Chicken Soup And Filled Dumplings

Recipe from

Oxmoor House


1 (3-pound) broiler-fryer, cut up
1 small onion, thinly sliced
2 stalks celery, cleaned and cut into 2-inch pieces
1 carrot, sliced
2 sprigs fresh parsley
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
1 1/2 quarts water
Chopped fresh parsley


Combine chicken, onion, celery, carrot, parsley sprigs, bay leaf, salt, pepper, and water in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 hour.

Remove chicken; set aside. Strain broth through several layers of damp cheesecloth. Reserve vegetables for other uses. Skim fat from broth. Return broth to Dutch oven.

Remove chicken from bones; chop meat, reserving 2 tablespoons chopped chicken for use in Filled Dumplings. Add chopped chicken to broth.

Bring broth to a boil. Reduce heat; add Filled Dumplings to broth. Cover and simmer 10 minutes.

Ladle soup and Filled Dumplings into individual serving bowls; garnish with chopped fresh parsley. Serve warm.