As I’m writing this recipe, it’s 80 degrees outside. It’s nearly November in Kansas?! Surely there is a record in history of snow somewhere in Kansas on this date. But here we are still putting our summer clothes to use. However, my recipes have changed. I’m no longer making so many salads and salsas. I’ve begun making stews and soups with all my wonderful fall veggies from the garden.
We may be eating hot soup in summer clothes, but I just can’t help but be in a spirit to celebrate fall. Growing up my dad made the best chicken noodle soup. My mom made most all the meals except chicken noodle soup. It’s my dads specialty and it nearly took him all day. I’ve never asked him, but I imagine he makes it the way his mother did, and perhaps the way my great grandmother did.
No matter if you ate chicken noodle or dumpling soup from a can or if it was homemade, it’s seems to have some nostalgia tied to most American hearts. I mean, there is an entire book series called Chicken Soup For The Soul. Chicken soup and home / family just resonate together.
Apart from the heart warming feeling of this soup recipe it’s also got some special powers different than modern chicken soups. It’s prepared traditionally which allows for it to have great nourishment capabilities. Sadly modern food preparation practices have sacrificed nutrition due to a new need of convenience as a priority verses nutritional necessity as a priority, which was how our ancestors determined how to prepare food.
This recipe involves using homemade bone broth and soaking the grains for the dumplings. The homemade bone broth has many added nutrients that I’ll later explain in a post solely about bone broth later. The soaking of the grains eliminates phytates (better explained here).
And boy, oh boy is it tasty!
Chicken Dumpling Soup Recipe
For The Soup
4-5 lb whole chicken
5 bay leaves
5 tbsp butter
2 tbsp salt
water to cover chicken
1 medium onion
4 medium carrots, chopped
2 celery stocks
2 potatoes chopped
For The Dumplings
2 1/4 cups whole grain spelt, einkorn or kamut flour.
1 cup kefir, buttermilk or raw milk
5 tbsp butter
1 tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Preparing The Chicken
Put the chicken into a large soup pot.
Cover with about ½ inch of water and add onion, bay leaves, butter, salt, and pepper.
Cover, set over high heat, and bring to a boil.
Reduce heat to low, partially cover, and very gently simmer until the chicken is cooked through, about 1 hour.
When the chicken is done, transfer it to a cutting board, leaving the broth and bay leaves in the pot.
When chicken is cool enough to handle, pull the meat from the bone in small pieces and set aside (save bones, skin to make bone broth with later).
Making The Dumplings
Mix flour and kefir or your choice of dairy, and melted butter.
Cover and soak overnight.
After soaking, add remaining ingredients.
You may need to add a little more liquid to keep it moist.
*If you choose to not soak, combine all ingredients.
Added carrots, celery, and potatoes to broth used for cooking the chicken in the large soup pot.
Bring the broth back to a boil
Scoop dumplings into soup using a round tablespoon.
Reduce the heat to a simmer to cook dumplings and vegetables for 30 minutes.
Keep the pot uncovered and stir occasionally to keep the dumplings from sticking to sides.
Add the shredded chicken in last remaining 5 minutes of cooking time.
Add salt and pepper to taste.
Garnish with dried parsley when serving.
The chicken can be cooked ahead of time. I often will used a leftover roasted chicken.
This meals works great as a freezer meal. Make sure that the dumplings are thoroughly cooked before freezing otherwise they will become hard and dried out.
Divide into freezer bags. Thaw in refrigerator and reheat over the stove in a large soup pot. Add liquids if necessary to keep it from drying out.