A comforting and flavorful chicken soup with fluffy herb dumplings, perfect for a cozy meal.
Place the chicken, water, bouillon cubes, peppercorns, and cloves in a large Dutch oven.
Using a whole chicken adds depth to the broth flavor.
Cover and bring to a boil, then skim off any foam that forms on the surface.
Skimming ensures a clear and clean broth.
Reduce the heat, cover, and simmer for 1.5 hours until the chicken is tender.
Simmering slowly extracts the chicken's flavors into the broth.
Strain the broth and return it to the pot. Let the chicken cool, then debone and cut into bite-sized pieces.
Deboning the chicken while warm makes it easier to handle.
Add the vegetables, seasonings, and chicken pieces back to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
Cut vegetables into uniform sizes for even cooking.
Combine the dry ingredients for the dumplings in a bowl. Stir in the egg, butter, and milk to form a stiff batter.
Do not overmix the batter to keep the dumplings light.
Drop spoonfuls of the batter into the simmering soup. Cover and cook for 18-20 minutes without lifting the lid.
Keeping the lid on ensures the dumplings cook evenly.
Sprinkle with fresh parsley before serving.
Adding fresh parsley enhances the soup's aroma and presentation.
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