Chicken, bones & peppered dumplings.

Irisa Raina 9


If you think there is too much grease you can skim it off or what I do is to take some paper towel, fold it and using tongs to hold the paper towel, drag it over the top doing this as many times as you think necessary. I would do this before I add the green beans and dumplings.
I sometimes add baby northern white beans, yummy!
I also have added spinach or kale at the last minute. It is delish, and when I add any leafy greens to a pot I always add some fresh grated nutmeg, about 1 teaspoon or so.


★★★★★ 1 vote

6 generous bowls
50 Min
1 Hr 30 Min
Stove Top


  • ·
    1 tablespoon vegatable oil
  • ·
    chicken thighs 6 skin on bone in
  • ·
    short rib bones maybe 8
  • ·
    celery 4 stalks chopped
  • ·
    carrots 3 peeled and chopped
  • ·
    scallions about 6 chopped
  • ·
    white onion 1 medium chopped
  • ·
    green peppers 1 sliced thin
  • ·
    garlic 3 cloves “ roasted “
  • ·
    chicken broth 32 ounces “ 1 qt. “
  • ·
    beef broth 32 ounces “ 1 qt. “
  • ·
    sea salt 1 tablespoon & 1 tablespoon fresh ground pepper “ or season to taste “
  • ·
    turmeric 1 teaspoon
  • ·
    bay leaves 1 broken in 1/2
  • ·
    parsley 1 tablespoon “ dry “
  • ·
    oregano ½ teaspoon “dry “
  • ·
    basil ½ teaspoon “ dry “
  • ·
    a pinch of thyme
  • ·
    fire roasted tomatoes “ 14.5 can “
  • ·
    green beans “frozen “ 6 ounces “
  • ·
    my secret ingredient: 1 tablespoon light brown sugar
  • ·
    pioneer biscuit mix
  • ·
    1 heaping tablespoon fresh ground pepper

How to Make Chicken, bones & peppered dumplings.


  1. Put the oil in a soup pot and get it screaming hot, brown the thighs skin side down first then turn them over, then remove them from pan.
  2. Brown the short rib bones in the same pan.
  3. While you are browning the bones, remove the skin from the chicken.
  4. Remove the bones from the pan but do not discard all those beautiful brown bits on the bottom of the pan. That is where the flavors is, and then start to sauté the vegetables with the herbs, seasonings & brown sugar.
  5. Once the vegetables are sautéed, add the chicken and bones.
  6. Add the stock.
  7. Add the fire roasted tomatoes.
  8. Bring all of this to a boil, and then turn it down to a simmer and cover cooking for at least 1 hour. Taste for seasoning, adding more salt and pepper if necessary.
  9. Once the chicken is fully cooked, remove it and the soup bones. Let them cool and remove the chicken from the bones, and if there are any bits of meat left on the soup bones remove that as well. Add this back to the pot and discard the bones.
  10. Keep the soup hot “ on a simmer setting “ .
  11. Make the dumplings according to package directions. And if you like pepper add this to the mix.
  12. Just before you add the dumplings add the green beans and cover till the beans are heated through.
  13. Bring the soup back up to a boil, drop in the biscuits and cover and cook till the dumplings are done. About 5 to 8 minutes depending on how big you made them.

Printable Recipe Card

About Chicken, bones & peppered dumplings.

Course/Dish: Chicken Chicken Soups Pork
Main Ingredient: Chicken
Regional Style: American

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