Chicken Dumpling Soup Recipe
User Reviews
5
Chicken Dumpling Soup Recipe
Description
Chicken Dumpling Soup Recipe is a flavorful meal centered on boneless, skinless chicken breasts cooked until golden, then chopped into bite-sized pieces. The base features sautéed onions, carrots, celery, and garlic thickened with flour before gradually adding chicken broth, water, and a blend of dried herbs including thyme, rosemary, basil, tarragon, and sage. Milk and frozen peas finish the soup to create a creamy texture and gentle sweetness. Dumplings are made with flour, baking powder, baking soda, garlic powder, thyme, salt, pepper, milk, butter, and sour cream, creating a delicate dough studded with optional fresh herbs, which are dropped onto the simmering soup and cooked until fluffy.
The soup’s savory broth combines aromatic herbs and the richness of butter and milk to create a flavorful but balanced dish. Dumplings cook gently in the broth, absorbing flavor while retaining a tender, fluffy interior. This method results in a comforting texture contrast between the broth, vegetables, tender chicken, and soft dumplings.
This soup can be served as a warming main course. It stands well as a filling lunch or dinner, offering both protein and vegetables in a creamy, satisfying preparation. Leftovers keep well refrigerated, making it suitable for meal prepping or enjoying over a few days.
Boneless, skinless chicken thighs can be substituted for breast if preferred. Including both baking soda and baking powder in the dumpling dough is essential for an airy result. Leftovers should be stored in an airtight container and consumed within 3-5 days for best quality.
Ingredients
Chicken Soup
- 1 ½ pounds chicken breast boneless, skinless
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 tablespoon avocado oil
- 4 tablespoons butter salted
- 1 sweet onion finely diced, small
- 3 carrot peeled and cut into ½-inch slices, medium
- 3 celery diced, ribs
- 4 garlic finely minced, cloves
- ⅓ cup all-purpose flour
- 4 cups chicken broth divided
- 2 cups water divided
- 1 tablespoon Better Than Bouillon chicken flavor
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ½ teaspoon basil dried
- ½ teaspoon tarragon dried
- ½ teaspoon sage dried
- 1 cup milk whole
- 1 cup peas frozen
Dumplings
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup milk whole
- 4 tablespoons butter melted, salted
- ¼ cup sour cream
- thyme optional, fresh leaves
- flat-leaf parsley finely chopped, optional, fresh
Instructions
- For the Chicken Soup: Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden. Flip and cook 3-4 more minutes. (It does not need to be cooked through.) Transfer the chicken to a cutting board. Once cool to the touch, cut the chicken into bite-sized pieces. Set aside.
- Add butter to the pot over medium heat. Once melted, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic, and continue cooking for an additional 30 seconds, or until fragrant.
- Sprinkle in the flour and stir until the vegetables are coated. Add in ½ cup of the chicken broth and stir to combine. Add in an additional ½ cup of broth, and stir until a thick paste forms. This should take about 15 seconds. In 1-cup increments, add remaining broth, followed by the water, stirring well after each addition.
- Add the Better Than Bouillon, thyme, rosemary, basil, tarragon, sage, 1 teaspoon salt, ½ teaspoon black pepper, and cubed chicken. Stir to combine. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through.
- For the Dumplings: While the soup is cooking, add the flour, baking powder, baking soda, garlic powder, thyme, salt, and black pepper to a large bowl. Whisk until well combined. Pour in the milk, melted butter, and sour cream. Stir with a spatula until a thick dough forms.
- Using a small cookie dough scoop or spoon, drop 1 tablespoon of dough into the soup. Repeat with remaining dough. You should end up with about 30 dumplings. Make sure the dumplings are completely immersed in the liquid and simmer over medium heat for 5-7 minutes, or until a toothpick inserted into a dumpling comes out clean.
- Add the milk and frozen peas and stir to combine.
- Serve the soup with fresh thyme and/or parsley, if desired.
Notes
- Use either boneless, skinless chicken breast or thighs based on preference; both work well.
- Include both baking soda and baking powder in the dumplings to ensure they become fluffy.
- Store leftover soup in an airtight container in the refrigerator and consume within 3-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 34g | 68% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 1964mg | 82% |
| Potassium | 965mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5986IU | 120% |
| Vitamin C | 15mg | 17% |
| Calcium | 215mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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