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Chicken Dumpling Soup

Photo: Dominic Perri; Styling: Gerri Williams for James Reps

Prep time 30 mins
Cook time 45 mins

Serves 6

"Many generations of my family have considered this soup a favorite." Doreen Parker, 55, Uxbridge, Mass.


  • 2 1/2 pounds cut-up whole chicken, bone-in, skin removed
  • 6 cups low-sodium chicken broth
  • 2 cups corn kernels, defrosted if frozen
  • Salt and pepper
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 4 tablespoons unsalted butter, at room temperature

Nutrition Information

  • calories 510
  • fat 15 g
  • satfat 7 g
  • protein 49 g
  • carbohydrate 44 g
  • fiber 2 g
  • cholesterol 143 mg
  • sodium 1023 mg

How to Make It

  1. Place chicken and broth in a large pot and bring to a boil over high heat. Reduce heat to low and simmer, covered, until chicken is cooked through, 20 to 25 minutes.

  2. Turn off heat and remove chicken pieces from pot, reserving broth. When cool enough to handle, remove meat from bones and cut it into bite-size pieces. Stir chicken and corn into broth and bring to a boil over high heat. Reduce heat to low and let simmer while dumpling dough is being made. Season with salt and pepper. Cover pot.

  3. In a food processor, pulse together flour, 1 1/2 tsp. salt and baking powder. Add butter and pulse until mixture resembles coarse meal. Add 1 cup water and pulse until mixture forms a dough. (Don't overmix.)

  4. Uncover pot and drop heaping tablespoons of batter into broth. Cover and simmer for 8 minutes or until dumplings are cooked through. Serve hot.