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Creamy Chicken Dumpling Soup Recipe
5 from 72 votes

Creamy Chicken Dumpling Soup Recipe

This creamy chicken dumpling soup combines tender chicken meat, aromatic vegetables, and a thickened broth enriched with a butter and flour roux. The addition of hominy and sweet peas adds texture and mild sweetness, while freshly made dumplings with parsley and scallions cook gently in the broth for comforting bites. It’s a hearty soup that develops richness through slow-simmering the stock and careful roux preparation, suitable for chilly days or whenever a comforting bowl of soup is desired.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 20
Calories: 289 kcal
Course: Appetizer, Soup, Lunch
Cuisine: American

Ingredients

For the Chicken Stock:
  • 1 chicken whole roasting
  • 1 onion small diced yellow
  • 3 carrot large diced
  • 4 celery large diced stalks
  • 2 cloves garlic
  • 1 parsley small bunch each, fresh
  • 1 thyme small bunch each, fresh
For the Soup:
  • 4 ounces butter unsalted
  • 1 yellow onion peeled and small diced
  • 6-7 celery small dice, stalks
  • 4-5 carrot small dice, medium sized
  • 2 garlic finely minced
  • 4 ounces all-purpose flour
  • 2 cups sweet peas
  • 2 cups hominy
For the Dumplings:
  • 4 cups all-purpose flour
  • 3 tablespoons baking powder
  • 2 cups milk
  • ¼ cups parsley chopped, fresh
  • ½ cup scallions chopped, fresh
  • black pepper sea salt and fresh cracked
  • salt sea salt and fresh cracked

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Next, add it to flour, and stir to make a roux.
  4. Add in the chopped chicken and chicken stock and bring to a boil. Note, there will be ½ gallon of stock leftover.
  5. Once the soup is boiling and thicker, turn the heat to low and add the peas, hominy and cook for 20 minutes.
  6. 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.
  7. Serve with optional garnishes: chopped green onions, parsley, thyme, and parmesan cheese.

Notes

  • Reheat the soup slowly on low heat or in a microwave, stirring halfway for even warming.
  • Store refrigerated soup for up to 4 days or freeze for up to 3 months.
  • The chicken stock yields about a half gallon leftover and freezes well for later recipes.
  • Cook vegetables only until slightly tender without caramelizing to maintain flavor balance.
  • Stir constantly when cooking the roux to avoid scorching and allow about 20 minutes to cook out the raw flour taste.

Nutrition Information

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%)

Nutrition Facts

Serving: 20 Serving

Amount Per Serving

Calories 289

% 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.