Chicken and Dumpling Soup
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Cook time: 
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Serves: 8
 
Ingredients
  • 10 cups of water
  • 1 lb. of chicken
  • 2 yellow onion, diced
  • 3 carrots, sliced
  • 3 stalks of celery, sliced
  • 2 corn on the cobs, sliced
  • 2 cups of flour
  • 3 tsp. of baking powder
  • 2 tsp. of salt
  • ¼ tsp. of pepper
  • 1 eggs
  • ¾ whole milk
Instructions
  1. In a large pot, add water, chicken, 1 onion (sliced), 1 carrot (sliced), and 1 celery (sliced), and bring it to a boil and then simmer for 30 minutes.
  2. For the Dumplings: add the flour, baking powder, salt, pepper and mix. Then add the egg and milk and mix again, set aside.
  3. Once the chicken is done cooking, shred the chicken and set aside.
  4. In a separate pot, drain the chicken stock to make a clear broth.
  5. Add to the stock the rest of the onions, carrots, celery, and corn.
  6. Bring everything to a boil then to simmer.
  7. Add the of dumpling dough one spoon full at a time and cover and cook for 15 minutes.
  8. Cool and serve with about 2 dumplings per serving.
Recipe by Epicurean Narrative at https://epicureannarrative.com/chicken-and-dumpling-soup/