Chicken and Dumpling Soup

recipe image of realistic top down mise en place shot showing fresh chicken breasts chicken thighs low sodium chicken broth all purpose flour butter eggs buttermilk baking powder heavy cream evaporated milk onion carrots celery garlic fresh thyme fresh or dried sage rosemary oregano salt black pepper frozen peas fresh parsley sour cream milk rotisserie chicken fresh chives fresh dill bay leaves arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Chicken and Dumpling Soup

A comforting and hearty chicken and dumpling soup that brings warmth and connection to your table.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Soup

2 tablespoons olive oil or unsalted butter
1 large yellow onion, diced small
2 medium carrots, peeled and diced
2 stalks celery, diced the 'mirepoix' base!
3 cloves garlic, minced
8 cups low-sodium chicken broth
2 cups cooked chicken, shredded or diced rotisserie chicken works beautifully
1 teaspoon dried thyme or 1 tablespoon fresh
0.5 teaspoon dried sage
0.25 teaspoon dried rosemary, crushed
0.5 cup heavy cream or evaporated milk for extra creaminess
salt and freshly ground black pepper to taste

For the Dumplings

1 cup all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
0.5 cup milk whole milk or buttermilk for tender dumplings
2 tablespoons unsalted butter, melted

Equipment

Large pot
Wooden spoon
Mixing bowl

Method

Sauté the Aromatics

In a large, heavy-bottomed pot or Dutch oven over medium heat, add the olive oil or melt the butter. Once shimmering, add the diced onion, carrots, and celery. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.

Garlic and Herb Infusion

Add the minced garlic, dried thyme, sage, and crushed rosemary to the pot. Stir constantly for about 1 minute until fragrant. Be careful not to burn the garlic; a gentle sizzle is what we’re after.

Build the Broth

Pour in the low-sodium chicken broth. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot with a wooden spoon. Reduce the heat to low, cover, and let it simmer gently for 15-20 minutes, allowing the vegetables to become tender and the flavors to meld beautifully.

Prepare the Dumpling Dough

While the soup base is simmering, prepare your dumplings. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon salt. In a separate small bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. The dough will be shaggy and a little sticky, but resist the urge to overmix; overworking leads to tough dumplings.

Add the Chicken and Cream

Once the soup base has simmered, stir in the cooked, shredded chicken. Next, stir in the heavy cream or evaporated milk. Taste and adjust seasoning with additional salt and pepper as needed.

Drop the Dumplings

Increase the heat slightly to bring the soup to a gentle but steady simmer. Do not let it boil vigorously. Using two spoons, or a small cookie scoop, drop spoonfuls of the dumpling dough directly into the simmering soup. You want them to be about 1-inch in diameter. Don’t overcrowd the pot; leave a little space for them to expand.

Cook the Dumplings

Cover the pot tightly and simmer for 15-20 minutes, or until the dumplings are puffed, cooked through, and float to the surface. It’s crucial to keep the lid on to allow the steam to cook them properly – peeking will release the steam and can result in dense dumplings.

Serve and Enjoy

Ladle the hot Chicken and Dumpling Soup into bowls. Garnish with fresh parsley or chives, if desired, for a pop of color and freshness. Serve immediately and savor every comforting spoonful.

Notes

This recipe is incredibly adaptable, inviting personal touches and dietary considerations. For extra flavor depth, you can deglaze the pot with a splash of dry white wine before adding the broth. Feel free to add other quick-cooking vegetables during the last 10 minutes of simmering the broth. For a dairy-free version, use a full-fat canned coconut milk or a dairy-free half-and-half alternative instead of heavy cream or evaporated milk.