It's possible that I make the fastest chicken soup in the (North)west. It takes about 30 minutes. And I add matzo balls (which are like dumplings). This is truly comfort food.
I had a left-over roast chicken in the fridge with a good amount of white meat left on it. And the rest is history. I always treat chicken soup like stone soup. Throw in a bunch of sea salt, carrots, celery, peas, and other leftover veggies, and boil.
Jaclyn Kissel says
Do you think this would work with cutting the dumplings into squares instead of making balls?
Erica says
They don't have to be perfect. I'm not sure if they'll keep the square shape but you can try.
Kira says
Do you add any liquid to make the soup?
Erica says
yes, added to the ingredients 🙂
Erin says
Can the dumplings be made ahead of time?
Megan says
I made this last night and it was a success!!! I have 4 kids and it's so difficult to get everyone to like something but you have done it! They all LOVED it. And it was so easy. Thank you.
Erica says
Good to hear!
wendeth says
Have you made dumplings with any other flour....coconut perhaps. We are sticking to only almond and coconut and I wasn't crazy about the almond dumplings. I've considered just trying it myself, but thought I'd see if there was an opinion on it.
Erica says
Sorry - I haven't tried another flour yet. Rice flour might be nice if you do that. Not sure about coconut flour.
JulieAnne Fleck says
with the whole roasted chicken, should I take the skin off first, or would that help flavor it?
Erica says
I would keep the skin on - it adds flavor, some fat (which holds the flavor well) and then you can remove the skin when it's done.
Carol Canale says
Just made these dumplings with the last of my homegrown chives. They are WONDERFUL! Thank you for the recipe!
Erin says
I just finished making a big pot of chicken stew in the Crockpot. I've recently (less than a week ago) gone gluten free so instead of making noodles for it I thought I'd approximate my Mom's chicken and dumplings minus the dumplings and loading veggies in instead. While the stew turned out great, turns out I really miss the dumplings. I'm going to try making a small batch of these dumplings tomorrow and cook them up in the soup I reheat! Thanks for the recipe!! I'm excited about these!
Erica says
hope it works for you - seasoning the dumplings will go a long way as well.
Erica says
Thanks Kitty. Good to know ;).
Kitty says
Erica, I love, love, LOVE your blog! Will you ever come out with a recipe book so we die-hard readers can collect all of them in one bound issue.
Thanks!
Tina Marie Williams says
Erica, this looks so good that I'm going to make it right now! I just never thought of using my almond flour for the dumplings. What a great idea!
Erica says
Steve, I know what you mean about the word carcass. I couldn't come up with something better... chicken remains? I duuno.
Nancy says
Thank you thank you thank you! Can't wait to try the
Steve says
THis looks great, I have been craving dumplings. One of my favorie things growing up was my mom's beef stew with dumplings. Being a frugal mother of 5, she wouldn't let any leftover dumpling dough go to waste, so she would boil canned blueberries and add the leftover dumplings to that, and top with whipped cream for desert. One of my favorite meals. I'll have to try this and possibly with a beef stew as well. Why does the word carcass make it sound less appealing? lol
Erica says
Tracee, LOL. I stand corrected: Yes, use that carcass for another round.
Gina says
Yum, this is on my "to make" list! I love chicken and dumplings, and thought I'd need to leave the dumplings out from now on. So excited to try this!
Karen says
Oh My, what a lovely picture and I can't wait to try this soup.
Tracee says
I love dumplings, but haven't had them in 2 years. This looks good!
Oh, don't dispose that chicken carcass--put it in the crockpot and make a light chicken broth with it.