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Scratch-made dumplings in scratch-made chicken soup is as made-with-love as it gets. No shortcuts here, just a rich, slow-simmered broth made from fresh veggies and boiled flour dumplings.
Chicken
3 pounds chicken pieces
1 medium yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
2 cloves garlic, finely chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried parsley
salt and pepper, to taste
Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
Place chicken in a crockpot with onion, carrots, celery, garlic, bay leaves, thyme, parsley, salt, and pepper. Add enough cold water to cover. Cover and cook over low heat until tender, about 4-6 hours.
Remove chicken and bay leaf from broth, and let rest until cool enough to handle. Skin and bone chicken, leaving the meat in large chunks; set aside.
Skim the surface of the broth of fat.
About forty-five minutes before serving, heat broth, covered over high heat until bubbling.
In a medium bowl, combine flour, baking powder, and salt. Stir in milk, and beat until stiff.
Drop batter 1 tablespoon at a time into the broth. Cover, and cook for 30 minutes.
Add reserved chicken, and cook until heated through, about 5 minutes. Serve immediately.
Pamela Chester, CDKitchen Staff
Read more: That's a Cold Comfort (Food)
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
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reviews & comments
August 27, 2014
Good, but the dumplings were a bit bland. Add some garlic salt instead of regular salt or minced garlic and some parsley.