Hearty Chicken Vegetable Soup with Dumplings Recipe

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A quick to make, hearty and healthy dinner for a cold winter night. This recipe begins with a rotisserie chicken and stretches that economical chicken for 2 full meals. The broth is seasoned with vegetable peels and trim that I always save in a plastic bag in my freezer. The core of tomatoes, the tails of parsley, carrot peels, potato peels, asparagus tails...all go into a ziplock in the freezer to save for soup making.

Prep time:
Cook time:
Servings: 10


Cost per serving $1.37 view details
  • 1 rotisserie chicken
  • 1 sprig of fresh thyme, rosemary or oregano or a handful of fresh parsley
  • Trim pieces of celery or tomato, peels from carrots, your freezer bag of vegetable trim
  • 10 peppercorns
  • 1 large onion, unpeeled and cut in half, leaving the root intact
  • 1 28 oz can of crushed tomatoes, or whole tomatoes crushed by hand
  • 1 can tomato paste
  • 3 potatoes, diced
  • 3 carrots, diced
  • 1 turnip, diced
  • 3 stalks celery, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 8 oz. package frozen corn
  • 1 8 oz package frozen peas
  • 1 8 oz. package frozen lima beans
  • 1 8 oz package frozen green beans
  • 4 eggs
  • 2 cups all purpose flour
  • 2 teaspoons salt


  1. Remove all the meat from the chicken and reserve for another meal.
  2. Put all the chicken bones and skin and the juice from the chicken container in a large stock pot. Cover with water.
  3. Add herbs, vegetable trims, peppercorns and onion.
  4. Bring pot to boil and simmer for 30 minutes.
  5. Strain broth back into the pot, you should have about 1 gallon.
  6. Add 1/2 gallon water.
  7. Pick over bones and add any chicken to the pot.
  8. Add tomatoes and tomato paste.
  9. Bring broth to boil and add potatoes, carrots, turnip and celery.
  10. When the fresh vegetables are soft add the frozen vegetables.
  11. While the vegetables are cooking break the eggs into a large mixing bowl.
  12. With a fork mix in salt.
  13. Using the fork, incorporate the flour spoonful at a time until you cannot possible mix in another spoonful. The amount of flour you use will depend on the size of your eggs but your dumplings will be lighter if you add more flour, so keep mixing until you can't mix anymore!
  14. When all the vegetables are cooked, use two teaspoons to drop in the dumplings 1/2 teaspoon each. The dumplings will puff up so don't be tempted to make them any larger.
  15. Immediately cover the pot and simmer until all the dumplings rise to the top fully cooked.
  16. Serve piping hot!
  17. This recipe is even better day two and freezes well.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 370g
Recipe makes 10 servings
Calories 361  
Calories from Fat 28 8%
Total Fat 3.19g 4%
Saturated Fat 0.81g 3%
Trans Fat 0.0g  
Cholesterol 75mg 25%
Sodium 799mg 33%
Potassium 1444mg 41%
Total Carbs 69.51g 19%
Dietary Fiber 13.4g 45%
Sugars 8.92g 6%
Protein 17.3g 28%
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