Over the weekend I made a homemade Chicken Noodle Dumpling soup for a dear friend of ours who was a bit under the weather from a bad cold. I love soup … any kind of soup. So before I took the kettle of soup down to her (she lives downstairs from us) I scooped out enough for us to have soup for dinner tonight. Oh man … it’s so good. It always gets better if you refrigerate it for 24 hours before you serve it.

The seasonings and flavors marry together and bring out a richness of flavors that stands out from other soups. Okay … I’m bragging a bit. But this is darn good soup. I’m going to provide the recipe just the way I made it, and add some comments just in case you don’t have everything I call for in the recipe.


  • 1 whole chicken (no giblets)
  • 1 quart homemade vegetable stock (canned is fine)
  • 2 (14 oz) cans Chicken Broth
  • 1 medium onion-diced small
  • 3 Bay Leaves
  • 1 tbsp black peppercorns
  • 4 cups cold water
  • 4 carrots-diced small
  • 4 stalks celery-diced small
  • 1 cup small spaghetti like soup noodles (I do not use noodles that won’t stay on my spoon!)
  • 3 Chicken bouillon cubes
  • 2 tbsp butter
  • 1/2 tsp white pepper
  • Salt to taste
  • 4-6 shakes of Maggie Seasoning

Directions:  Combine whole chicken, vegetable stock, chicken broth, onion, Bay Leaves, peppercorns in a large stockpot. Add enough cold water to cover the chicken. Cover and simmer for 1 1/2 hours. Remove chicken from liquid and allow to cool enough to handle. Strain the liquid to remove all the small stuff that may have cooked out of the chicken. While you wait for the chicken to cool, prepare the carrots and celery. Add to the liquid. Debone the chicken and remove the skin. Be extra careful that no small bones remain. Dice the chicken into small pieces and add back into the liquid. Bring the liquid back to a simmer. Add in the noodles, Maggie Seasoning, white pepper and then check for taste. Depending on taste, add salt and/or up to 3 Chicken bouillon cubes. I also add 2 tbsp butter …. I know, why add butter? Because my mom always did and it makes the broth richer in taste. She would add a 1/4 cup or more … so I’m trying to be healthier by only adding 2 tbsp. Try it, I think you will agree with me. At this point the soup needs to simmer for a while – maybe another 45 minutes.

About 20 minutes before you are ready to serve, prepare the dumplings.

Dumpling ingredients:

  • 3 tbsp shortening
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup whole milk
  • 1/2 tsp dried parsley

Directions:  Cut in the shortening, flour, baking powder, salt and dried parsley until crumbly. Add milk and mix until just combined – do NOT over mix! Bring the soup up to a strong simmer. Using a 2 oz. ice cream scoop, carefully drop the dumplings into the simmering liquid. Work quickly so the first dumplings haven’t been in the liquid cooking for 4 minutes until you get the last one in! As soon as you have dropped the last one, cover the pot and do NOT peek! Not even once. Time it for 19 minutes and those dumplings will be large, puffy clouds of goodness that you will savor with each bite. It’s time to eat – so ladle in the rich liquid mixed with tender vegetables and noodles.