Return to Home Page Get a Catalog Search Enter Online Store

This easy, great-tasting soup is one of our favorites for 'hot soup Friday'--a very nice addition to our lunches during the cold Wisconsin winter. To make easy chicken stock, use the recipe below.

  • 2 quarts (8 Cups) Chicken Stock
  • 1-2 lbs. chicken meat, pulled from the bones of the chicken used to make the stock
  • 1 medium onion, peeled and diced (about 1 Cup)
  • 2-3 carrots, peeled and diced (about 1 Cup)
  • 2 stalks celery, ends removed, diced (about 1 Cup)
  • ½ tsp. BOUQUET GARNI
  • 1-2 tsp. salt
  • 1 tsp. BLACK PEPPER


  • 1 Cup all-purpose flour
  • 1 egg
  • 1/3 Cup milk or water (using all milk yields softer dumplings; we use half milk, half water)
  • ½ tsp. salt

Add the stock to a large soup pot and bring to a low simmer. Add the vegetables, BOUQUET GARNI, GROUND CELERY SEED, salt, and PEPPER. Simmer until the vegetables are tender, about 30 minutes. Add the chicken for the last 5 minutes of cooking so it doesn't break up in the soup. In a separate large pot, bring 2 quarts of water to a boil. In a medium bowl, combine the flour, egg, milk, water, and salt and stir until smooth. Once the water is boiling, drop teaspoonsful of dumpling batter into the water and cook for 5 minutes, or until the dumplings float. Cooking dumplings in the soup will make the soup cloudy. When the dumplings are ready, drain the water off, add to the soup, and serve.

Yield: 8-12 bowls
Prep. time: 10 minutes
Cooking time: 45 minutes

Bouquet Garni .8 oz. 1/2 cup jar
Celery Seed Ground 1.9 oz. 1/2 cup jar
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar

2005 Penzeys Spices. All rights reserved.