Creamy Chicken Dumpling Soup Recipe
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5.0
72 reviews
Excellent
Creamy Chicken Dumpling Soup Recipe
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Learn how to make the absolute most delicious creamy chicken dumpling soup recipe using an easy to make homemade chicken broth.
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Ingredients
For the Chicken Stock:
- 1 whole roasting chicken
- 1 small diced yellow onion
- 3 large diced carrots
- 4 large diced stalks of celery stalks
- 2 cloves of garlic
- 1 small bunch each of fresh thyme and parsley
For the Soup:
- 4 ounces of unsalted butter
- 1 peeled and small diced yellow onion
- 6-7 celery stalks small dice
- 4-5 medium sized carrots small dice
- 2 finely minced garlic cloves
- 4 ounces all-purpose flour
- 2 cups of sweat peas
- 2 cups of hominy
For the Dumplings:
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 cups of milk
- ¼ cups chopped fresh parsley
- ½ cup chopped fresh scallions
- sea salt and fresh cracked black pepper
Instructions
- Chicken Stock: In a large pot place in all ingredients under “chicken stock," cover the chicken by 4 to 6 inches with water, and poach the chicken on medium-high heat until it is completely cooked through, which takes about 1 hour. Once cooked, strain the liquid and remove the chicken meat from the carcass and roughly chop to bite-size pieces.
- Soup: In a large pot or rondeaux on medium heat add in the butter and sweat the onions, celery, carrots, and garlic for 5 to 6 minutes.
- Next, add it to flour, and stir to make a roux.
- Add in the chopped chicken and chicken stock and bring to a boil. Note, there will be ½ gallon of stock leftover.
- Once the soup is boiling and thicker, turn the heat to low and add the peas, hominy and cook for 20 minutes.
- Dumplings: In a large bowl add together all dumpling ingredients until combined. Drop 1 tablespoon portions of the dough from a spoon into the soup and simmer for 5 minutes on each side until cooked through.
- Serve with optional garnishes: chopped green onions, parsley, thyme, and parmesan cheese.
Notes
- Chef Notes:
- How to Reheat: To reheat it simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to the microwave safe bowl and heat for 2:30 stirring after 1:15.
- How to Store: This will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
- The chicken broth recipe will leave you with about a ½ gallon of chicken broth leftover, but don’t worry because it freezes really well for recipes down the road.
- You don’t want to caramelize the vegetables when making the soup portion of this recipe, just cook them until they become slightly tender.
- The roux will help thicken the soup as well as make it creamy, and will take roughly 20 minutes of cooking for the roux taste to be cooked out.
- Be sure to stir the soup frequently after adding the roux as you do not want it to the scorch on the bottom of the pot.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
33g
(11%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
47mg
(16%)
Sodium
155mg
(6%)
Potassium
458mg
(13%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4282IU
(86%)
Vitamin C
11mg
(12%)
Calcium
134mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 155mg | 6% |
| Potassium | 458mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4282IU | 86% |
| Vitamin C | 11mg | 12% |
| Calcium | 134mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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