BrokeAss Gourmet

BrokeAss Gourmet

There's No Place Like Home: Chicken Soup with Dumplings

  • Prep Time 0:30
  • Cook Time 2:00
  • Estimated Cost $17.00
  • 35 Comments

When my kids were little and I was getting my doctorate in psychology, there wasn’t much money or time for cooking. Inexpensive dishes that could be prepared in advance ruled the day and chicken soup with dumplings totally fits that bill. It is inexpensive (especially if you buy the chicken when it is onsale for 79 c/lb and keep in the freezer just for this dish), easy to make, and there is no better comfort food in the world. Wonderful spices like fresh thyme, rosemary and dill are bonus and make this homey dish truly gourmet. (And listen up you creative kids: Gabi loved making “mastodon” skeletons out of the leftover chicken bones!)

Ingredients

  • 1 stewing chicken (about 5 pounds) $4
  • 12 cups water
  • 2 8 oz cans low sodium chicken broth $2
  • 2 rib celery and leaves sliced $1
  • 2 carrots sliced into coins $0.50
  • 1 onion, chopped $1
  • 1 clove garlic, minced Pantry
  • 1 tsp fresh or dried thyme leaves $1
  • 2 bay leaves $1
  • 15-20 whole peppercorns Pantry
  • 1 cup sifted flour Pantry
  • 1 tsp baking powder Pantry
  • 2 tbs fresh rosemary chopped $1
  • 1 tsp dried dill (or fresh if you have it) $1
  • 1/2 teaspoon salt Pantry
  • 1 tbsp butter or shortening $1
  • 1 small bunch parsley, minced and divided in half $1
  • 1 egg $1.50 for 6
  • 3 tablespoons milk $1

Recipe Serves 4 generously with leftovers

Directions

  1. Rinse chicken and remove giblets and any extra fat. Chop onion, garlic, celery and carrots and place in the bottom of a large soup pot. Add thyme, bay leaves, half of the parsley, and peppercorns. Place chicken on top of vegetables and spices and add water and low sodium chicken broth. Bring to a boil, turn down to a simmer and cook for 1.5 hours. Remove chicken and let cool. When cool, remove skin and bones and shred chicken meat and return to pot. Your chicken soup is done and ready for the dumplings!
  2. Prepare dumpling batter: Combine flour, baking powder, and salt. Cut shortening/butter into flour mixture; add rosemary, dill, and the remaining parsley. In a separate bowl, whisk together egg and milk; add to dry mixture and stir with fork until well blended. Bring chicken soup to a very low boil and drop dumplings by teaspoonfuls onto chicken soup. Turn soup down to a simmer and cover and steam for 10 minutes, and then simmer 10 minutes more with lid off until dumplings are fluffy and done inside. Delicious, BrokeAss cheap and your family and friends will thank you for it! Leftovers are awesome the next day.

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What They're Saying

Jake of 8bitjoystick.com, on Mar 30, 08:00 PM, wrote:

I made these for my sick lady friend and she loved it. it was super tasty.

Tanya Wagner, on Apr 2, 04:39 PM, wrote:

The dumplings in this soup definitely make this meal, and separate this soup from any of its kind. My husband is from the south, home of the “dumpling”, so I was a little skeptical at first. The dumplings blew us away with a zesty herbal flavor, that was truly one of a kind. The incomparable dumpling is very unique and will leave you wanting more. Your guest’s will wonder what these are made of and pile their soup with this savory flavored delight.

Sarah, on Apr 14, 10:32 AM, wrote:

I made this soup for my Passover seder (substituting the dumplings for my own matzah balls). My guests were raving! This is one of the easiest and tastiest chicken soups I have made. Everyone keeps asking for this recipe.

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Here’s how to build dinosaur skeletons out of chicken bones: http://www.levins.com/bonebooks.shtmlu

Rebecca , on Jan 25, 01:40 AM, wrote:

i have made this soup, not exactly this receipe, but it definitely add’s to change with the different spices, it was well received and everyone who has eaten it, loved it!! gonna give this receipe a try as well…

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This looks delicious! I remember my grandma Judy making me this soup when I was living with my 4 cousins in Texas.

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