Dutch Oven Chicken and Dumplings Soup
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
6
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Calories
498 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Chicken and Dumplings Soup
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A cozy chicken and dumplings classic in a comforting soup!
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Ingredients
- 2 lbs chicken breast cubed
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper divided
- 3 tablespoons salted butter divided
- 2 tablespoons flour
- 1/2 large white onion diced, about 1 cup
- 3 cloves garlic about 1 tablespoon
- 2 cups celery chopped, about 4 stalks
- 2 cups carrot chopped, about 4 medium sized carrots
- 1 teaspoon dried oregano
- 1 teasspoon dried sage
- 3/4 teaspoon ground mustard
- 1/2 teaspoon celery salt
- 6 cups chicken stock
- 1 cup milk 2% or whole
- 1 tablespoon lemon juice
Dumplings
- 1 cup all purpose flour 140 grams
- 1 1/2 teaspoon baking powder 8 grams
- 1/2 cup milk
- 2 tablespoons salted butter cold
- 1 teaspoon kosher salt 8 grams
- 1 teaspoon dried parsley
Instructions
- Add cubed chicken to a medium-sized bowl and season with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Mix to coat.
- Melt 1 tablespoon of butter in a dutch oven over medium-high heat and add chicken and sear on one side for 5-6 minutes. Stir and sear on the other side for another 5 minutes. Remove from pan and set aside.
- Turn the heat down to medium and add 2 tablespoons of butter to melt. While it melts, use a spoon to scrape up some of the browned bits (flavor) off of the bottom of the pan. Add 2 tablespoons of flour and whisk to create a roux. Whisk continuously until a roux is formed.
- Add the onion and garlic and coat with roux, saute for about 1-2 minutes stirring often. Add celery, carrots, celery salt, ground mustard, sage, oregano, and 1/4 teaspoon of black pepper and saute for another 2-3 minutes.
- Turn heat up to medium high and slowly add chicken stock, mixing as you add and scraping up any browned bits on the bottom of the pan while adding. Once all of the stock is added, add 1 cup of milk.
- Return chicken to the dutch oven and bring to a boil and then reduce to a simmer. Add lemon juice. Let simmer for 10 minutes.
- Meanwhile, sift flour and baking soda into a medium-sized bowl. Add salt and mix. Add cubed cold 2 tablespoons of butter and use a pastry cutter to cut butter into flour until it's all incorporated and you have a crumbly mixture.
- Add dried parsley and mix, then add milk and mix until a sticky dough / batter is formed. Set aside while soup is simmering.
- After 10 minutes of simmering, turn the heat back up to a gentle boil. Spray a spoon or dough scooper with oil (optional but will help reduce dough from sticking) and then gather scoops of dough and gently drop them into the soup. Repeat, giving some space between until all of the dough has been used, about 6-8 dumplings.
- Cover and let boil for another 15 miutes to let the dumplings cook and soup thicken.
- After 15 minutes, reduce heat, serve and enjoy!
Equipments used:
Notes
- Storage
- Storage
- Fridge: Store in an airtight container for up to 3 days in the fridge.
- Freezer: Store in the freezer for up to 3 months, although the dumplings already cooked, don't hold up as well. If you plan to freeze, we suggest making a double batch of dumplings and freezing them uncooked and then you can add them to the thawed soup.
- Make Dumplings in Advance
- Make Dumplings in Advance
- These dumplings are great to make in advance. Mix dough and then scoop out onto a parchment-lined baking sheet and flash freeze (freeze for at least 1 hr). Add frozen dumplings to an airtight container, with parchment paper between layers.
- To Cook From Frozen: Thaw in the fridge overnight and then add to the simmering soup and cook for 10-15 minutes.
- Substitutions
- Substitutions
- Chicken: Cubed chicken thighs can be used in place of chicken breasts and you can also use whole chicken breasts if you prefer a shredded chicken in your soup. Sear the whole breasts and add to the soup at the same time, just remove from the dutch oven, shred the chicken and return to the pot before adding the dumplings. This is also great with some leftover turkey or leftover chicken. 2 lbs of raw chicken is about 4 1/2 cups of cooked chicken. Add the precooked chicken during the first simmer before adding the dumplings.
- Onion: White is our favorite but yellow is a great choice, too.
- Stock: Use your favorite! Chicken, vegetable, or even turkey if using leftover turkey meat.
- Herbs: You can substitute fresh sage, oregano, and parsley by using the scale of 1 tablespoon of fresh for 1 teaspoon of dried.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
37g
(12%)
Protein
44g
(88%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
136mg
(45%)
Sodium
1943mg
(81%)
Potassium
1194mg
(34%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
7740IU
(155%)
Vitamin C
8mg
(9%)
Calcium
199mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 44g | 88% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 136mg | 45% |
| Sodium | 1943mg | 81% |
| Potassium | 1194mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 7740IU | 155% |
| Vitamin C | 8mg | 9% |
| Calcium | 199mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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