Mom’s Hearty Chicken and Dumpling Soup
    Servings
    2cups soup
    Cook Time
    240minutes
    Servings
    2cups soup
    Cook Time
    240minutes
    Ingredients
    Instructions
    1. In a large stock pot add the water, chicken carcass, herbs, and veggies – all roughly chopped in large chunks. Feel free to leave the onion peel on (it helps add color to the stock). If you prefer a vegetarian stock, just omit the chicken. Easy peasy!
    2. Bring to a boil, then reduce heat, cover, and simmer for 3-4 hours. It’s a good idea to taste periodically so you know when the flavor is at it’s best. You guys, the aroma when this is simmering is OUT of this world!!
    3. Pour the liquid through a mesh strainer into a large pot and discard the rest. You’ve got your amazing chicken stock – from scratch! Seriously delicious and filled with all of those nutrients your body is going to love you for.
    4. For the dough: This dough is very similar to a pasta dough, except it uses less flour. You are going to first sift your flour and salt into a medium-large bowl.
    5. Add the eggs and mix well – you can mix by hand, or I use a mixer with a dough hook. Set it aside.
    6. In a large stock pot, bring the chicken stock to a boil, then reduce heat to medium/low.
    7. Dice your veggies (carrots and celery – can also add onion if you’d like) and add them to the simmering stock.
    8. Dice the leftover cooked chicken and add to the simmering stock.
    9. Using a spoon, drop small spoonfuls of the dumpling dough into the simmering stock. Remember to make these dumplings small as they puff up a little in the soup. Once they are cooked, they will pop to the top of the soup. Finish adding the entire bowl of dumpling dough, one spoonful at a time. If you have kids, this is a great way to have them help. My kids love dropping dumplings into the soup!
    10. Let it cool slightly and serve!