Easy Homemade Chicken Dumpling Soup
Everyone who's had my soup begs for more
- Whole chicken/Whole cut-up chicken
- 1 Lg Bag Whole carrots, sliced to bite size
- 1 Lg Bag Celery, sliced to bite size
- 3 Sm or 2 Lg Onions, Chopped
- To taste-24+ oz liquid or at least 6 cubes Broth or Buillon Cubes
- 2 Tbsp Basil
- 2 Tbsp Garlic Salt
- 1 or 2 Bay Leaf
- 1-2 Tbsp Salt
- 1-2 Tbsp Pepper
- 4-5 Cups Flour
- 5-6 eggs
- Put chicken in kettle and fill with water to a couple of inches above chicken. Put kettle on stove on high setting, bring to low boil.
- Meanwhile, chop/slice vegetables to good bite sizes then add to kettle. Add spices, boil.
- Let boil until the chicken starts to rise to the top of the water, this typically indicates that the chicken is at the perfect doneness. Remove chicken from kettle and set aside to cool.
- While chicken cools, continue to boil vegetables and spices on high. Add broth.
- Once chicken is cool enough to touch, clean all the good meat off of the bones as good bite size pieces, and add to kettle. Make sure there is no skin, tendons, bones with the meat--gross!!
- Continue to boil soup and occassionally taste test, add spices/broth as needed.
- Meanwhile, dump 4 Cups flour into a large bowl, make a well in the middle of the flour.
- Beat 5-6 eggs in a bowl then add to the well you made in the flour. combine ingredients. Dough should be sticky but not so that it's sticking to you. Add flour a little at a time, until perfect consistency. You do not want to use too much flour as the dumplings will come out mushy. Some people prefer them a little mushy so it's up to you. I like them chewy so at first it's kind of trial and error to find the perfect consistency but you can test one at a time in the soup to see how they turn out.
- Grab chunks of dough from bowl, about an inch in diameter(dumplings will grow in the soup) and set on cookie sheet or was paper to dry for a bit. You can also roll out dough to 1/2" thickness and use pizza cutter to cut perfect size pieces if you like but I prefer the rustic look and feel.
- Once the dumplings have dried for about 1/2 hour, make sure soup is at a low boil and add dumplings. Cook soup an additional 30-45 minutes after adding dumplings, to incorporate flavors.
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