Chicken Vegetable Soup with Dumplings
This is a soup I make almost every other week. It is the perfect way to use up your chicken bones and your leftover vegetables. Whenever we have a rotisserie chicken or a whole baked chicken I save the bones in the freezer until I'm ready for soup. Add your favorite vegetables and my Grandmother's hearty dumplings and you have a healthy and rib-sticking dinner.
- Bones, skin and juice from 1 rotisserie chicken.
- 20 cups water
- 2 carrots trimmed and chopped
- 1 onion halved with skin on
- 3 celery stalks, trimmed and chopped
- 2 potatoes, peeled and chopped
- 15 oz. can cannellini beans, rinsed and drained
- 1 - 28 oz. can crushed tomatoes
- 1 lb. bag frozen mixed vegetables
- 2 t. salt, divided
- 1/2 t. pepper
- 4 eggs
- 2 cups all purpose flour
- In a large stock pot, simmer chicken bones, skin and juice from the container in 20 cups of water with the halved onion and the trimmings from the celery stocks and carrots for 45 minutes. Strain out the solids and pick over the bones carefully to remove meat. Reserve meat. Add the crushed tomatoes and the raw vegetables. (carrots, celery, potatoes) Simmer until vegetables are tender. Add beans, chicken meat, frozen vegetables 1 t. salt and 1/2 t. pepper.
- While the soup is simmering mix eggs and remaining 1 t. salt in a medium bowl with a fork. Mix in flour 1/4 cup at a time until all 2 cups are incorporated. Depending on the size of your eggs you will use more or less flour but you want the dumplings to have as much flour as possible incorporated. The more flour, the lighter your dumplings.
- Using 2 teaspoons, cut the dumplings into the soup. Dumplings puff up so drop nickle sized pieces into the soup. When all the dough is in the soup, cover and bring to a full boil. The dumplings will rise to the surface and plump up.
- Return soup to a gentle simmer and serve. This soup is even better the next day!
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