Rose Mary Mogan


This is my version of a cross between CHICKEN STEW & CHICKEN NOODLE SOUP, I wanted a soup because of the cooler weather, but I also wanted it to be thick rich hearty & flavorful. I achieved all of the above by adding in herbs & spices & throwing in the homemade rolled dumplings.

I made such a big pot, I thought I would have tons of it left over, but my husband loved it so much, he enjoyed 3 huge bowls of it, plus I gave some to my neighbor for her dinner with some homemade biscuits, & I had a bowl of it too.

It hit the spot on a cool September Evening in Illinois. Hope you like it too.

★★★★★ 1 vote
10 average servings
25 Min
1 Hr 30 Min
Stove Top


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4 lb
chicken legs & thighs (i used 8 pieces total)
2 1/2 lb
boneless skinless chicken breasts
2 large
onions, chopped
4-5 stalk(s)
bay leaves
1 lb
carrots, cut on bias and sliced
2 tsp
dried thyme
1 Tbsp
dried chopped chive
24 oz
frozen peas & carrots or mixed veggies
4 Tbsp
wondra flour or cornstarch
1 c
water or chicken stock
4 clove
garlic, minced
2 tsp
steak seasoning (like montreal)


3 c
white lily all purpose flour or cake flour
2 large
large eggs, room temperature
1 tsp
kosher salt
2 tsp
granulated garlic (not garlic salt)
1/2 c
extra virgin olive oil (or canola or vegetable oil)
3/4 c
water or chicken stock
1 Tbsp
chopped dried chive, optional



  • 1Wash chicken parts, and add to a large pot, cover with water & add bay leaves. PLEASE NOTE: I USE MORE MEAT THAN MOST COOKS, BECAUSE MY HUSBAND IS A MEAT LOVER, you can use a lot less if desired.
  • 2Chop celery and onions and add to pot along with minced garlic, steak seasoning and garlic powder & thyme.
  • 3Place pot over medium high heat and cook for about and hour or so or until chicken parts are tender. Skim any foam from top of chicken as it cooks.
  • 4While chicken parts are cooking, peel and slice carrots.
  • 5Once chicken is tender remove parts with slotted spoon to a large platter. Discard bay leaves. Allow to cool. Add the sliced carrots, and cook slowly while you debone the chicken. Skim off the excess fat from stock pot & discard.
  • 6Once parts are cool enough to handle remove the skin and bones & discard. Cut parts into bite size pieces. Then set aside till needed.
  • 7To prepare the dumplings add the flour, salt, & garlic powder, chopped chive if desired, to a medium size bowl, add in room temperature eggs, and extra virgin olive oil. Then add in the water and blend together with a fork until dough comes together. Shape and divide dough in half. Work with half of dough at a time, by sprinkling a small amount of flour over counter top, and also rubbing some over rolling pin, then roll out dough to about 1/8 inch thick then cut into strips and then cut strips into squares into desired lengths.
  • 8Drop dough into hot boiling liquid & allow to cook uncovered for about 20 minutes. I cut all of the dough into strips , and alternate on a plate or platter to pull them apart easily, before I begin to drop them into the hot stock pot. You will need to add additional flour to the work surface to keep the dumplings from sticking to surface or each other, for ease of removal from work surface.
  • 9Add chicken back into pot, along with frozen veggies, and continue to took till dumplings are tender. Taste to see if more spices are needed.
  • 10If you want your steoup to be much thicker, combine 2 tablespoons of wondra flour with 1/2 cup water, stir to blend together then pour into pot, and stir, cook for about 5 minutes, if it still is not thick enough repeat using the remaining 2 Tablespoons flour and half cup water. Stir until desired consistency is reached. Some of the ingredients used to make the egg dumplings, shown with the wondra flour. I will post a separate step by step picture instructions for making the egg dumplings.
  • 11Scoop up a big bowl and enjoy with your favorite salad or eat as a hearty satisfying meal in a bowl.

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