Chicken Dumpling Soup https://www.penzeys.com/shop/recipes/chicken-dumpling-soup/ This easy, great-tasting soup is one of our favorites. 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) 1/2 tsp. THYME 1/8 tsp. GROUND CELERY SEED 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) 1/2 tsp. salt 2-3 lbs. chicken parts (thighs and legs render the best stock) 1 medium onion, peeled and quartered 1 carrot, peeled and halved 1 stalk celery, halved or a pinch of CELERY FLAKES 2 big WHOLE TURKISH BAY LEAVES 1 pinch SAFFRON threads 5-10 WHOLE BLACK PEPPERCORNS 1 whole CLOVE 3 quarts cold water