Rotisserie Chicken and Dumpling Soup

This soup comes together quickly by using a rotisserie chicken. This adds complex chicken flavor to the broth while saving cooking time. The flavor of this soup is kicked up another notch by quickly grilling the carrots and corn before adding them to the soup. Full recipe below.

While your grill is warming up, brush the peeled carrots and corn with olive oil. Grill until slightly charred. Remove the corn from the cob and slice the carrots into coins.

In an enameled cast iron, or other heavy bottomed pan, heat butter and olive oil over medium heat. Add onions. While the onions are cooking, remove the meat from the chicken reserving the bones. Once the onions are soft, add the garlic and spices, stir until fragrant, but don’t let the garlic burn. This takes only a minute or two. Add the stock, water, celery and reserved bones. Simmer while you dice the chicken, and prep the dumpling dough.

With a fork, whisk the eggs. Begin adding the flour a half cup at a time. Continue adding flour until the dough is sticky. See picture below.

Once the celery is soft, remove the bones and discard. You could tie them into a cheesecloth for ease of removal. Also, this prevents your significant other from getting an unexpected ‘surprise’ in their soup. Add the diced chicken into the soup. Bring to a simmer.

Warm a metal teaspoon in the soup. Use this spoon to gather small amounts of dough and stir into soup. Using small amounts cannot be overstated. These dumplings will grow exponentially. Cover, and cook for 20 minutes.

This soup comes together quickly, but your family or guests will think you spend all day cooking developing that deep, rich chicken flavor.

Rotisserie Chicken and Dumpling Soup

Ready in 45 minutes

Serves 6


  • 1 Rotisserie chicken; meat removed, bones reserved
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 4-5 carrots; peeled
  • 1 medium onion diced
  • 2 stalks celery, diced
  • 3 ears corn
  • 2 cloves of garlic; finely chopped
  • 2 bay leaves
  • 1 teaspoon oregano
  • ½ teaspoon celery seed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste


  • 3 large eggs
  • 1-1 ½ cups all purpose flour
  • Salt and pepper


Heat a heavy bottomed pot over medium heat. Brush carrots and corn with olive oil and grill on all sides until lightly charred. Set aside.

Heat heavy bottom pot over medium heat add butter and olive oil. Saute onion until soft. Add garlic, oregano, celery seed and bay leaves. Cook one minute, stirring frequently.

Add stock and water, chicken bones and celery. Bring to a simmer. When the celery softens, remove bones and reduce heat to medium.

Cut corn from the cob and slice the carrots into coins. Dice chicken into bite size pieces and add to soup. Add salt and pepper to taste.

Prepare the dumplings. Whisk eggs in a medium bowl. Add salt and pepper. Add flour, ½ cup at a time. Mix well with a fork. Stop adding flour when the dough is very sticky.

With the soup at a simmer, warm a metal teaspoon in the broth. Using warmed spoon, add a small amount of dough into the soup. Once all dumplings are in, cover soup and simmer for 20 minutes.


When adding dumplings, use a small amount of dough for each as they grow to at least double in size.

If making the soup ahead of time, do not make dumplings until just before service.


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