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Chicken Dumpling Soup
This creamy chicken dumpling soup has it all—tender chicken, fluffy dumplings and veggies in a rich and hearty broth. The best comfort food!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Calories: 497 kcal
Course:
Soup
Cuisine:
American
Ingredients
For the Soup:
- 1 ½ pounds boneless skinless chicken breasts or thighs
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 pound carrots peeled and cut into a 1/4 to 1/2-inch dice about 6 medium carrots
- 3 medium celery stalks cut into a 1/4 to 1/2-inch dice
- 1 medium Yukon Gold potato peeled and cut into a 1/4 to 1/2-inch dice
- 1 small yellow onion diced
- 2 teaspoons poultry seasoning
- 2 cloves minced garlic about 2 teaspoons
- ¼ cup all-purpose flour
- 2 cups 2% milk
- 32 ounces low sodium chicken broth
- 2 tablespoons unsalted butter
- 1 cup frozen peas
- Chopped fresh parsley or thyme optional for serving
For the Dumplings: *see notes for a faster version:
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅔ cup 2% milk
Instructions
- Dice the chicken into bite-sized pieces. Place in a bowl or on a plate and toss with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Set aside.
- In a Dutch oven or similar large, deep pot, heat the oil and butter over medium high. Add the carrots, celery, potato, onion, poultry seasoning, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir and cook until the vegetables are beginning to soften and the onion is turning translucent, about 5 minutes.
- Stir in the garlic and cook 30 additional seconds.
- Sprinkle the flour over the top. Whisk and cook until the flour is golden brown, about 30 seconds to 1 minute.
- Pour in the milk a few splashes at a time, whisking continuously as you go to remove any lumps. Stir in the broth.
- Bring the mixture to a boil. Reduce the heat and let simmer steadily for 15 minutes, stirring periodically.
- Meanwhile, prepare the dumplings: In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder. Pour in the milk. With a rubber spatula or wooden spoon, stir to combine. The batter will seem stiff and should be thick enough to scoop. Let rest for at least 5 minutes.
- Stir the chicken and peas into the soup pot. Increase the heat to return to a simmer.
- With a small scoop or a spoon, portion the dumpling dough by rough 1/2 tablespoons and drop on top of the soup, spreading the dumplings evenly.
- Cover and simmer steadily until the dumplings and the chicken are cooked through, about 5 to 10 minutes more. To check for doneness, remove a dumpling and cut it in half to make sure it's no longer raw inside, or poke it with a fork to check the center (it will still be very moist). Remove from the heat and sprinkle fresh parsley or thyme over the top.
- To serve, use a big spoon to scoop down through the top of the dumplings and into the soup underneath, ensuring each serving has a portion of both the soup and dumplings. Enjoy hot, breaking the dumplings up into the soup as needed so that you enjoy a bit of both in each bite.
Cup of Yum
Notes
- TO STORE: Refrigerate leftover chicken dumpling soup in an airtight container for up to 3 days.
- TO REHEAT: Warm up leftovers on the stovetop over medium-low heat. The microwave can make the dumplings tough.
- TO FREEZE: Freeze leftovers in an airtight storage container or zip-top freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
- *TO USE BISQUICK: Mix 1 cup of Bisquick together with 1/3 cup milk of your choice. Once a dough has formed, drop it by the spoonful on top of the soup when the recipe calls for the dumplings to be added. Finish cooking the recipe as directed.
- *TO USE CANNED BISCUITS: Quarter about 6 uncooked canned biscuits. When the recipe calls for the dumplings to be added, scatter the biscuit pieces over the top of the soup instead. Finish cooking as directed.
- *TO USE CRESCENT ROLLS: To use crescent roll dough, follow the same instructions as the canned biscuit version, cutting your crescent roll dough into quarters.Adapted from my Crockpot Chicken and Dumplings
- TO STORE: Refrigerate leftover chicken dumpling soup in an airtight container for up to 3 days.
- TO REHEAT: Warm up leftovers on the stovetop over medium-low heat. The microwave can make the dumplings tough.
- TO FREEZE: Freeze leftovers in an airtight storage container or zip-top freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
Serving
1(of 6)
Calories
497kcal
(25%)
Carbohydrates
46g
(15%)
Protein
36g
(72%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
101mg
(34%)
Potassium
1373mg
(39%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
13298IU
(266%)
Vitamin C
24mg
(27%)
Calcium
258mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 497
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 497kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 101mg | 34% |
| Potassium | 1373mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 13298IU | 266% |
| Vitamin C | 24mg | 27% |
| Calcium | 258mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.