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Chicken ‘n’ Dumpling Soup

Total Time

Prep: 35 min. Cook: 1-3/4 hours


20 servings (5 quarts)

Meet the Cook: This recipe's one I had to learn to marry into my husband's family! It is the traditional Hinz Christmas Eve meal, served before going to church. My father was a pastor who was always too keyed up from preaching to enjoy a big Sunday dinner. So I learned to make soup early on. Now, my husband is pastor to two rural churches. Our three children are 17, 15 and 13. -Rachel Hinz, St. James, Minnesota


  • 1 broiler/fryer chicken (3 to 3-1/2 pounds)
  • 3 quarts water
  • 1/4 cup chicken bouillon granules
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1/8 teaspoon ground allspice
  • 6 cups uncooked wide noodles
  • 4 cups sliced carrots
  • 1 package (10 ounces) frozen mixed vegetables
  • 3/4 cup sliced celery
  • 1/2 cup chopped onion
  • 1/4 cup uncooked long grain rice
  • 2 tablespoons minced fresh parsley
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons canola oil


  1. In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
  2. Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer.
  3. For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

Nutrition Facts

1 cup: 198 calories, 7g fat (2g saturated fat), 39mg cholesterol, 650mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 12g protein.

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