This is my friend Caroline English’s recipe, altered slightly.

Begin by making your own broth.

  • 1 whole chicken
  • 1 carrots
  • 1 onion
  • 2 celery stock
  • 2 bay leaves
  • 4 garlic cloves
  • some whole pepper corns
  • salt

Combine all ingredients in a pot and cover with water. Bring to a boil, then take down to a low simmer for about 1 hour. Remove the chicken, let cool, then pull off the meat. Keep water on heat while doing this. Add back in the chicken bones and simmer on low, uncovered for as long as you can. The longer the better. Once done, strain and set aside. 

Ingredients for the soup—

  • 1 C chopped carrots
  • 1 C chopped celery
  • 1 C chopped onion
  • handful of thyme leaves
  • 6 cups homemade chicken stock
  • Meat from one whole chicken

Heat some extra virgin olive oil in a deep pot. Sauté the carrots, celery & onions together until slightly softened, around 10 mins. Throw in the thyme and sauté until fragrant. Salt & pepper. Add the broth & chicken… simmer for at least 20ish mins. 

Ingredients for the dumplings—

  • 2 1/2 C Bisquick
  • 2/3 C milk
  • handful of parsley
  • few thyme leaves
  • salt & pepper

In a bowl, use a fork to stir all ingredients above together just until combined. With soup simmering slightly, plop tennis ball sized dumplings around the pot… it usually yields around 6–8. Cover the pot with a tight lid and continue simmering for 15mins. I think that is the magic number of mins that dumplings are just right! I throw extra parsley on top.

Photos by Carli Rene

Carli Rene is a free-lance photographer and editor of InkedFingers magazine. She’s traveled around the world to document stories, from Tokyo to Jerusalem, and is so grateful she gets to do the two things she loves most in this lifetime: raise a daughter and get paid to create.