About the Recipe
If you just want great chicken soup, don't add dumplings! If you want chicken and noodle soup, cook some noodles until they are al dente and toss them in! Be sure to season the soup after breaking down the chicken but before adding the dumplings.
Ingredients
Chicken soup
1 whole chicken
1 onion
3-4 carrots
2-3 stalks celery
2-3 cloves garlic
2 tbsp herbs de Provence
2 bay leaves
2 tsp Old Bay seasoning
1 tbsp salt
For rolled dumplings
2 cups AP flour
2 tbsp baking powder
1 tsp salt
1 cup milk
For drop dumplings
additional 1/2-1 cup milk
Preparation
Peel the carrots and garlic, remove the outer skin from the onion, and remove the tops and bottoms of the celery
Roughly chop all the vegetables and crush the cloves of garlic
Sauté the vegetables in a stockpot over medium heat with the herbs and spices until the vegetables soften and the onion is translucent, about 5-7 minutes
Place the whole chicken on the vegetables and cover with water
Bring to a boil, reduce heat, and simmer for 45 minutes to an hour
Remove the chicken and break it down, discarding the bones and skin
Put the shredded chicken meat back in the pot
Prepare the dumpling dough by combining all ingredients until a dough forms
FOR DROP DUMPLINGS:
Add milk until the dough has the consistency of thick batter
Using a spoon or ice cream scoop, drop the dumpling batter into the simmering soup
Simmer until dumplings are cooked, about 10 minutes
FOR ROLLED DUMPLINGS
Roll out the dumpling dough onto a floured surface, rolling the dough until it is around 1/4 inch thick
Slice the dough into 1-inch squares
Drop the squares into the simmering soup
Simmer until the dumplings are cooked, about 10 minutes