Description
This comforting Chicken and Dumpling Soup combines tender chicken, fresh vegetables, and fluffy dumplings in a flavorful chicken broth. Perfect for a cozy meal, the soup features a savory base with a hint of herbs and a rich texture from homemade dumplings cooked directly in the simmering broth.
Ingredients
Scale
Soup Ingredients
- 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
Dumpling Ingredients
- 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
- Sauté the vegetables: In a Dutch oven or stockpot, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and sliced carrots and cook until they soften, about 4 to 5 minutes.
- Add garlic and seasonings: Reduce the heat to low, then stir in the minced garlic, dried parsley, and poultry seasoning. Cook for 1 minute to release their flavors.
- Create the soup base: Sprinkle in 1 1/2 tablespoons of all-purpose flour and stir constantly for 1 minute to cook out the raw flour taste. Gradually add the 6 cups of low sodium chicken broth along with the bay leaf, stirring until incorporated. Bring the mixture to a simmer and cook uncovered for 25 minutes to develop flavor.
- Add chicken and peas: Remove and discard the bay leaf. Season the soup with salt and pepper to taste. Stir in the cooked, cubed chicken and the frozen peas. Let it simmer gently for an additional 5 minutes.
- Prepare the dumplings: In a separate bowl, combine 1 cup all-purpose flour, baking powder, sugar, and salt. Cut in 2 tablespoons of unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in 1/2 cup of milk until just combined to form the dumpling batter.
- Cook the dumplings: Drop spoonfuls of the dumpling batter carefully into the simmering soup. Cover the pot with a lid and cook without lifting for 15 minutes, allowing the dumplings to puff up and cook through.
- Serve: Once the dumplings are cooked and fluffy, ladle the soup into bowls and serve hot for a cozy comforting meal.
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- Do not lift the lid while cooking the dumplings to ensure they steam properly and rise beautifully.
- You can substitute the cooked chicken with leftover rotisserie chicken for ease.
- For a dairy-free version, use a plant-based milk and butter alternative.
- Freeze extra soup without dumplings for later; add fresh dumplings when reheating.
