Chicken & Herb Dumplings Soup is the original bone broth, a classic, zero-waste dish made with leftovers
This recipe is a part of a holiday recipe roundup collaboration hosted by Natasha of @asiliglamcooks. For this week we are focusing on cozy fall recipes. I hope you’ll enjoy this submission.
Collards Are The Old Kale is a site dedicated to celebrating the African-American Heritage Diet which is largely plant-based, local, organic, and primarily gluten-free.
Chicken & Herb Dumplings Soup is the original bone broth, a classic, zero-waste dish made with leftovers. In African-American vernacular “soup” is omitted thus implied; we just call it “Chicken & Dumplings.” The leftover in this instance is a whole chicken. We take the carcass or what remains of it after roasting, and eating a hen, then make an incredible new dish that will please everyone just as much as the initial incarnation, perhaps, more so. You can use my Rosemary Chicken recipe for a roasted hen or you can use raw chicken parts. Let’s get started!
Chicken & Herb Dumpling Soup
- 1 4lb. Organic Stewing Chicken (You can use 3 chicken thighs)
- 8 cups Water
- 3 cloves Garlic, minced
- 1½ tbsp Organic Celery, minced
- 1 tbsp Organic Red Onion, minced
- 1 Bay Leaf
- 1 tsp Real Salt
- 1 tbsp Jane's Krazy Mixed Up Salt
- 1½ tsp Fresh Sage, chopped
- 1 tsp Fresh Thyme
- ¼ tsp Black Pepper
- 1-2 Medium Organic Carrot, sliced
- 3 Crimini Mushrooms, minced
- 1 bunch Italian Parsley, garnish
- Herb Dumplings
- 1½ cups Organic Flour
- 2 tsp Organic Baking Powder
- 2 tsp Jane's Krazy Mixed-Up Salt
- 1 tbsp Butter, cold
- 1 tsp Dill Rosemary can be substituted
- 1 tsp Organic Green Onions, minced (Red Onions can be substituted)
- ¾ cup Organic Milk
- ¼ tsp Coarse Black Pepper
- Place chicken in a pot with the water. If using raw chicken thighs, brown them first in a tablespoon of olive oil for two to three minutes on each side, set at medium high heat.
- Add seasonings, sliced carrots, celery, onions, mushrooms and any other vegetables. Cover and bring to a boil.
- Reduce heat and simmer for about 2 hours.
- Sift flour, baking powder and Jane's Krazy Salt together.
- Cut cold butter into flour with a pastry blender, two knives or fingers until the mixture resembles corn meal.
- Stir in dill, onions and pepper.
- Add milk and stir only enough to mix well.
- Drop by tablespoonfuls into boiling chicken broth.
- Cover and cook for 10 minutes.
- Remove the cover and cook for 10 more minutes.
- Remove from heat and serve immediately.
Do not make the dumpling mixture until right before dropping them into the soup. Make sure to stir the milk into the flour thoroughly or your dumplings will be dry in the center.
I use a large metal spoon to form large dumplings - it usually comes out to about 8 or 9 dumplings. You can make them smaller if you’d like - it doesn’t matter.
Turn the heat up slightly right before adding the dumplings so that they cook adequately.
Thank you, Robin for submitting this recipe! Tune in tomorrow for our next submission for our cozy fall recipe collaboration hosted by @asiliglamcooks and friends.