Chicken N' Dumplings

When the weather gets cold, all you want is some good, hot, comfort food and this one pot dish fits the bill. It is sort of like a southern style chicken soup but a little thicker and with a deeper, richer flavor than the typical Jewish chicken soup. Then you get to the goodies inside- the meat of a whole shredded chicken, hunks of hearty veggies and big pillowy dumplings, it is goodness in a bowl. I very rarely have time to make my own chicken stock but I had been planning on making this dish for a while and wanted to put as much love in as possible. Using chicken stock made this dish super flavorful and rich tasting though you could use vegetable stock or even water because the chicken simmering in the soup will give it plenty of flavor. With winter around the corner, I highly recommend you add this to your dinner or Shabbat menus! Enjoy!

1 2-3 pound chicken, cut into 8 pieces
1 cup flour
2 Tbl olive oil
5 carrots, cut into chunks
2 stalks celery, sliced
2 leeks, cleaned and sliced
2 zucchini, cut into chunks
1 tsp turmeric (optional but gives great flavor and a rich yellow color)
15 cups chicken stock (you can use water, the chicken simmering in the water will give it flavor but the end result is much richer when you use stock)
3 Tbl chopped fresh parsley
salt and pepper to taste

Season the flour with salt and pepper and coat each piece of chicken in the flour. Heat the oil in a heavy bottomed pot like a Dutch oven and brown both sides of each piece of chicken, then remove to a plate. Add the carrots, celery and leek and saute scraping up the brown bits from the chicken and cook until the leeks are translucent. Add the stock, turmeric, season to taste with salt and pepper and bring to a boil. Add the chicken back in, lower to a simmer and simmer for half an hour. Add the zucchini in and simmer for another half an hour, add the parsley and taste for seasonings. Remove the chicken and shred the meat off the bones and add it back into the soup. Prepare the dumpling mixture and while the soup is at a low boil add the dumplings in by heaping tablespoons full, Depending on the size of the dumplings they need to cook for between 20-30 minutes.

For the Dumplings:
2 3/4 cups flour
2 eggs
1 tsp salt
1 cup cold water

Mix the flour and salt together and stir in the eggs. Slowly add in the water until a sticky, gloppy dough forms.


  1. Do you have e to use a Dutch oven? What if you don't have one?

  2. Thank you for this recipe! Made it last night and they came out wonderfully. Ridiculously easy & quick too.


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