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Chicken Soup & Dumplings
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8 cups water

2 pounds chicken wings

1 large (1 cup) onions, chopped

1 bay leaf

4 to 5 medium (1 1/2 cups) carrots, sliced

2 ribs (1 cup) celery, chopped

1/2 teaspoon garlic salt




1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons cold Land O Lakes® Butter

1/2 cup milk

3 tablespoons chopped fresh parsley

How to make

  1. STEP 1

    Combine water, chicken wings, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat, 10-15 minutes, until mixture comes to a full boil. Reduce heat to low. Cover; cook, 1-1 1/2 hours, until chicken is tender and comes off bones.

  2. STEP 2

    Remove chicken from broth. Cool chicken slightly; remove from bones. Discard bones and skin. Strain broth.

  3. STEP 3

    Return chicken and broth to saucepan. Add remaining onions, pepper and all remaining soup ingredients. Cook over high heat, 10-15 minutes, until mixture comes to a boil. Reduce heat to low. Cook 5-10 minutes until carrots are tender.

  4. STEP 4

    Stir together flour, baking powder and 1/4 teaspoon salt in bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop mixture by rounded teaspoonfuls onto hot soup. Cover; cook 10 minutes. Uncover; continue cooking 10 minutes. Salt and pepper to taste.

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Tip #1

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