Although it doesn’t seem to get that cold here in Richmond, we did have a nice cool spell where we had a few days in the 60s.  As soon as I felt a little chill I wanted to make soup.  I love soup and in turn I really enjoy making it.  You put in a few ingredients and come back a couple hours later and it is all done.  OK, maybe it is not all done, but there is quite a bit of downtime.  My kind of cooking.  Maybe that is why I love BBQ so much.  Back to the soup, I love chicken noodle soup. It is nice because it contains a couple of ingredients and the basis, chicken can be purchased in whole form on the cheap.  It is weird, a whole chicken costs $5 but four chicken breasts cost $8. Well here is my take on chicken and dumpling noodle soup using the tasty dumpling noodles that I just blogged about.

Chicken and Dumpling Noodle Soup

  • 1 whole chicken (about 3 -5 pounds), rinsed, giblets discarded
  • 2 tbs olive oil
  • 5 carrots
  • 5 celery stalks
  • 2 large onions
  • 1 head of garlic plus 3 cloves
  • 2 tbs thyme
  • 3 bay leaves
  • 1 tbs parsley
  • 1 tsp poultry seasoning
  • Kosher salt and Black Pepper
  • 1 batch of dumpling noodles, or 8 oz of your favorite egg noodles

The Stock

Place the chicken along with 2 carrots, 1 onion , 3 stalks celery, head of garlic, 1 tbs thyme, 2 bay leaves, 2 tsp salt and 2 tsp black pepper in a large stockpot over medium heat. Pour in only enough cold water to cover the chicken.

Making the stock

Bring the mixture to a boil.  Once at a boil, lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours. Simmer with the pot partially covered.

Simmer the chicken

As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Shred the chicken

Carefully remove the chicken from the stock. When its cool enough to handle, discard the skin and bones; hand-shred the meat and set it aside.

Homemade Stock

Strain the stock through a fine collander into another pot to remove the vegetables and other solids. Discard all of the veggies.  Set the stock aside for use in the soup.  If you want to make the stock ahead of time you can cover and refrigerate for up to one week or freeze for two months.

The Soup

Dice up 3 carrots, 2 stalks of celery and 1 onion.  Also mince three cloves of garlic.  Set aside.

Place a large pot on the stove over medium heat.  Once hot add 2 tbs olive oil and add the carrots, celery, onion, tbs thyme and 1 bay leaf.  Cook for 5-6 minutes until the veggies start to soften.

Cook the veggies

Add the freshly made chicken stock along with 1 tbs poultry seasoning and bring to a boil.

Add the stock and add the noodles

Boil for 15 minutes or until the veggies are tender.  Then add the noodles to the pot.  Allow to boil until the noodles are done.  The fresh dumpling noodles take about 10 minutes, while store bought dried egg noodles take between 6-8 minutes to cook.

After the noodles are cooked add the chicken back to the pot.  Also add the parsley.  Allow to simmer for 3-4 minutes to heat the chicken back up.  Taste and add salt and pepper.  Every soup is different but mine took about 2 tsp salt and 1 tsp pepper.

Soup Time

Portion the soup into bowls and serve.

Chicken Noodle Soup

This soup is one of my favorite meals.  I especially love the dumpling noodles.

It is noted that you can use store stock instead of the homemade.  You can also use a roasted chicken from the supermarket.  Making this whole dish only a 20 minute meal.  However, homemade stock is always the best.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

8 Comments

  1. I understand you are making home-made stock. But instead of throwing away all those veges, why not reuse them in the soup? A lot of these recipes for chicken & dumpling soup say to strain the stock. I would strain the stock to catch some of the fat. But everything I put in the pot would be used for the soup. You ended up cutting up veges again anyway. Does that make sense? Maybe I’m missing something. Am I?

    • Rex Reply

      Melissa, Thanks for the comment. I see where you are coming from. However, the reason for using a new batch of vegetables is that the veggies lose their texture during the stock process. Therefore, in order to have the correct texture, you need to cook more veggies. Otherwise you end up with a mushy veggies.

  2. This recipe calls for two large onions. I see where one onion is to be diced and sauteed in olive oil for the soup. Where’s the second onion go?

    • Rex Reply

      You are right Jennifer. I forgot to mention that one of the onions goes into cooking the chicken. I have amended the recipe to fix this issue. Thanks for finding my error.

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