8. Once all the broth is added, add the diced vegetables, and cook them until tender. 9. Add chicken meat and salt and pepper the soup to taste.

Featuring a creamy broth, roasted chicken, savory vegetables and a crown of fluffy dumplings, the iconic comfort food requires only one pot and about 30 minutes.

Add onion, carrots, and celery to Dutch oven. Cook over medium-high, stirring often, until just softened, about 6 minutes. Add all-purpose flour and cook, stirring constantly, 30 seconds.

Preparation 1. Bring the chicken broth to a simmer over medium-low heat and add the chicken thighs, leeks, carrots, onion, and celery. 2. Continue to simmer for an hour, then remove the chicken ...

Add dumplings a few at a time, so they don’t clump together. Reduce heat to low, cover, and simmer for 7 to 10 minutes; occasionally give the dumplings a gentle stir to keep them from sticking ...

32 oz (1 quart) chicken stock. 4 cups shredded cooked chicken. 1 tablespoon fresh thyme, or 1 teaspoon dried thyme. 2 teaspoons freshly cracked black pepper, or to taste. salt, to taste. Puffy ...

Knoephla soup is a tasty Midwestern classic that has a lot in common with chicken and dumplings -- but there are a few key ...

Aaron and Albert Yang, the grandsons of Din Tai Fung's Taiwanese founder, spoke to BI about duty and what it takes to keep ...

Rinse chicken with cold running water; blot dry with paper towels. In large pot or Dutch oven combine chicken, about 3 quarts water, bay leaf, bay leaf, onion, celery, salt (if desired), and pepper.