Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: about 2 cups)

This generous serving of soup is chock-full of vegetables and is hearty enough to pass as a complete meal.

$2.43 per serving

How to Make It

Step 1

To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).

Step 2

To prepare dumplings, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.

Step 3

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.

Ratings & Reviews

gcatkids's Review

Tomtes
March 09, 2014
The soup was delicious. Made it for my son who was not feeling well. Didn't make dumplings but added elbow macaroni instead. Used boneless skinless chicken thighs and didn't strain the stock or discard the stock vegetables. I did not add additional veges. I added herbs de province and spinach. I wouldn't add spinach again. Looking forward to trying the dumplings next time and egg noodles instead of elbow macaroni.

SkinnyMealPlans's Review

Emz101
October 10, 2013
N/A

Emz101's Review

rhiannonkatieri
May 16, 2013
This was so not worth the effort. It took about 5 hours and was such a waste. I could have made this in half an hour with store bought stock cooked chicken breast. The flavor was bland, took a whole bunch more salt and pepper then the recipe called for, and the dumplings shrunk into little teeny balls of dough. Waste of an afternoon and would never make again.

MagPie78's Review

gcatkids
January 31, 2013
This was amazing! The flavor was great! I have never made homemade broth before and it was well worth the time....I did forget to buy the buttermilk for the dumplings, (another thing that was a first for me) so I used Almond milk instead and the dumplings seemed to come out just fine. The only thing I would change is the amount of salt that is added to this recipe, just a bit much for my taste

rhiannonkatieri's Review

Lindsey07
January 23, 2013
The flavor was really good - one of the best chicken broths I've made or used. It was way better than store bought. I thought it would need more salt, but it didn't. The recipe instructions were a bit precious though. When the vegetables from the broth were discarded I didn't think there was enough going on in the soup, so I added them back in. They were fine. Other than discarding the chicken bones, bay leaves, and peppercorns, there is no real need to discard the "solids" in my opinion. It just adds extra steps and gets rid of good vegetables. Also, I think next time I will cook the chicken 10 fewer minutes and add it back before the dumplings. The dumplings were tasty, but kind of fragile. Possibly I needed to add more flour? So when I stirred at the end, they all fell apart. The only changes I made were using a whole roasting chicken (raw) for the broth instead of just legs, and adding mushrooms. Milk with a bit of white vinegar can sub for buttermilk.

Tomtes's Review

th3gr33nm0nk3y
September 29, 2012
Everytime I make this someone asks me for the recipe. The broth and soup are so flavorful and the dumplings are perfect everytime. The best part, this "dumplings from scratch" recipes it is very quick and easy.

Lindsey07's Review

MIJenn
February 04, 2012
I thought this was GREAT! I have never made homemade broth, or dumplings before... So I really wasn't expecting success. It did take some time tho, so I would save it for a weekend. With that said, I had forgotten to buy buttermilk, so I used half coconut milk for it's creaminess and half skim milk to make the dump,ings. They were soft a fluffy and so tasty. The only reason I didn't give it 5 stars is because it was missing... Something. But to me, it's a basic recipe that can be tailored to your own taste. Next time I will use some herbs, maybe even in the dumplings themselves. Probably also use some garlic. Will absolutely add this to the rotation!

Aevans0826's Review

eltaylo
November 11, 2011
Loved the dumplings on this one! And the time to make the broth from scratch was well worth the final result.

MIJenn's Review

ChrisInPA
February 21, 2011
So delicious! I used store-bought chicken and vegetable stocks and added fresh fennel to the the veggie blend.

th3gr33nm0nk3y's Review

SkinnyMealPlans
November 12, 2010
I went the really easy route. I used a whole rotisserie chicken from the grocery store, skinned and shredded. And store bought mixture of chicken and vegetable broth. Also added garlic with the onions. Delicious and on the table in less than an hour!