From Ann Koehler's Kitchen Chicken Dumpling Soup

Claire was the last great-grandchild to truly “grow up” in Grandma Koehler’s house. The youngest of our generation who got to start life as a baby in Grandma’s arms and have her guidance all the way through high school. Because of that, her memories of Grandma’s cooking and daily routines are especially vivid.

When starting this recipe collection I turned to my sister Claire for ideas, who has been going down memory lane in the best way possible, through recipes! When she offered to help us with this week’s edition of From Ann Koehler’s Kitchen, it felt like the most natural fit in the world.

After school we were fortunate enough not to be dropped off at daycare, but instead by our mom at Permit Services. Grandma’s house was built right into the hill above the office, so after saying hi to the workers and our mom downstairs, we rushed up the steps to see what treat she had waiting for us. One of the highlights was always her chicken dumpling soup, with dumplings similar to the ones served previously at Hahn’s Sunday buffet. She served us our soup in the same handled bowls our mom grew up eating from, this simple, savory soup became one of the strongest food memories of our childhood.

What still amazes us is that despite how much time we spent with her, Grandma hardly ever let us actually cook alongside her. Born in 1915, she held her matriarchal status of the family firm by making sure we all stayed in line while also staying well fed. From her soups, to cinnamon rolls, to pumpkin bars, to cake, and of course her chocolate chip cookies she hid in the dishwasher she never used, seeing Grandma every day was a gift. Her cooking was just as much of one.

Having soup in the house at all times was one of her signatures. And one detail we’ll never forget is the spoon she used. Grandma made every soup and stew with the same aluminum spoon, year after year. Over time the edge wore away until nearly a quarter of it was missing and the inside became sharp. Anyone else would have thrown it away, but not her. It was her soup spoon, worn perfectly to her height, her hands, and her rhythm in the kitchen. That spoon stirred thousands of meals and is just as much a part of her legacy as the recipes she passed down.

“Grandma inspires most of my cooking these days, and I try to make one of her recipes at least once a week.” Claire says! Remembering coming home excited to see what Grandma had made. “Chicken dumpling soup was always the best after a chilly day. She would wave her arthritic crooked finger at me warning that it was still too hot! What I would do to hear that again!"

Family Recipes: Great-Grandma Ann’s Chicken Dumpling Soup

Recreated by her great-granddaughter Claire

Serves: 6 to 8 hungry great grandchildren

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Ingredients

Soup Base

• 1 onion, diced

• 2 tsp of butter or Olive oil

• 4 celery stalks, diced

• 4 large carrots, peeled and diced

• 4 cloves garlic, minced

• 64 oz chicken broth

• 1 to 2 cups water

• 1 tablespoon chicken bouillon paste or 1 bouillon cube

• 1 bay leaf

• Salt and pepper to taste

• Parsley (optional)

Chicken Options

Option 1: Claire’s Method (richer flavor)

• 1 to 1.5 pounds boneless skinless chicken thighs

• Salt

• Pepper

• Onion powder

• Garlic powder

• Smoked paprika

Option 2: Easy Method

• 1 shredded rotisserie chicken

Dumplings

• 3 cups flour

• 1 cup milk

• 1 teaspoon salt

• 4 eggs

How to Make the Dumpling Dough

1. Mix the flour and salt in a large bowl.

2. Add the eggs and milk, stir until a soft, sticky batter forms. DO NOT OVER MIX

3. The dough should cling to the spoon and loosely hold shape.

4. Adjust if needed:

   1. Too runny → add 1 tablespoon flour at a time

   2. Too thick → add a splash of milk

5. Let the batter rest a few minutes while the soup heats.

6. Use a heaping teaspoon (about 1/2 tablespoon) to form dumplings.

Dumpling Tips:

• Drop into a soft boil, never a rolling boil.

• Do not stir after adding dumplings.

• Cook covered first, then uncover to finish.

• Once everything is combined, stop stirring. Overmixing can make the dumplings tough instead of tender.

Instructions

1. Cook the Chicken

If using chicken thighs:

1. Preheat the oven to 350 degrees.

2. Season thighs generously with salt, pepper, onion powder, garlic powder, and smoked paprika.

3. Bake for 25 minutes.

4. Allow to cool slightly, debone then shred.

If using rotisserie chicken:

Simply shred and set aside.

2. While the Chicken Bakes, Prep the Vegetables and Dumplings

1. Dice the onion, celery, and carrots.

2. Mince the garlic.

3. Mix the dumpling batter as outlined above.

4. Let it rest while the broth comes to a gentle boil.

3. Build the Soup

1. Heat butter or oil in a large soup pot.

2. Sauté the onion, celery, and carrots until they begin to soften.

3. Add the garlic and cook 1–2 minutes.

4. Add 48 oz of chicken broth plus 1 cup of water.

5. Stir in the bouillon paste and add the bay leaf.

6. Bring to a gentle boil, not a rolling boil.

Before adding dumplings, taste and adjust seasoning.

4. Add the Dumplings

1. Using a heaping teaspoon, scoop the dough and gently drop each dumpling into the softly boiling soup.

2. Continue until all batter is used.

3. Cover and cook 5–10 minutes until dumplings rise and set.

4. Do not stir.

5. Finish the Soup

1. Add the shredded chicken to the pot.

2. Add parsley if desired.

3. Adjust salt and pepper to taste.

4. Simmer on low a few minutes to blend flavors.

Leftover Tip: Dumplings absorb broth as they sit. Add a splash of water or broth when reheating to restore consistency. Have a story, event or recipe you would like to share or contribute? Email us at Events@WeyauwegaFremontnews.com