Chicken and Dumpling Soup
Our Chicken and Dumpling Soup recipe is a classic dish that embodies the essence of home-cooked goodness, this soul-warming soup is perfect for cozy nights or gathering around the family table. Tender chunks of chicken, hearty vegetables, and pillowy dumplings simmered in a rich broth create a symphony of flavors and textures that will nourish both body and soul. Whether you’re seeking a comforting remedy for chilly days or simply craving a taste of nostalgia, our Chicken and Dumpling Soup promises to soothe your senses and leave you longing for more
On those cold winter days, there is nothing more satisfying than old-fashioned comfort food like Dutch Oven Chili, Old Fashioned Beef Stew, Crockpot Chicken Stuffing, Or Crockpot Lasagna.
Something about chicken and dumplings seems to soothe the soul, from the tender chicken pieces to the delicious dumplings in the rich, creamy sauce. This dumpling recipe reminds me of the cracker barrel version but much better.
Ingredients for Chicken and Dumpling Soup
- ½ cup salted butter: divided; for low salt diet, use unsalted butter.
- Three stalks of celery: diced celery.
- Three large carrots: diced Into small pieces.
- ½ white onion: Chop up onions.
- 3 tsp dried parsley: Can use fresh or dried parsley.
- 2 tsp garlic powder: We used garlic powder, but you can use 2 cloves of minced garlic.
- 4 cups chicken broth: This recipe may use bone broth or low-sodium broth.
- 2 ¼ cups water, divided
- 1 lb cooked shredded chicken: Use leftover rotisserie chicken or use Easy Slow Cooker Shredded Chicken
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 3 Tbsp corn starch, optional
- Salt and pepper to taste
Chicken and Dumpling Soup Recipe
- Begin by melting half of the butter in a large stock pot, while keeping the remaining butter in the fridge for later use in preparing the dumpling dough.
- Once the butter has melted, add the celery, carrots, and onion to the pot. Sauté over medium heat until the onions become translucent, which should take approximately 5 minutes. After cooking the veggies for 5 minutes, sprinkle in the dried parsley and garlic powder
- Pour in the chicken broth and water, then add the shredded chicken, stirring to combine all the ingredients. Allow the soup to simmer over medium heat as you prepare the dumpling dough.
- Slice the remaining butter and place it in a bowl with the flour and baking powder. Use a pastry cutter or fork to blend the butter into the flour until it resembles coarse crumbs. Gradually stir in water until the dough begins to come together. Divide the dough into small balls, about ½ to 1 inch in diameter.
- Carefully drop the dumpling balls into the soup, ensuring they are evenly distributed. Avoid stirring the soup after adding the dumplings.
- Cover the pot with a lid, reduce the heat to low-medium, and let the soup simmer for 20 minutes.
- If you prefer a thicker consistency, mix 1 ½ tablespoons of cornstarch with water to create a slurry. Stir the slurry into the soup, stirring constantly until the soup has thickened to your liking.
- Serve the warm and comforting chicken and dumpling soup, and savor every delicious spoonful!
Tips & Tricks
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken or leftover roasted chicken. Simply shred the meat and add it to the soup for added flavor and convenience.
- Chill Butter for Dumplings: Keeping some of the butter chilled in the fridge while melting the rest helps ensure the dumpling dough stays light and fluffy.
- Uniform Dumpling Size: To ensure even cooking, try to make the dumplings as uniform in size as possible. This ensures they cook evenly and are all ready at the same time.
- Don’t Overmix Dumpling Dough: When making the dumpling dough, avoid overmixing as this can result in tough dumplings. Mix the dough just until it comes together.
- Simmer Gently: Once the dumplings are added to the soup, simmer gently over low to medium heat to avoid breaking apart the dumplings.
- Cover While Simmering: Keep the pot covered while the soup is simmering to trap steam and help cook the dumplings evenly.
- Resist the Urge to Stir: After adding the dumplings to the soup, resist the urge to stir. This helps prevent the dumplings from falling apart as they cook.
- Test for Doneness: To check if the dumplings are cooked through, insert a toothpick into the center of one dumpling. If it comes out clean, they’re ready.
- Thicken with Cornstarch Slurry: If you prefer a thicker soup, mix cornstarch with water to create a slurry, then stir it into the soup and simmer until thickened.
- Add Herbs for Flavor: Feel free to add fresh or dried herbs like thyme, rosemary, or parsley to enhance the flavor of the soup.
FAQs about Chicken and Dumplings
More Recipes
Chicken and Dumplings Soup
Yield:
4 cups
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Chicken and Dumpling Soup has a rich and creamy chicken broth with tender, delicious veggies and is topped with soft fluffy dumplings. Your family will think you slaved over the stove all day with this creamy, delicious soup that’s done in under 30 minutes.
Ingredients
- ½ cup salted butter, divided
- 3 stalks celery, diced
- 3 large carrots, diced
- ½ white onion, diced
- 3 tsp dried parsley
- 2 tsp garlic powder
- 4 cups chicken broth
- 2 ¼ cups water, divided
- 1 lb cooked shredded chicken
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 3 Tbsp corn starch, optional
- Salt and pepper to taste
Instructions
- Begin by melting half of the butter in a large stock pot, while keeping the remaining butter in the fridge for later use in preparing the dumpling dough.
- Once the butter has melted, add the celery, carrots, and onion to the pot. Sauté over medium heat until the onions become translucent, which should take approximately 5 minutes. After cooking the veggies for 5 minutes, sprinkle in the dried parsley and garlic powder.
- Pour in the chicken broth and water, then add the shredded chicken, stirring to combine all the ingredients. Allow the soup to simmer over medium heat as you prepare the dumpling dough.
- Slice the remaining butter and place it in a bowl with the flour and baking powder. Use a pastry cutter or fork to blend the butter into the flour until it resembles coarse crumbs. Gradually stir in water until the dough begins to come together. Divide the dough into small balls, about ½ to 1 inch in diameter.
- Carefully drop the dumpling balls into the soup, ensuring they are evenly distributed. Avoid stirring the soup after adding the dumplings.
- Cover the pot with a lid, reduce the heat to low-medium, and let the soup simmer for 20 minutes.
- If you prefer a thicker consistency, mix 1 ½ tablespoons of cornstarch with water to create a slurry. Stir the slurry into the soup, stirring constantly until the soup has thickened to your liking.
- Serve the warm and comforting chicken and dumpling soup, and savor every delicious spoonful!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 630Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 151mgSodium: 1441mgCarbohydrates: 49gFiber: 3gSugar: 3gProtein: 36g
Can you please clarify how much water goes into the broth and how much goes into the dumpling mix. Also for the cornstarch you say to add cornstarch to the cornstarch. I think you meant water.
I will
It’s one cup into the broth and the rest is for the dumplings