Creamy Chicken and Dumpling Soup
Creamy Chicken and Dumpling Soup will be your go-to comfort meal. It's easy to whip up, nourishing and will impress the family. A classic meal to add to your recipe box.
Servings: 5
Equipment
- large 6-8 qt soup pot with lid
- large mixing bowl
Ingredients
- 2 Tbsp butter
- ⅓ cup yellow onion, chopped
- 1½ cup carrots, chopped
- 1½ cup celery, chopped
- 1 Tbsp cornstarch or flour
- 3 garlic cloves, minced
- 7-8 cup chicken broth *see notes
- 1½ lb cooked chicken, shredded Rotisserie will work also
Soup Seasonings
- ½ tsp salt *more as needed
- ½ tsp pepper
- ½ tsp dried thyme
- ½ tsp oregano
- 1 tsp dried basil
- ½ tsp dried parsley
Dumplings
- 1½ cup all purpose flour *see notes
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 Tbsp frozen or cold butter
- ¾ cup milk *see notes
Instructions
- In a large 6-8 quart pot, melt the butter and add in the chopped onions, diced carrots and celery. Cook and stir until the onion is soft and translucent and fragrant. Add in the garlic and cook for 30 seconds. Add the soup seasonings and flour or cornstarch. Sauté on low for 4 minutes.
- Add the broth and shredded chicken in, bring to a simmer with the lid on and simmer while you make the dumplings. In a large mixing bowl combine the flour, baking powder and salt, and dumpling seasonings whisk well. Using a large holed cheese grater, grate the cold butter into the flour mixture and stir to coat the butter. I use frozen butter for this part, but just cold out of the fridge will work as well. *the cold butter helps to ensure the dough can keep its shape to form balls (dumplings).
- Pour in the milk and stir until a ball forms with the dough. You can knead it a few times in the bowl if needed.
- Pull apart one inch or smaller pieces of the dough, roll them gently into a ball and plop into the soup. Cover with a lid and allow to simmer for another 15-20 minutes, until the dumplings are floating at the top of the soup and cooked through.
- Once the soup is finished simmering and the flavors have combined, serve hot in bowls and top with chopped parsley and optional hot sauce (I prefer Cholula or Franks on this soup!)
Notes
*if you only want to use one 32oz jug of broth, you can sub 1 cup of water for broth, but please note you will need a little extra salt for flavor.
*gluten free all purpose flour will also work.
*any milk will work, whole, 2% or even an unsweetened nut milk to make this dairy free.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5cup of soup | Calories: 498kcal | Carbohydrates: 43g | Protein: 51g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 1998mg | Potassium: 755mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6880IU | Vitamin C: 5mg | Calcium: 184mg | Iron: 4mg