Chicken Dumpling Soup


Chicken Dumpling Soup

Prep Time 20 mins Cook Time 20 mins Total Time 40 mins



  1. Take the rotisserie chicken off the bones and remove the skin.

    Shred the meat - I use mostly the white meat. This step literally is what takes the longest.

  2. Chop the onion, garlic, celery and carrots and combine in a large stock pot with a small drizzle of olive oil.

    Soften the veggies a bit, this speeds up the overall cook time. I sometimes put the lid on so it steams the veggies more instead of 'frying' them.

  3. Add the chicken and the broth/stock and bring to a rolling boil
  4. In the meantime, crack 4 eggs into a mixing bowl and scramble with a fork. Add 1 - 1 1/2 tsp. Lawry's Seasoning Salt and the flour (1/2 cup at a time) mixing gently with a fork.

    If you would like a bit firmer dumplings add more flour. If you would like light and fluffy dumplings add about a tablespoon of water.

  5. Add dumpling mixture with a spoon or drizzle with a fork into the boiling soup.
  6. Cover and cook for 15-20 minutes at medium.
  7. Salt and pepper to taste. Sprinkle in a handful of fresh parsley or about a tablespoon of dried if you don't have any fresh.
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