I love soup. I could eat it several days per week (and often do). 
It’s that time of year when  a pot of Chicken Soup is just what the doctor ordered.
This one is SO EASY that ANYONE CAN DO IT!
I love making my own stock not only because it’s fresh, seasoned well and tastes so much better than store bought but also because it makes my home smell so good while it’s simmering. 🙂
This soup really is as easy as “1, 2, 3”.

1 Chicken – uncooked
1 Large Shallot – sliced
4 Large Carrots – 2 cut into chunks and 2 thinly sliced
4 Ribs Celery – 2 cut into chunks and 2 thinly sliced
1 Medium Yellow Onion – chopped
5 Large Cloves Garlic – Smashed
2 Medium to Large Leek – thinly sliced
1 Bay Leaf
1/2 package No Yolks “Dumplings”
Salt & Pepper to taste (you guessed it, I used Natures Seasons again)

Put the chicken, shallot, carrot, 3/4 of the yellow onion, the chopped celery and carrot, garlic, rosemary, thyme and sage in a pot. Season well but be careful with the salt. It will be easy to add more later.

1 Stock

Add enough water to the pot to cover the ingredients.

Bring to a boil then reduce to a simmer and cook for an hour to an hour and a half. This will depend on the size of your chicken. If the legs pull off easily, it’s done.

(I pulled the sage out after about 1/2 an hour)

NOW, place a colander over another large pot or bowl.
SLOWLY (It’s HOT liquid and will splash and burn if you do this too quickly) pour the stock through the colander.
Break up the chicken a bit to get it to cool faster.

While the chicken is cooling, slice the remaining carrot, celery and yellow onion. Slice the leek too. If you want more veggies or more of what I have listed – chop ’em up and get ’em ready to go in that pot.


Once the chicken has cooled enough to handle, remove the skin and discard. Remove chicken from the bones (should pull right off) and discard the bones as well. Chop meat as desired. Big pieces, little pieces……… it’s up to you. It’s your soup :-).

Now it’s time to get super serious (just making sure you’re paying attention here).

Return the strained stock to stove. (use the 1st or 2nd pot – doesn’t matter). Give it a taste and add salt and pepper if desired.

Bring to a light boil and add the vegetables and bay leaf and simmer for 15 minutes.

Now add the “Dumplings” and cook for 5 minutes.**

Turn off heat and add the chicken. It’s already cooked so all you need to do is warm it.

Taste again for seasoning.

Ladle into bowls or soup mugs and enjoy!

Ready for bowl

**The pasta package does say to cook longer but keep in mind that you’re not taking pasta out of the hot soup so they will keep cooking. If you’re not serving right away, I recommend putting the soup in the refrigerator to bring down the temperature and help the dumplings to stop cooking.
I did use about 3/4 of the bag of dumplings. I wasn’t paying attention and I forget about much they “plump” but as you can see, it didn’t really mess it up. 🙂