Classic Chicken and Dumpling Soup Recipe: A Comforting and Hearty Dish

Name: Classic Chicken and Dumpling Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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; 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)

Chicken and Dumpling Soup is a heartwarming classic that brings comfort with every bite. This dish combines tender chunks of chicken, wholesome vegetables, and fluffy dumplings in a rich, savory broth. It’s a recipe that’s perfect for cold days or when you need a hearty meal to nourish both body and soul. In this article, we’ll take you through each step of making this beloved soup, explore the ingredients, and share expert tips to ensure your Chicken and Dumpling Soup turns out perfect every time. By the end, you’ll also find a helpful FAQ section to address any common questions.

Ingredients Breakdown

Key Ingredients for the Soup Base

Butter (2 tablespoons): Adds richness and helps to sauté the vegetables, infusing the soup with a deep, savory flavor.
Onion (1/2 large, chopped): Provides a foundational sweetness and aroma that balances the other flavors.
Celery (3 stalks, chopped): Adds texture and mild bitterness to the soup, which complements the sweetness of the carrots.
Carrots (2 large, sliced into 1/4-inch rounds): Naturally sweet and slightly earthy, carrots bring both flavor and nutrition to the soup.
Garlic (2 cloves, finely minced): Sharp and pungent, garlic enhances the savory depth of the soup.
Dried Parsley (1/2 tablespoon): Adds a mild, herbaceous flavor that brightens the overall dish.
Poultry Seasoning (1/2 teaspoon): A blend of herbs like sage, thyme, and rosemary that pairs beautifully with chicken.
All-purpose Flour (1 1/2 tablespoons): Helps to slightly thicken the soup and give it a silky texture.
Chicken Broth or Stock (6 cups, low-sodium): The backbone of the soup, providing a flavorful, savory base for the dish.
Bay Leaf (1): Adds a subtle herbal note that deepens the flavor of the broth.
Cooked Chicken (2 cups, cut into small cubes): The star protein of the soup. Leftover chicken or rotisserie chicken works perfectly.
Frozen Peas (1 cup): Adds a touch of sweetness and a pop of color to the soup.

Ingredients for the Dumplings

Flour (1 cup): Forms the base of the dumplings, giving them structure.
Baking Powder (2 teaspoons): Helps the dumplings rise and become fluffy.
Granulated Sugar (1 teaspoon): Adds a subtle sweetness that contrasts with the savory broth.
Salt (1/2 teaspoon): Enhances the flavor of the dumplings.
Unsalted Butter (2 tablespoons): Adds richness to the dumplings, making them tender and delicious.
Milk (1/2 cup, 2% or whole): Binds the ingredients together and adds moisture, resulting in soft, pillowy dumplings.

Step-by-Step Instructions

Step 1: Sauté the Vegetables

Start by melting the butter over medium heat in a large Dutch oven or stockpot. Once the butter has melted and begins to foam, add the chopped onion, celery, and carrots. Sauté the vegetables for about 4-5 minutes, or until they become fragrant and slightly tender. This initial step allows the flavors of the vegetables to release and blend with the butter, laying the foundation for the soup’s rich flavor.

Step 2: Add the Garlic and Seasonings

After the vegetables have softened, reduce the heat to low. Add the minced garlic, dried parsley, and poultry seasoning. Stir continuously for about 1 minute to ensure that the garlic doesn’t burn, but has enough time to release its aroma and flavor. The parsley and poultry seasoning will infuse the broth with herbaceous and savory notes, adding complexity to the soup.

Step 3: Thicken the Broth

Next, sprinkle 1 1/2 tablespoons of all-purpose flour over the sautéed vegetables. Stir constantly for about 1 minute, allowing the flour to cook slightly. This process helps to thicken the soup as it simmers, giving it a more substantial texture without being too thick or heavy.

Step 4: Simmer the Soup

Pour in the 6 cups of low-sodium chicken broth, ensuring that you scrape the bottom of the pot to release any flavorful bits stuck to the pan. Add the bay leaf for an extra layer of subtle herbal flavor. Bring the soup to a simmer, then lower the heat and allow it to cook gently for about 25 minutes. This simmering process allows the flavors to meld together and creates a deeply satisfying broth.

