When the chill of autumn sets in or a cozy night calls for comfort food, nothing warms the heart quite like a bowl of Chicken and Dumpling Soup. This hearty soup, brimming with tender chicken, fresh vegetables, and fluffy dumplings, creates a meal that’s not just filling but also nourishing. Perfect for sharing with family or enjoying solo, this recipe is sure to become a favorite.
Ingredients:
For the Soup:
2 tablespoons butter
1/2 large onion, chopped
3 stalks celery, chopped
2 large carrots, sliced into 1/4-inch rounds
2 cloves garlic, finely minced
1/2 tablespoon dried parsley
1/2 teaspoon poultry seasoning
1 1/2 tablespoons all-purpose flour
6 cups low sodium chicken broth or stock
1 bay leaf
Salt and pepper to taste
2 cups cooked chicken, cut into small cubes
1 cup frozen peas
For the Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup milk (2% or whole)
Directions:
Sauté the Vegetables: In a Dutch oven or stockpot, melt butter over medium heat. Add the chopped onion, celery, and carrots, cooking until softened and fragrant, about 4-5 minutes.
Add Flavor: Reduce the heat to low and stir in the garlic, dried parsley, and poultry seasoning. Cook for an additional minute, stirring constantly to release the flavors.
Thicken the Broth: Sprinkle in the flour, stirring constantly for about 1 minute. Gradually add the chicken broth and bay leaf, bringing the mixture to a simmer. Let it cook for 25 minutes to allow the flavors to meld.
Combine Chicken and Peas: Remove the bay leaf and season the soup with salt and pepper to taste. Stir in the cooked chicken and frozen peas, simmering for another 5 minutes.
Prepare the Dumplings: In a medium bowl, combine the flour, baking powder, sugar, and salt. Cut in the butter with a pastry cutter or fork until the mixture is crumbly. Stir in the milk until just combined.
Add Dumplings: Drop small spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for 15 minutes without lifting the lid to ensure fluffy dumplings.
Serve and Enjoy: Ladle the soup into bowls, serve hot, and enjoy the comforting flavors of your homemade Chicken and Dumpling Soup!
Serving Tips:
Garnish: Fresh herbs like parsley or thyme can brighten up the dish and add a pop of color. A sprinkle of freshly cracked black pepper also enhances the flavor.
Accompaniments: Serve with warm, crusty bread or biscuits for dipping. A simple side salad can complement the soup nicely.
Temperature: Serve the soup hot for the best flavor and texture. You can reheat it gently on the stove or in the microwave if needed.
Storage Tips:
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freezing: If you want to freeze the soup, it’s best to do so without the dumplings, as they can become soggy when thawed. Store the soup in freezer-safe containers for up to 3 months. When ready to eat, thaw in the refrigerator overnight, reheat, and then add fresh dumplings to cook.
Reheating: When reheating, add a splash of broth or water to restore the consistency, as the soup may thicken over time. Heat it gently on the stove until warmed through.
Storing Dumplings Separately: If you make extra dumplings, store them separately in an airtight container in the refrigerator for up to 2 days or freeze them for longer storage.
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FAQs:
Can I use raw chicken in this recipe?
Yes, you can use raw chicken! Simply add diced raw chicken to the pot after sautéing the vegetables, and cook it until fully cooked through before adding the broth. Ensure the chicken reaches an internal temperature of 165°F (75°C).
Can I make this soup gluten-free?
Absolutely! To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend for both the soup and dumplings. Ensure your chicken broth is also gluten-free.
How can I make the dumplings fluffier?
To achieve fluffier dumplings, avoid overmixing the batter. Stir just until combined, and ensure the soup is simmering before dropping the dumpling batter in. Cover the pot and avoid lifting the lid while they cook to trap steam.
Can I add more vegetables to the soup?
Yes! Feel free to customize the soup by adding your favorite vegetables, such as corn, green beans, or potatoes. Just ensure they are chopped into small pieces for even cooking. Add them along with the other vegetables to ensure they cook through.
Conclusion:
This Chicken and Dumpling Soup is the ultimate comfort dish, perfect for family dinners or a soothing solo meal. With its rich broth, tender chicken, and fluffy dumplings, it’s sure to warm both your heart and your home. Make this recipe today and savor the comforting flavors in every spoonful!
📖 Recipe:
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Chicken and Dumpling Soup
- Total Time: 55 minutes
- Yield: 6 servings
Description
Indulge in this comforting Chicken and Dumpling Soup filled with tender chicken, fresh vegetables, and fluffy dumplings simmered in a flavorful broth. Perfect for cozy nights, this hearty soup is sure to become a family favorite.
Ingredients
For the Soup:
2 tablespoons butter
1/2 large onion, chopped
3 stalks celery, chopped
2 large carrots, sliced into 1/4-inch rounds
2 cloves garlic, finely minced
1/2 tablespoon dried parsley
1/2 teaspoon poultry seasoning
1 1/2 tablespoons all-purpose flour
6 cups low sodium chicken broth or stock
1 bay leaf
Salt and pepper to taste
2 cups cooked chicken, cut into small cubes
1 cup frozen peas
For the Dumplings:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 cup milk (2% or whole)
Instructions
- In a Dutch oven or stockpot, melt butter over medium heat. Add onion, celery, and carrots, cooking until softened (4-5 minutes).
- Reduce heat to low; stir in garlic, parsley, and poultry seasoning. Cook for 1 minute.
- Sprinkle in flour; stir constantly for 1 minute. Gradually add chicken broth and bay leaf; bring to a simmer. Cook for 25 minutes.
- Remove bay leaf; season with salt and pepper. Stir in cooked chicken and frozen peas; simmer for 5 minutes.
- In a bowl, combine dumpling ingredients. Cut in butter until crumbly; stir in milk.
- Drop spoonfuls of dumpling batter into the soup. Cover and cook for 15 minutes without lifting the lid.
- Serve hot and enjoy!
Notes
For a richer flavor, use homemade chicken broth.
Add your favorite vegetables for customization.
Leftover soup can be refrigerated for up to 3-4 days or frozen (without dumplings) for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal per serving
