All Recipes

Chicken & Bread Dumplings

2 Hrs
Potato Bread
Made With
Potato Bread


2 Tablespoons Unsalted Butter

2 Carrots, peeled and sliced

1 Bulb Celery Root, peeled and diced

1 Yellow Onion, peeled and diced

4 Cloves Garlic, minced

4 Sprigs Fresh Thyme

2 Bay Leaves

1 Whole Chicken (about 2 1/2 pounds)

2 Cups Milk

1/2 Teaspoon Nutmeg

1 Loaf Martin's Potato Bread, cut into 1-inch cubes, slightly dried

1/4 Cup Bread Crumbs

3 Eggs

1 Tablespoon Fresh Parsley, finely chopped

Salt and Black Pepper, to taste

Serves: 8


Step 1

In a large pot or Dutch oven, add butter and place over medium-high heat. Add the carrots, celery root, onion and garlic, and a large pinch of salt. Cook until tender, about 5 minutes. Stuff the cavity of the chicken with thyme and bay leaves. Add the whole chicken to pot and add enough water to cover. Bring to a boil, then reduce heat to a simmer and cook for 1 hour. Remove the chicken and set aside to cool. Once cool enough to handle, pick off the meat and shred into bite-sized pieces. Set aside.

Step 2

For the Dumplings: in a medium saucepan, combine the milk, nutmeg and 1/2 teaspoon each salt and pepper. Bring to a simmer over medium heat. Remove from heat.

Step 3

In a large bowl, add the bread cubes and the warm milk mixture. Using a wooden spoon, stir until the liquid has absorbed. Let soak for 10 minutes. Add the breadcrumbs and eggs. Mix to combine and to make a thick dough. (Use more breadcrumbs or flour if the dough is too wet.)

Step 4

Bring the soup to a boil. Wet your hands and form the dough into eight dumplings the size of a tangerine (or use an ice cream scoop). Gently drop dumplings into the soup. Bring to a simmer, cover and cook until the dumplings float to the surface and are cooked through, about 10-15 minutes.

Step 5

Add the chicken meat and parsley to the soup; stir carefully and divide among warm bowls.

Recipe adapted from: