Bone Broth and Chicken Dumpling Soup

After you have roasted your whole chicken and eaten some of the meat for a meal, here’s what I do next.

Bone Broth and then my grandma’s Chicken Dumpling Soup.

Bone Broth:

Take off all the remaining meat and put into a bowl for later.

Then put all the bones, fatty skin, organ meats and anything remaining in the roasting pan into your instant pot, stock pot, crock pot or dutch oven.

Add water until the bones are just covered. Add a generous amount of real salt and a splash of apple cider vinegar. Optional is to also add any leftover veggie scraps.

Instant pot: Put lid on and cook on high pressure for 2 hours. Let naturally release.

Slow cooker/crock pot: Simmer on low with lid on for 12-24 hrs. The longer the better.

Stock pot/dutch oven: Simmer on low with lid on for 12-24 hrs. The longer the better.

Let cool until you can work with it but not too much or put in the refrigerator as it will start to turn into jelly when it gets cool.

If making soup, while it is cooling you can start making the rest of the soup.

Once cool enough, strain the liquid away from bones and scraps.

That’s it for the bone broth! Store in the fridge for a week or can be frozen for a year! Use for soups, stews, gravy or just drink a cup warm.

Bone broth in instant pot after cooking but before the veggie scraps and bones are removed. 

Chicken Dumpling Soup

While broth is cooling, start chopping up your veggies, chicken meat and mixing up your dumplings.

~1 cup sliced carrots

~1 cup diced celery

~2 cups cooked diced chicken meat

(You can add any veggies that you like but this is my basic that the kids really love.)

Crack 6 eggs into a bowl and whisk with a fork.

Add a splash of milk or heavy cream.

Add ~2 teaspoons real salt or Redmounds Poultry Blend

Mix well.

Then add ~2 cups of flour. I add it 1/2 cup at a time and mix well. You want the texture of the dumpling dough to be thick enough to stick together but not too thick that your dumplings are dry and floury.

Bring your strained bone broth to a rapid boil.

Add your veggies and cook until tender.

Scoop ~ 1.5 tsp of dumpling dough onto a spoon and drop them one at a time the boiling broth. They will sink to the bottom at first but then float to the top when cooked. Repeat until all the dough is into the broth.

Add your chicken meat, stir well and turn off the pot to let cool.

Add salt and pepper to your liking.

Serve with warm sourdough bread topped with loads of rich butter.

This meal with nourish you inside and out!

Hazel loves chicken dumpling soup! Especially the dumplings. :)