Description
A classic and comforting Chicken and Dumpling Soup made with tender chunks of chicken, wholesome vegetables, and fluffy dumplings simmered in a rich, savory broth. Perfect for chilly days or when you’re craving a hearty, soul-warming meal.
Ingredients
Scale
Soup Base:
- 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
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
- Sauté the vegetables: Melt the butter over medium heat in a Dutch oven or stockpot. Add chopped onion, celery, and carrots, and sauté for 4-5 minutes until fragrant.
- Add garlic and seasonings: Stir in minced garlic, dried parsley, and poultry seasoning. Cook for 1 minute, stirring constantly.
- Thicken the soup: Sprinkle 1 1/2 tablespoons of flour over the vegetables and stir for 1 minute.
- Simmer: Add the chicken broth and bay leaf, bringing the mixture to a simmer. Let it cook for 25 minutes.
- Add chicken and peas: Remove the bay leaf, season with salt and pepper to taste, then add the cooked chicken and frozen peas. Simmer for an additional 5 minutes.
- Make dumpling batter: In a medium bowl, mix flour, baking powder, sugar, and salt. Cut in butter until the mixture is crumbly. Stir in milk until just combined.
- Cook dumplings: Drop small spoonfuls of dumpling batter into the simmering soup. Cover and cook for 15 minutes without removing the lid.
- Serve: Ladle the soup into bowls, ensuring each serving has chicken, vegetables, and dumplings. Serve hot.
Notes
- Chicken substitutions: Use leftover chicken or rotisserie chicken to save time.
- Make-ahead tip: The soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezing: Freeze the soup without the dumplings for up to 3 months. Add fresh dumplings when reheating.
- Dumpling tip: Avoid overmixing the dumpling dough to keep them light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Classic Chicken and Dumpling Soup Recipe