Chicken and Dumpling Soup
A heartwarming Chicken and Dumpling Soup made with tender chicken, fluffy dumplings, and rich broth, perfect for chilly evenings.
Ingredients
For the soup
- 3 tablespoons butter melted
- 1/2 large onion, chopped
- 3 stalks celery, chopped
- 2 large carrots, sliced into 1/4-inch rounds
- 2 cloves garlic, finely minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon poultry seasoning
- 2 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth or stock
- Salt and pepper, to taste
- 2 cups cooked chicken, cut into small cubes
- 1 cup frozen peas (optional)
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
Preparation
- Melt 3 tablespoons of butter over medium heat in a Dutch oven or stockpot.
- Add the chopped onion, celery, and sliced carrots to the pot. Cook for about 7-8 minutes until soft.
- Reduce heat to low and add the finely minced garlic, fresh parsley, thyme, and poultry seasoning, stirring for about one minute.
- Sprinkle in 2 tablespoons of flour, stirring for another minute.
Cooking
- Gradually stir in the 6 cups of chicken broth and add the bay leaves. Simmer for about 20 minutes.
- Remove the bay leaves, season with salt and pepper, and add the cooked chicken and frozen peas. Simmer for another 5 minutes.
Dumpling Preparation
- In a bowl, combine 1 cup of flour, baking powder, sugar, and salt. Cut in the butter until crumbly, then add milk and stir until combined.
- Drop spoonfuls of the dumpling batter into the soup, cover the pot, and cook for 15 minutes without lifting the lid.
Finishing Touches
- Garnish with additional chopped parsley or thyme, and serve warm.
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Notes
For variations, consider adding different vegetables for texture, or using alternative proteins. Allow the soup to rest before serving for enhanced flavor.