Name: Chicken and Dumpling Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 tablespoons butter; ½ large onion, chopped; 3 stalks celery, chopped; 2 large carrots, sliced in 1/4 inch rounds; 2 cloves garlic, finely minced; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh thyme; ½ teaspoon poultry seasoning; 2 tablespoons all-purpose flour; 6 cups low sodium chicken broth or stock; 2 bay leaves; Salt and pepper to taste; 2 cups cooked chicken, cut in small cubes; 1 cup frozen peas (optional); 1 cup flour; 2 teaspoons baking powder; 1 teaspoon granulated sugar; ½ teaspoon salt; 2 tablespoons unsalted butter; ½ cup milk (2% or whole)

Description

This comforting Chicken and Dumpling Soup features tender chicken, fresh vegetables, and fluffy homemade dumplings simmered in a flavorful chicken broth. Perfect for a cozy meal, this recipe combines sautéed aromatics with fresh herbs and a quick dumpling batter to create a hearty and satisfying soup that’s easy to prepare.

Ingredients

Scale

Soup Ingredients

3 tablespoons butter
½ large onion, chopped
3 stalks celery, chopped
2 large carrots, sliced in 1/4 inch rounds
2 cloves garlic, finely minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
½ teaspoon poultry seasoning
2 tablespoons all-purpose flour
6 cups low sodium chicken broth or stock
2 bay leaves
Salt and pepper to taste
2 cups cooked chicken, cut in small cubes
1 cup frozen peas (optional)

Dumpling Ingredients

1 cup flour
2 teaspoons baking powder
1 teaspoon granulated sugar
½ teaspoon salt
2 tablespoons unsalted butter
½ cup milk (2% or whole)

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Instructions

Sauté vegetables: Melt the butter over medium heat in a Dutch oven or stockpot. Add chopped onion, celery, and carrots. Cook for approximately 7-8 minutes until the onion and celery become soft and fragrant.
Add seasonings and flour: Reduce heat to low. Stir in minced garlic, fresh parsley, thyme, and poultry seasoning; cook for 1 minute while stirring constantly. Sprinkle in 2 tablespoons of all-purpose flour and continue cooking for another minute, stirring constantly to form a roux base for the soup.
Simmer broth and vegetables: Slowly stir in the chicken stock and add the bay leaves. Bring to a simmer and cook for 20 minutes, or until the carrots are tender.
Finish soup base: Remove the bay leaves. Season the soup with salt and pepper to taste. Add the cooked chicken and frozen peas if using. Simmer for an additional 5 minutes to warm through.
Prepare dumpling dough: In a medium bowl, combine 1 cup flour, baking powder, sugar, and salt. Cut in the 2 tablespoons of unsalted butter with a pastry cutter or fork until the mixture is crumbly. Pour in the milk and stir just until combined; do not overmix.
Add dumplings to soup: Drop small spoonfuls of the dumpling batter into the simmering soup. Cover the pot with a lid and cook for 15 minutes without removing the lid to allow the dumplings to steam and cook thoroughly.
Serve and garnish: Once dumplings are cooked through and fluffy, ladle soup into bowls and garnish with additional chopped fresh parsley or thyme if desired. Serve hot.

Notes

Remove the bay leaves before serving, as they have sharp edges and are not edible.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave at reduced power.
To freeze, cool the soup completely first, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave at low power.