and cook for 3-5 minutes, stirring constantly until soft and fragrant. Add stock, herbs, roasted chicken, bay leaf, and parsley and simmer for 10-15 minutes. Remove chicken from pan and pull off bones. Add meat back to the pan and throw out fat and bones. Season with salt and pepper as desired.


Bring the milk and butter to a boil. Add salt and nutmeg. Remove from heat and immediately add flour, stirring rapidly until dough leaves sides of pan. Mix in eggs, one at a time to form a sticky dough. Bring soup to a simmer and add spoonful’s of dumpling dough and cook until dumplings float.