by A to Z for Moms Like Me

After cooking a whole chicken in our Ninja Foodi I cooked the bones & leftover meat over night and made chicken & dumplings the next day. Whole chickens, turkeys, ham bones, and even roast bones are easy to turn into soup the next day. If you’ve never done that check out my tutorial with turkey bones & scraps into soup. This is literally the same thing, different bird. The process of cooking the bones & meat scraps is exactly the same, from there whatever you add to the soup is what makes it different (veggies, noodles, how thick you make it, etc.)

So the recipe below is AFTER I had cooked the chicken bones & meat over night and then removed the bones, skin & unwanted items.

Here is the turkey soup tutorial-

Chicken & Dumplings

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Chicken stock
  • Chicken meat
  • Peas & carrots
  • Dumplings:
  • 2 c. flour
  • 2 T garlic salt
  • 1 1/2 t. baking powder
  • 1 T dried parsley
  • 1 c. milk


Add your veggies to your chicken stock with meat and bring to a boil.  Get the soup to your desired thickness, you can add a flour/stock mixture by taking about 1 cup of the stock and adding 1/2 c of flour to it, mix thoroughly then add slowly to the soup.  This will help thicken the soup.  Or you can do the same with cornstarch.

For the dumplings, mix all together until it's no longer dry, but not so wet that it's runny. 

Once the soup is as thick as you want it, get it to a boil and then add the dumpling batter by the spoonfuls.

The soup is ready when the dumplings are floating (it takes about 2 minutes). Add salt, pepper, and additional seasonings as necessary. 

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