Chicken Soup And Filled Dumplings

Recipe from Oxmoor House

More 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
  • Filled Dumplings
  • Chopped fresh parsley


  1. 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.
  2. 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.
  3. Remove chicken from bones; chop meat, reserving 2 tablespoons chopped chicken for use in Filled Dumplings. Add chopped chicken to broth.
  4. Bring broth to a boil. Reduce heat; add Filled Dumplings to broth. Cover and simmer 10 minutes.
  5. Ladle soup and Filled Dumplings into individual serving bowls; garnish with chopped fresh parsley. Serve warm.
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