Chicken Dumpling Soup
Feeling like a big bowl of comfort? Twin Cities food blogger greens & chocolate dreamed up the season’s coziest soup. It’s made with classic vegetables, hearty chicken and soft, fluffy dumplings, and it’s super easy to make — a good thing since your family will request it all winter long!
It doesn’t get cozier than chicken and dumplings, does it? Sure, there’s chicken noodle soup or chicken and rice soup but there’s something about a creamy chicken soup with fluffy dumplings that just can’t be beat. Give me a snowstorm, a sherpa sweater and a bowl of chicken and dumpling soup and I’m a happy girl!
Not only is Chicken Dumpling Soup a delicious comfort food, it’s also crazy easy to make. The ingredients are simple and the entire thing is made from scratch — even the dumplings. If the idea of baking your own dumplings is intimidating, I promise you, they’re so easy! When I made them, the most time-consuming part was having to text my neighbor to borrow baking powder, because somehow I ran out.
The dumplings are made from flour, baking powder, salt, pepper and heavy cream. You simply mix all of it together, then drop dough balls into the simmering soup. They turn out light, fluffy and absolutely irresistible. They were, not surprisingly, my kids’ favorite part.
The soup is made with simple and wholesome ingredients including onion, carrots, celery, thyme, garlic, peas, carrots, chicken broth and chicken. I used boneless skinless chicken breasts this time around, but you could easily use chicken thighs, shredded rotisserie chicken, leftover shredded chicken or turkey from a holiday meal.
The ease of this recipe along with the fact that my entire family requested seconds means I’ll be making this soup all winter long — and it’s so easy and comforting, I’m not mad about it!
Chicken Dumpling Soup
4 servings
Preparation time: 15 minutes
Cook time: 45 minutes
Ingredients
3 tablespoons butter, divided
1 ½ pounds boneless skinless chicken breasts, cubed
1 white onion, diced
2 large carrots, peeled and diced
2 celery stalks, ends cut off and diced
3 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
¼ cup flour
6 cups chicken broth
1 ½ cups frozen peas
1 ½ cups frozen corn
Fresh parsley, chopped, for serving
For the dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon pepper
1 ¼ cups heavy cream
Directions
- Add 2 tablespoons butter to a large Dutch oven or soup pot. Add the chicken pieces and cook until golden on each side and cooked through, about 10 minutes.
- Remove the chicken from the pot and set aside.
- Add remaining 1 tablespoon of butter and onion, carrots and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic, thyme, salt and pepper, and stir well to combine. Add flour and stir well to combine with the vegetables, then cook for one more minute. Slowly add the chicken broth, whisking continuously. Add the peas, corn and cooked chicken.
- Bring to a boil, reduce the heat to low and let simmer for about 10 minutes.
Meanwhile, make the dumplings:
- Combine the flour, baking powder and salt in a medium bowl. Stir in the heavy cream until the mixture comes together in a sticky dough.
- Using an ice cream scoop, form the dough into small dough balls, about 2 tablespoons per ball.
- Spread out the dough balls on top of the soup. Cover and let simmer for 15 minutes. Serve topped with fresh parsley. Enjoy!
