Chicken and Dumpling Soup

  • 4 chicken thighs -- about 1.5 lbs.
  • 1 c. diced celery
  • 1 c. diced carrot
  • 1/2 c. diced onion
  • 1/2 c. diced red pepper
  • 2 cloves garlic -- minced
  • 8 c. water
  • 1 T. salt
  • 1 tsp. black pepper
For the dumplings:
  • 2 eggs
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. Italian seasoning
  • 1 c. water
  • 2 c. flour

Heat a large stockpot over medium-high heat. Add the chicken thighs, skin side down, to the pot and cook for 2-3 minutes or until the skin is golden brown. Turn the chicken and cook an additional 2 minutes. Remove the chicken to a plate and remove and discard the skin.

Add the celery, carrots, onion, red pepper and garlic to the stockpot and sauté them over medium heat until softened, but not browned. Return the chicken to the pot and mix to combine. Add the water to the pot, cover and simmer for 15-20 minutes. Remove the chicken and de-bone it. Cut the chicken into bite-sized pieces and return it to the pot. Season to taste and continue heating over low heat.

Meanwhile, combine the eggs, seasoning and water in a medium bowl. Whisk to combine and gradually add the flour until a batter forms. Drop the batter by rounded tablespoonfuls into salted boiling water. Allow the dumplings to boil for about 5 minutes before removing from the water. You can either add the dumplings directly to the soup or cut them into smaller pieces according to your tastes. Serve the soup piping hot.

  • Yields: 12 servings
  • Preparation Time: 1 hour
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