Chicken & Dumpling Soup

Chicken & Dumpling Soup

1 whole chicken
Boiling water (enough to cover the chicken)
Seasoning of your choice (I use chicken seasoning, parsley, salt, pepper, & minced garlic)
2-3 stalks of celery
2-3 whole carrots (not baby carrots)
seasonings of your choice (I use minced garlic, thyme, paprika, salt, pepper, Italian seasoning)
4 cups of your chicken stock from boiling the chicken
1 cut up onion (optional - I don't use this b/c my husband can't have onions)
2 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs - beaten



Rinse chicken in cold water, inside and out. Place in a large stock pot and fill with water – enough to cover the chicken. Bring to a boil and put in seasonings. Allow to boil until tender, about 1 hour. Remove chicken from pot, but don't discard the broth – save this for later use. Allow chicken to cool in a dish for about ½ hour or until you are able to handle it with out burning your hands. Remove all meat from chicken and place in a crock pot. (I also remove the skin – but this is up to you.)

Place 4 cups of chicken stock in the crock pot and cut up celery, carrots and onion if you are using it in the pot. Stir in seasonings as well. Put on low and let cook for 3-5 hours to allow flavors to mix.

Transfer chicken soup mixture from crock-pot back into a stock pot and bring to a boil on the stove. Add more chicken stock if you would like, make sure there is enough to have a good simmer going.

In a medium bowl mix 2 cups flour, baking powder, salt and eggs. Form into balls. In a small bowl put 1/2 cup flour. Coat each ball in flour and place in the simmering chicken soup mixture. Allow to cook. If you would like your soup thicker just add some flour - thinner...add some stock.

--The basis of this recipe came from a friend, Craig. However, I had to change it up a bit so it didn't have onions - the basic idea is his, I just tweaked it a bit. :) ENJOY!