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.

How to Make It

Step 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.

Step 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.

Step 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.)

Step 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.

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