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Chicken 'n' Dumpling Soup Recipe
Chicken 'n' Dumpling Soup Recipe photo by Taste of Home

Chicken 'n' Dumpling Soup Recipe

Publisher Photo
Meet the Cook: This recipe's one I had to learn to marry into my husband's family! It is the traditional Hinz Christmas Eve meal, served before going to church. My father was a pastor who was always too keyed up from preaching to enjoy a big Sunday dinner. So I learned to make soup early on. Now, my husband is pastor to two rural churches. Our three children are 17, 15 and 13. -Rachel Hinz, St. James, Minnesota
TOTAL TIME: Prep: 35 min. Cook: 1-3/4 hours
MAKES:20 servings
TOTAL TIME: Prep: 35 min. Cook: 1-3/4 hours
MAKES: 20 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds)
  • 3 quarts water
  • 1/4 cup chicken bouillon granules
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1/8 teaspoon ground allspice
  • 6 cups uncooked wide noodles
  • 4 cups sliced carrots
  • 1 package (10 ounces) frozen mixed vegetables
  • 3/4 cup sliced celery
  • 1/2 cup chopped onion
  • 1/4 cup uncooked long grain rice
  • 2 tablespoons minced fresh parsley
  • DUMPLINGS:
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons canola oil

Nutritional Facts

1 serving (1 cup) equals 198 calories, 7 g fat (2 g saturated fat), 39 mg cholesterol, 650 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
  2. Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer.
  3. For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover). Yield: 20 servings (5 quarts).
Originally published as Chicken 'n' Dumpling Soup in Country Woman January/February 1998, p29

Nutritional Facts

1 serving (1 cup) equals 198 calories, 7 g fat (2 g saturated fat), 39 mg cholesterol, 650 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken 'n' Dumpling Soup

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MY REVIEW
Reviewed Oct. 7, 2009

"I enjoyed this recipe, I did omit the rice, I aded more noodles and dumplings. The next time I make this I will not use thyme in the dumplings, I just don't prefer the taste of time, I may try sage or rosemary. It was a good and comforting soup!"

MY REVIEW
j-b
Reviewed Jan. 9, 2008

"boneless chic-cubed     add chic broth     season  your favorite spices- lots of chop onion+garlic  lots of sage simmer  30 min. add  ANNE's      Dumplings      from  frozen dept. in  grocery  store -Last                              simmer about  5 min till dumplings are done..dress it up  with sliced boiled eggs,chop parsley and  lot of black pepper ---(the sage is  what makes this )"

MY REVIEW
j-b
Reviewed Jan. 9, 2008

"i have a shorter way"

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