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
