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Ma’s Chicken Soup with Dumplings

Yields1 Serving

 4 qts water
 1 Rotisserie chicken carcass with lots of meat left on
 2 stalks of celery chopped in 1 inch chunks including inner leaves
 ½ cup fresh parsley (optional)
 1 clove of garlic sliced
 1 medium onion (quartered
 3 large carrots chopped
 ½ cup pureed tomato sauce (optional)
 Salt and Pepper to taste, or Braggs Liquid Aminos
 1 ½ cups egg noodles OR 1 serving of Dumplings- see recipe below
Dumplings for Chicken Soup
 1 cup flour
 1 tsp salt (this was good, but I love salt, so you might want less)
 1 tsp baking powder
 ½ tsp dried thyme (or if using fresh use 1 tsp)
 2 tbsp butter (melted)
 ½ cup milk

Put the chicken and water in a large pot and add the celery, parsley, garlic, onion, and carrots and bring to a boil. Skim off the foam (if there is any).


Lower temperature and let soup simmer until chicken is cooked or meat is falling from the bone. Remove meat from the pot, remove the bone and return meat to soup mixture.


Add the tomato sauce. Then add 2 cups of noodles OR gently drop the the dumplings on top of the soup, and simmer until noodles or dumplings are cooked. If adding dumplings, cover the pan and let them cook for 15 minutes.


You may also take liberties and add my favorite ingredient; sautéed chopped spinach with garlic (but that wasn’t in my mom’s original soup recipe). The grated cheese on top is really yummy!


When making the dumplings, mix together the flour, salt, baking powder, thyme, and melted butter. Add the milk until the dumplings hold together. They will be sticky. Then drop them in the gently boiling soup using a serving spoon, or smaller, using an ice cream scoop. I like them larger. Let them cook for 15 minutes then serve.