Chicken Soup with Dumplings

Today, both Ed and I are home sick.  He is much sicker than I am, and so I made us some Chicken Soup with Dumplings for lunch.  I make lots of versions of chicken soup, sometimes using rice, barley, lentils, potatoes, noodles, or dumplings as the starch.  They’re all really variaitons on the same recipe, using whatever I have in the house.  My mom taught me how to make soup, and Ed’s mom taught me how to make dumplings.  Chicken soup is great for snow days and sick days.  I feel better already!


  • whole chicken, rinsed and giblets removed
  • 2 onions, chopped
  • bunch of carrots, peeled and chopped
  • 2 bay leaves

Place all ingredients in dutch oven and fill with water to cover the chicken.  Bring to a boil, turn heat to lowest setting and allow to simmer for 1 hour (more time may be needed depending on the size of the chicken.)  Take out chicken with tongs and allow to cool about 20-30 mins.  If you’ve made more broth than you need, pour some into glass jars and store in the refrigerator or freeze.  Pick off half of the meat and return it to the pot.  Save the remaining half of the meat for another use.  Return the soup to a simmer while you mix the dumplings.


  • 1 cup organic white flour
  • 1/2 Tbsp baking powder
  • 1/4 tsp salt
  • 1 1/2 Tbsp butter
  • 1/2 cup milk

Combine milk and butter in a small sauce pan and heat until butter has melted.  Mix together dry ingredients and pour in the wet.  Stir with a fork until combined.  Drop by teaspoon into the simmering soup, cover and cook for 10 mins.

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Filed under Food, Recipes, Sustainable Living, What's for Supper?

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