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Down-Home Chicken Soup with Dumplings

Recipe photo courtesy of Standard

These hearty dumplings give extra body to this classic chicken soup.

Source: Everyday Food, January/February 2012



Cook's Notes

Prepare the soup base, then refrigerate broth and shredded chicken in separate airtight containers, up to 3 days. If desired, freeze broth up to 3 months.

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How would you rate this recipe?
  • am231269
    16 MAR, 2015
    Not a favorite recipe. Will make smaller sized dumplings next time.
  • MS11860268
    2 FEB, 2015
    I have a very good alternative for the dumplings! my Illinois German mom, a great cook, always made chicken and dumplings by using the recipe for dumplings on the bisquik box. It is Great!!! try it. The same recipe is also use for sauerkraut and spareribs. Make the dough, roll it out and cut in rectangles then drop on the liquid of the sauerkraut after you remove the ribs from your pot. So easy and no mistakes.
  • MS11309083
    5 JUN, 2012
    I used a store-bought rotisserie chicken and stock from a box...everyone in my house loved it! I realize I cheated ALOT but I had to make this even easier. Ive made it 2x already and am making it again tonight. Chicken, Spinach, Dumplings...SO YUMMY and comforting.
  • techsan+girl
    30 JAN, 2012
    My daughter recently issued the declaration that chicken soup should have chicken only, with either noodles or dumplings. I'm not sure what went wrong, but this recipe was so terribly bland even an 8-year old didn't like it. The texture of the dumplings was fine, but they had no flavor, the broth had no flavor, and I'm left with a pot of soup no one wants to eat. Maybe I'll just add the Mexican soup fixins to this pan and see if I can salvage it.

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