Old-Fashioned Chicken Soup With Cracker Dumplings

Place the whole chicken and chicken wings in a large stockpot. Cover with just enough water to cover the chicken. Bring to a boil over medium-high heat. Skim off any foam that accumulates.

Reduce the heat to a simmer. Add the celery, carrots, parsnips, dill, parsley, salt, and peppercorns. Cover the pot loosely and let simmer for 2 hours.

Prepare the dumplings while the stock simmers. In a bowl, whisk together the eggs, water, and oil. Stir in the cracker crumbs, baking powder, salt, and pepper and mix until a stiff mixture is formed (you can add more cracker crumbs if needed). Cover the bowl and place in the refrigerator for one hour.

When the dumpling dough is chilled, fill a Dutch oven or stock pot 3/4ths full with water and 1 teaspoon of salt. Bring to a boil over medium-high heat. Drop the cracker dumpling dough into the boiling water by spoonfuls. Reduce the heat to a simmer, cover the pot, and let the dumplings cook for 30 minutes.

Turn off the heat under the stockpot and let the soup cool a bit. Remove the chicken to use in other recipes. Strain the broth through a cheesecloth lined strainer. Discard the vegetables.

Rinse the stockpot and return the broth to it. If desired, add freshly chopped vegetables to the broth. Season to taste with salt and pepper if needed.

To serve, remove 1-2 dumplings from the water with a slotted spoon and place in individual soup bowls. Ladle spoonfuls of the chicken soup over the dumplings. Serve immediately.