Start with a whole chicken to create a flavorful, refined broth.

Recipe by Southern Living January 2013


Credit: Melina Hammer; Styling: Lydia Degaris Pursell

Recipe Summary test

1 hr
5 hrs 50 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

  • 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.

  • 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.

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