Step 5: Season and Add the Chicken and Peas

After simmering, remove the bay leaf from the soup. Taste the broth and season with salt and freshly ground black pepper to your liking. Add the 2 cups of cooked chicken and the 1 cup of frozen peas to the pot. Simmer the soup for an additional 5 minutes, giving the chicken and peas time to warm through while allowing the broth to fully develop its flavor.

Step 6: Prepare the Dumpling Dough

While the soup is simmering, prepare the dumpling batter. In a medium bowl, combine 1 cup of flour, 2 teaspoons of baking powder, 1 teaspoon of sugar, and 1/2 teaspoon of salt. Cut in the 2 tablespoons of unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Finally, add 1/2 cup of milk and stir just until the dough comes together. Be careful not to overmix, as this can result in dense dumplings.

Step 7: Cook the Dumplings

Once the dough is prepared, drop small spoonfuls of dumpling batter into the simmering soup. The batter will expand and fluff up as it cooks, so be sure to leave space between each dumpling. Cover the pot with a tight-fitting lid and cook the dumplings for 15 minutes without removing the lid. This steaming process ensures that the dumplings cook through and become light and tender.

Step 8: Serve and Enjoy

Once the dumplings are fully cooked, your Chicken and Dumpling Soup is ready to serve! Ladle the soup into bowls, making sure each serving includes a generous portion of chicken, vegetables, broth, and dumplings. Serve the soup hot, garnished with a sprinkle of fresh parsley if desired.

Expert Tips for the Best Chicken and Dumpling Soup

1. Use Leftover or Rotisserie Chicken

This recipe is perfect for using up leftover chicken or rotisserie chicken. The pre-cooked chicken cuts down on prep time while adding plenty of flavor to the soup.

2. Don’t Overmix the Dumpling Dough

For light and fluffy dumplings, mix the dough just until the ingredients are combined. Overmixing can result in tough, dense dumplings.

3. Simmer Slowly

The key to a flavorful soup is to simmer it gently. Rushing the cooking process can result in underdeveloped flavors. Give the soup time to simmer, allowing the vegetables and chicken to infuse the broth with their richness.

4. Customize Your Vegetables

Feel free to customize the vegetables in this soup to your liking. While celery, carrots, and peas are traditional, you can add other vegetables like corn, potatoes, or even green beans for extra texture and flavor.

5. Make It Ahead

Chicken and Dumpling Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove before serving. The dumplings may absorb some of the broth, so you might need to add a bit of extra chicken broth when reheating.

FAQs About Chicken and Dumpling Soup

Q: Can I freeze Chicken and Dumpling Soup?

A: Yes, you can freeze the soup. However, it’s best to freeze the soup without the dumplings. Dumplings can become soggy when thawed and reheated. To freeze, store the soup in an airtight container for up to 3 months. When ready to serve, thaw the soup, reheat it, and prepare fresh dumplings.

Q: Can I use other types of chicken?

A: Absolutely! While this recipe calls for cooked chicken breast, you can use any part of the chicken, including thighs, legs, or a combination of both. Dark meat tends to be more flavorful and juicy, making it an excellent option for this soup.

Q: Can I make the dumplings gluten-free?

A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to use gluten-free baking powder as well to ensure the dumplings rise properly.

Q: Can I add other herbs to the soup?

A: Definitely. You can experiment with herbs like thyme, rosemary, or even sage to enhance the flavor of the broth. Just be careful not to overpower the dish with too many strong herbs.

Q: How do I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a bit of extra broth to compensate for the dumplings absorbing the liquid.

Q: Can I make this recipe dairy-free?

A: Yes, to make this soup dairy-free, simply substitute the butter with a plant-based alternative and use a non-dairy milk, such as almond or oat milk, in the dumplings.

With these tips and tricks, you’re now ready to make a comforting and delicious Chicken and Dumpling Soup that’s perfect for any occasion