Chicken Dumpling Soup
User Reviews
4.7
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
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Servings
4 servings
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Calories
751 kcal
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Course
Main Course
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Cuisine
American
Chicken Dumpling Soup
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This easy, classic Chicken Dumpling Soup recipe pairs tender chicken, carrots and peas in a rich, creamy broth with fluffy, tender dumplings for the ultimate comfort food!
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Ingredients
For the Chicken Soup
- 2 tbsp butter
- 1 tbsp olive oil
- 2 carrot peeled and diced
- 1 onion peeled and finely diced, large, brown or white
- 1 celery diced, large stalk
- ½ tsp salt
- 1 tbsp garlic minced
- 4 chicken thigh see note, skinless, boneless
- 1 tsp thyme dried
- 2 bay leaves dried
- ¼ cup flour
- 4 cups chicken broth low sodium
- 1 cup heavy cream or half and half
- ⅔ cup peas frozen
- black pepper to taste, cracked
For the Dumplings
- 1 cup flour
- ½ tbsp baking powder
- ½ tsp salt
- ½ cup heavy cream cold
- 2 tbsp butter cooled, melted
Instructions
- Heat the butter and the oil together in a large, lidded saucepan or Dutch oven over a medium high heat. Once the butter has melted, stir in the carrots, onion, celery and salt. Gently fry for 8-10 minutes until soft, and just starting to color.
- Stir in the garlic, and cook for a further 2 minutes until aromatic before adding the chicken, the thyme and the bay leaves.
- Add the flour, stirring so that the flour coats everything in the pot. Cook for a further 2 minutes.
- Gradually pour the chicken broth into the pan, scraping any browned bits off the bottom of the pot. Stir in the heavy cream or half and half, and reduce the heat to a simmer, leaving to cook uncovered for 15 minutes.
- Meanwhile, in a mixing bowl whisk together the flour, baking powder and salt with a fork. Add the heavy cream and melted butter, and bring together into a sticky yet uniform dough.
- Remove the chicken thighs from the soup and shred on a cutting board with two forks. Return to the soup and stir.
- Spoon the dumpling mixture into the soup, allowing for 2 dumplings per person. Cover, and continue to simmer for 10 minutes.
- Add the frozen peas, and stir gently to turn over the dumplings so they cook through. Cook for a further 5 minutes.
- Season to taste with black pepper and more soup if needed before serving.
Notes
- Time saving tip - 4 large handfuls of rotisserie chicken can be added to the soup instead of cooking the chicken in the pan, but you’ll still need to simmer the vegetables for 15 minutes before adding it to the pot to develop the flavors.
- Reheating - Don't microwave the dumplings. Heat leftovers through in the soup on the stovetop instead to stop them turning chewy.
- Heavy cream - Make sure you use cold cream. If the cream is not refrigerator-cold when you add it to the dumpling mix they will become too sticky to shape. They also won't be as light and tender!
Nutrition Information
Show Details
Calories
751kcal
(38%)
Carbohydrates
46g
(15%)
Protein
35g
(70%)
Fat
48g
(74%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.02g
(1%)
Cholesterol
209mg
(70%)
Sodium
1034mg
(43%)
Potassium
827mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
6895IU
(138%)
Vitamin C
15mg
(17%)
Calcium
215mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 46g | 15% |
| Protein | 35g | 70% |
| Fat | 48g | 74% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 209mg | 70% |
| Sodium | 1034mg | 43% |
| Potassium | 827mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6895IU | 138% |
| Vitamin C | 15mg | 17% |
| Calcium | 215mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
36 reviews
Excellent
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