Chicken, Vegetable, And Dumpling Soup Recipe

Name: Chicken, Vegetable, And Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 pounds chicken wings; 6 1/2 quarts low-salt chicken broth (preferably organic); 8 large carrots, thickly sliced, plus 2 cups 1/2-inch cubes; 3 large onions, peeled, quartered; 6 large celery stalks, thickly sliced, plus 2 1/2 cups 1/2-inch-thick slices; 4 large parsnips, thickly sliced, plus 2 1/2 cups 1/2-inch cubes; 2 whole medium leeks, halved lengthwise, rinsed, thickly sliced crosswise, plus 2 1/2 cups 1/2-inch-thick slices of white and pale green parts; 1 1/2 cups plus 2/3 cup chopped fresh Italian parsley; 3 tablespoons chopped thyme, divided; 1 1/2 teaspoons whole black peppercorns; 8 large whole allspice; 3 fresh bay leaves; 3 1/2 to 3 3/4 pounds large chicken breast halves with skin and bones (4 to 5); 6 tablespoons all purpose flour; 1/2 cup chopped fresh chives

Servings: persons

7 1/2 pounds chicken wings
6 1/2 quarts low-salt chicken broth (preferably organic)
8 large carrots, thickly sliced, plus 2 cups 1/2-inch cubes
3 large onions, peeled, quartered
6 large celery stalks, thickly sliced, plus 2 1/2 cups 1/2-inch-thick slices
4 large parsnips, thickly sliced, plus 2 1/2 cups 1/2-inch cubes
2 whole medium leeks, halved lengthwise, rinsed, thickly sliced crosswise, plus 2 1/2 cups 1/2-inch-thick slices of white and pale green parts
1 1/2 cups plus 2/3 cup chopped fresh Italian parsley
3 tablespoons chopped thyme, divided
1 1/2 teaspoons whole black peppercorns
8 large whole allspice
3 fresh bay leaves
3 1/2 to 3 3/4 pounds large chicken breast halves with skin and bones (4 to 5)
6 tablespoons all purpose flour
1/2 cup chopped fresh chives

1
Combine chicken wings, broth, sliced carrots, onions, thickly sliced celery, sliced parsnips, thickly sliced leeks, 1 1/2 cups parsley, 1 1/2 tablespoons thyme, peppercorns, allspice, and bay leaves in 14- to 16-quart pot. Bring to simmer over high heat. Add chicken breast halves, skin side down, and push to submerge. Simmer until chicken breasts are just cooked through, turning once and adjusting heat to maintain gentle simmer, 20 to 25 minutes.
2
Transfer chicken breasts to rimmed baking sheet; continue to simmer broth. Cool chicken 20 minutes. Remove skin and pull all meat from bones (reserve skin and bones). Tear meat into bite-size pieces. Transfer meat to large bowl; cover and chill.
3
Add skin and bones from breast halves to simmering broth. Increase heat and cook broth at active simmer 1 hour 15 minutes. Strain broth into another large pot. If necessary, boil until reduced to 19 to 20 cups richly flavored broth. Discard chicken and vegetable mixture strained from broth. Cool broth 2 hours. DO AHEAD:
4
Spoon fat from top of broth into saucepan. Heat just until melted. Pour fat into small bowl; return 6 tablespoons to pan. Add flour; blend until roux is smooth.
5
Bring broth in pot to simmer. Whisk 4 cups broth into roux and whisk over medium heat until mixture is smooth and comes to boil, about 5 minutes. Set aside.
6
Add cubed carrots and parsnips to remaining broth in pot; add thinly sliced celery and leeks. Cover pot. Simmer until vegetables are tender, about 10 minutes. Whisk in roux mixture. Add chicken pieces and dumplings, then 2/3 cup parsley, 11/2 tablespoons thyme, and chives. Simmer to heat through; season with salt and pepper.
7
Ladle soup into large shallow bowls.

2078

kcal

Calories

Fat

Carbs

351

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 7 1/2 pounds chicken wings, 6 1/2 quarts low-salt chicken broth (preferably organic), 8 large carrots, thickly sliced, plus 2 cups 1/2-inch cubes, 3 large onions, peeled, quartered, and more.

Yes, Chicken, Vegetable, And Dumpling Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Vegetable, And Dumpling Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions