Chicken and Dumpling Soup

I usually make this with leftovers from my Roasted Chicken Dinner. This is a favorite of everyone in my family. A comfort food that is also relatively healthy with the added bonus of being extremely cheap to make.

If you are not making it from leftovers, you will want to brown some chicken pieces in oil first and then add them to the soup. Take them out right before adding the dumplings, and take the meat off the bone and add it back to the soup.


  • For the soup:
    • 1 large onion, diced
    • 4 stalks of celery, diced
    • 6 cloves of garlic, minced
    • 4 carrots, thinly sliced
    • 1 tablespoon butter or chicken fat
    • 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
    • bone broth and/or chicken drippings
    • extra broth to cover soup or water and chicken bouillon
    • 2 cups chopped cooked chicken
  • For the Dumplings:
    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 garlic powder
    • 1 tablespoon butter or chicken fat
    • 1/2 cup milk


  • Melt butter or chicken fat in large stock pot.
  • Sauté onion and celery until onion is translucent.
  • Add garlic and sauté until fragrant.
  • Add carrots and broth. Cook on low heat until carrots are tender.
  • Add chicken and raise heat to medium.
  • Meanwhile make the dumplings:
    • Mix the flour, baking powder, salt, and garlic powder.
    • Cut the fat into the flour mixture.
    • Add the milk a little at a time until flour mixture is pulled together but dough is not sticky.
  • Break into small 1/2 inch pieces and drop into soup.
    • If to much milk was added and dough gets sticky use two spoons to break off small pieces and add to soup.
  • Cook for 5 minutes longer and then serve.