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Chicken Dumpling Soup

Submitted by Andrew Hauner


This is a two day recipe, but it is well worth the wait!  Yum!!  It's perfect for cold winter days or to help cure a cold.


In a big kettle with 3 quarts of water, add

3 pieces of frying chicken,

1 chicken bouillon cube,

1 small onion, chopped.


Bring to boil and then simmer for 1½ to 2 hours. 

Cool overnight.


Next day:

Skim cooled fat from the top.  Remove chicken bones and discard.

Heat up to boil and add

3 to 4 carrots, cut up,

3 to 4 celery stalks, cut up,

1 cup diced tomatoes,

salt and pepper, to taste.

Simmer for 1½ to 2 hours.



¾ cup flour

½ stick slightly softened butter or margarine

Cut butter into flour. 

Add 2 eggs.

Pinch of salt.

Mix thoroughly.


Put broth into a separate pot and bring to boil.  Carefully add spoonfuls of dumplings dough to boiling broth.  Slow boil for ½ hour.


Serve broth and dumplings with the chicken and vegetable mixture.