Hands-on Time
1 Hour
Total Time
5 Hours 50 Mins
Yield
Makes 8 servings
Photo: Melina Hammer; Styling: Lydia Degaris Pursell

How to Make It

Step 1

Bring chicken, next 7 ingredients, and water to cover to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour.

Step 2

Remove chicken, reserving broth in Dutch oven. Cool chicken 30 minutes.

Step 3

Meanwhile, cook reserved broth in Dutch oven over low heat 30 minutes.

Step 4

Skin, bone, and shred chicken, reserving bones. Place bones in broth. Cover and chill shredded chicken until ready to use.

Step 5

Continue cooking broth, uncovered, over low heat 1 hour or until reduced by one-third. Pour broth through a wire-mesh strainer into a bowl; discard solids. Wipe Dutch oven clean; pour broth back into Dutch oven.

Step 6

Skim fat from broth. Add thinly sliced onion and next 2 ingredients to broth; cook over medium-high heat, stirring occasionally, 20 minutes or until carrots are crisp-tender. Add shredded chicken; return to a simmer.

Step 7

Add Sweet Potato Dumplings to soup. Garnish with Parmesan and parsley; serve immediately.

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