Dutch Oven Chicken and Dumplings Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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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
Description
In this recipe, chicken breasts are cubed, seasoned, seared in butter to create a flavorful base, then removed to build a roux in the same pot. Vegetables like onion, garlic, celery, and carrots are sautéed in the roux, absorbing the butter and flour mixture's richness. A combination of dried herbs including oregano, sage, parsley, and spices like ground mustard and celery salt deepen the flavor profile. Chicken stock and milk are added to form a creamy broth, then cubed chicken returns to the pot for simmering.
The dumplings are made from a simple dough containing flour, baking powder, milk, cold butter, salt, and parsley. Cooked in the simmering soup, they become tender pillows that soak up the flavorful broth. The soup balances the savory herbs and creamy broth with hearty vegetables and tender chicken bits.
This soup is ideal served as a wholesome lunch or dinner option, providing a filling and warm plate. According to the notes, leftovers keep well refrigerated for several days, though the dumplings soften over time. The dumplings can be made ahead and frozen uncooked, then cooked freshly in the soup to maintain texture. The recipe offers flexibility with chicken parts and herb substitutions, allowing ease of customization.
Ingredients
- 2 lbs chicken breast cubed
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper divided, ground
- 3 tablespoons butter divided, salted
- 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 oregano dried
- 1 teasspoon sage dried
- 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 butter cold, salted
- 1 teaspoon kosher salt 8 grams
- 1 teaspoon parsley dried
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!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing is possible for up to 3 months, but cooked dumplings may lose texture; freeze dumplings separately uncooked instead.
- Dumplings can be made in advance and flash frozen on parchment, then stored and cooked later in the soup.
- Chicken thighs can substitute chicken breasts, or whole breasts can be used and shredded before adding dumplings.
- Herb substitutions are possible by scaling fresh herbs at three times the amount of dried herbs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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