Step 1: Ingredients

For soup:
  • 3 stalks of celery + leaves
  • 2 carrots or a couple handfuls of baby carrots
  • 1/4-1/2 cup frozen peas
  • 1 small to medium onion
  • 3+ cloves of garlic (to taste)
  • 3 lb. whole fresh chicken
  • salt, pepper and parsley to taste

For dumplings:
  • 6 eggs
  • 2 cups flour
  • pinch of dried or fresh parsley and dried sage
  • bit of salt, pepper and garlic powder
  • 2 tbsp of broth to make a wet dough

  • a pan large enough to fit the chicken and a considerable amount of dumplings
  • knife
  • cutting board
  • measuring cups
  • mixing bowls
  • a table spoon
<p>Is this very thick? My boyfriend wants a very thick chicken and dumplings, I have never made or even eaten chicken and dumplings before. I only know is he is craving it and he likes it thick.</p>
<p>I use a roux to make mine thick, equal parts butter and flour. </p>
<p>This version is fairly thin, but I bet if you either reduced the stock and added cream or made a roux to mix in, you could thicken it up nicely. :)</p>
Thank you I will do just that!
<p>OMG YUM!</p>
<p>Thank you for your recipe. I was in search of dumpling recipes and found your take on it... &quot;Very Happy&quot; </p>
<p>THIS IS THE PERFECT RECIPE ! work awesome thanks so much!</p>
I made this last night, and I was SO delighted with how it turned out! I didn't have celery or peas in the house, so I added fresh corn and diced green beans, and it was fabulous! (this is saying a lot coming from me- I don't like vegetables much, and I inhaled two bowls of this!) <br> <br>Thank you for this awesome recipe- I'll surely be making it TONS!
Yay! So happy you liked it. :D
I've been looking for a good chicken dumpling recipe!&nbsp; I should've figured it would come from you!<br />
looks delicious! I can smell the wonderful aroma all the way from here!
. Take a way the garlic and this is a lot like what Grandmother and Mom used to make. Yummy! Puts the canned stuff to shame.
<sub>...but garlic is good..</sub><br/><pre>WAH!</pre>
. I didn't say garlic wasn't good, just that <a rel="nofollow" href="http://upload.wikimedia.org/wikipedia/en/1/1f/Mom_&#40;futurama&#41;.jpg">dear ol' Mom</a> and Grandma didn't use it in their C&amp;D.<br/>. It's the love that makes it so delicious, anyway. Mom's peanut butter sandwich is better than anything Emeril can cook up. :)<br/>. Happy Mother's Day, Mom!<br/>
It's true! I honestly don't know how anyone can eat the canned stuff after having the real deal. :D
I love this stuff!
Yum! Nicely done! I'll just pop over to your house for dinner then, shall I? ;)
Hahaha, you and all of my coworkers!
Sweet! Party at Jessy's house! I'll bring dessert! :)
I'll bring the <a rel="nofollow" href="https://www.instructables.com/id/DIY-How-to-Make-Iced-Tea/">Iced Tea</a>!<br/>=)<br/>Nice Recipe, by the way!<br/>
Super, I've not had egg-dumplings (unless they go by another name?) L
I'm not sure what all they go by, honestly. To me these are just regular dumplings! :)
To me regular dumplings (of the grandmother variety) are SR flour and suet. Dropped into beef stew they're pure "stodge" in meaty-gravy. It's a language difference I guess? L
This looks amazing... like... there is some pretty noteworthy Pavlovian response going on right now. This is pretty similar to the goulash my grandmother (from Hungary) made when I was a child... instructable forthcoming!
Mmmmmm, goulash. Let me know when you post that one!
Very well documented. I'm a firm believer that tons of pictures make life a lot easier. I just finished moving into my new house in Pittsburgh, PA and have been itching to test out my new stove. I think I'll make this for dinner tonight. Alfred, ready the Jovialmobile. I'm going to the market! -drives off-
This would definitely be a good recipe to test the burners on top. :D
I have always wanted to make this soup... but I always chicken out when I think about dealing with the raw meat. Thank you, thank you, thank you for all the photos. I think I can actually do this :)
You can do! It's very easy. The raw meat bit can be gross, I admit, but it's so tasty that it doesn't matter in the end. :D
Yummo, what is your preferred method of dealing with the foamy flotsam and jetsam when making the stock? I like the Pennsylvania Dutch style of dumplings where the dough is rolled out and cut into fancy strips with ends on the bias. You should do the variant on making Matzoah Ball soup but they all help cure a cold.
Honestly, if there's a lot of nasty bits floating on top and a lot of fat, I'll turn the heat off for a bit. As the broth cools, all that stuff forms a skin. So I'll skim all of that out and continue. Takes a little extra time, but you get a lot more of it that way. :D

About This Instructable




Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
More by jessyratfink:DIY Moisturizing Hand Salve   How to Adjust to High Altitudes  Embroidered Flowers With French Knot Centers 
Add instructable to: