Chicken and Dumpling Soup embodies the essence of home-cooked comfort. This recipe brims with nutritious vegetables, a rich and hearty broth, and delightful, butter-infused dumplings in each spoonful. It’s an ideal choice for a simple weekday dinner, or you can prepare a large quantity to share with friends.
Recently, we’ve rekindled our profound affection for this dish. It had been quite some time since I last prepared it, and my children were eagerly requesting it. Our expectations were surpassed! The soup retained the same remarkable chicken flavor that I fondly recall, and the dumplings added a special touch, gently bobbing in the soup. I’m confident your family will cherish this soup just as much as mine does!
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Soups such as this chicken dumpling variety become a staple in our meal plan as the weather gets chillier or when time is short. The simplicity of preparing this soup is remarkable, and it’s incredibly fulfilling, akin to enjoying a delicious meal while being embraced by warmth. This traditional Chicken and Dumpling Soup is crafted with a rich, creamy broth, tender chicken pieces, sweet carrots, and airy, fluffy dumplings, offering the perfect answer to a craving for a hearty, homemade dish.
My family adores this recipe, and I appreciate its nutritious ingredients. It epitomizes the essence of comfort food, reminiscent of classics like Biscuits and Gravy, Chicken Noodle Soup, or Loaded Potato Soup.
There are moments when nothing satisfies quite like a hearty bowl of hot chicken soup. Chicken and dumplings exude a unique, comforting charm. This delightful soup is the perfect remedy, brimming with fresh vegetables, succulent roasted chicken, and tender dumplings. This specific recipe utilizes convenient, pre-roasted rotisserie chicken, available at most local supermarkets or wholesale stores.
To prepare Chicken and Dumpling Soup, start by melting some butter in a Dutch oven or heavy pot over medium heat. Add onions, celery, and carrots, cooking them for a few minutes. Then, lower the heat and mix in garlic, parsley, and poultry seasoning for about a minute, stirring continuously. Sprinkle 1 1/2 tablespoons of flour over this mixture and keep stirring for another minute. Pour in chicken stock and a bay leaf, and bring to a boil. After that, reduce the heat and let it simmer for about 25 minutes.
Next, take out the bay leaf and season the soup with salt and pepper. Add cooked chicken and peas, and let it simmer for a few more minutes while you prepare the dumplings.
In a medium bowl, whisk together flour, baking powder, sugar, and salt. Using a pastry cutter, blend in the butter until the mixture is crumbly. Stir in the milk just until combined. Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot with a tight lid and cook for 15 minutes without peeking to ensure the dumplings cook properly. Serve the soup hot, garnished with fresh thyme leaves for an extra touch of flavor.