Chicken and Dumpling Soup
A comforting and hearty classic, Chicken and Dumpling Soup combines tender chicken, a flavorful broth, and soft, pillowy dumplings. Perfect for cozy nights or when you need a warm, satisfying meal.
Equipment
- Large Pot or Dutch Oven
- Mixing Bowl
Ingredients
Soup Base
- 2 tbsp butter
- 1 cup onion diced
- 2 cups carrots sliced
- 1 cup celery chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 3 cups shredded chicken cooked (rotisserie or freshly cooked chicken thighs)
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 tsp dried parsley
- 2 bay leaves
Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp butter cold, grated
- 3/4 cup milk
Instructions
- Melt butter in a large pot over medium heat. Add onions, carrots, and celery, cooking for 3–5 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in chicken broth, then add shredded chicken, salt, pepper, parsley, and bay leaves. Bring to a gentle boil, then reduce to a simmer.
- In a mixing bowl, combine flour, baking powder, and salt for the dumplings. Grate cold butter into the mixture and stir until crumbly.
- Gradually add milk, stirring until a soft dough forms.
- Pinch off 1-inch pieces of dough or use a scoop to drop them into the simmering soup. Do not stir.
- Cover the pot and let simmer for 15–20 minutes until dumplings are cooked through and float to the top.
- For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp water and stir into the broth.
- Remove bay leaves, garnish with fresh parsley, and serve warm.
Video
Notes
For a creamier soup, add 1/2 cup of heavy cream before serving. Experiment with different herbs like thyme or rosemary for extra flavor.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 4gCholesterol: 60mgSodium: 900mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 10mgCalcium: 150mgIron: 2.5mg
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