Scott's Recipe

Soup - Chicken And Dumplings

Category: Chili, Chowders, Soups & Stews

2 lbs chicken pieces
1 onion, chopped small
2 chicken bouillon cubes, or 1 tsp of granules
1 tsp sage
1 1/2 tsp black pepper
5 1/2 cups of water
1 cup carrots, shredded, or 2 cups, chopped
2 cups celery, chopped
3 Tbsp flour
2 Tbsp parsley

*****Dumplings*****
2/3 cup flour
1 tsp baking powder
1/8 tsp salt
1/4 cup milk
2 Tbsp oil


1. Skin and debone chicken pieces and add to a Dutch oven or large pot.
2. Add onion, bouillon, sage, black pepper and water to the pot with chicken.
3. Bring pot to a boil, reduce heat, cover, and simmer for about 30 minutes.
4. Add carrots and celery. Continue simmering, covered for about 15 more minutes.
5. Drop dumplings (6 small mounds) in the soup. Cover and simmer15 minutes or until dumplings pass toothpick test.

*****Dumplings*****
1. In a medium bowl, stir together the flour, baking powder, and salt.
2. in a small bowl, stir together the milk and oil. Mix well and add to the flour mix.
3. Stir well with a fork until all is combined.