Chicken Dumpling Soup is the ultimate comfort food that warms the soul and fills the belly. This delightful dish combines hearty chicken, tender vegetables, and fluffy dumplings in a rich, creamy broth. With every spoonful, you’ll experience a taste of home that is perfect for chilly days or any time you need a little comfort. Let’s dive into this heartwarming recipe that is sure to become a family favorite!
Why You’ll Love This Chicken Dumpling Soup
This Chicken Dumpling Soup is not just delicious; it’s packed with benefits that make it a must-try! First, it’s a hearty meal that is filling and satisfying. The combination of chicken and dumplings provides a wonderful texture that will please your palate. It’s also a versatile dish that can be tailored with various ingredients, including vegetables and spices, making it suitable for everyone, including those looking for gluten-free chicken dumpling soup options. Plus, this soup can easily be prepared using a slow cooker chicken dumpling soup method for added convenience. Most importantly, it’s a great way to use up leftover chicken, making it an economical choice for busy weeknights.
Ingredients for Chicken Dumpling Soup
Gather these items:
- 3 tablespoons unsalted butter
- 1 small yellow onion (minced)
- 2 stalks celery (finely chopped)
- 1 teaspoon minced garlic
- ¼ cup all purpose flour
- ½ cup dry white wine
- 6 cups low-sodium chicken stock
- 2 large carrots (peeled and cut into slices)
- 3 medium Yukon gold potatoes (peeled and cut into 1 inch cubes)
- 1 bay leaf
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 3 cups shredded cooked chicken
- 1 cup frozen peas
- ½ cup heavy cream or whole milk
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 3 tablespoons unsalted butter (melted)
- ¾ cup milk
How to Make Chicken Dumpling Soup Step-by-Step
- Step 1: Melt 3 tablespoons unsalted butter over medium-low heat in a dutch oven or large stock pot. Add onion and celery, sauté for 5-7 minutes until softened.
- Step 2: Add 1 teaspoon minced garlic and cook for 30 seconds.
- Step 3: Mix in ¼ cup all purpose flour, cooking for 1 minute.
- Step 4: Add ½ cup dry white wine, increase heat to medium-high, and simmer for 2 minutes.
- Step 5: Add chicken stock, carrots, potatoes, bay leaf, thyme, seasoned salt, and black pepper. Stir to combine.
- Step 6: Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-12 minutes.
- Step 7: For dumplings, mix 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder in a bowl. Make a well, add ¾ cup milk and 3 tablespoons melted butter. Stir until combined.
- Step 8: Once potatoes are tender, stir in chicken, peas, and cream. Remove bay leaf and thyme.
- Step 9: Bring back to a simmer, then drop ½ tablespoon of dumpling dough over the top.
- Step 10: Cover and simmer for 7-10 minutes until dumplings are cooked through. Test one to ensure it is done.
- Step 11: Sprinkle with parsley and serve immediately.
Pro Tips for the Best Chicken Dumpling Soup
Keep these in mind:
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stove to maintain the soup’s creamy texture.
- For a lighter version, consider using homemade chicken dumplings soup with less cream.
- Feel free to add additional vegetables such as corn or green beans for extra nutrition.
Best Ways to Serve Chicken Dumpling Soup
Serve this delightful comfort food chicken soup with warm crusty bread or a fresh garden salad. It also pairs beautifully with a side of homemade biscuits for a complete meal. For a fun twist, try it as a chicken and biscuit soup by topping it with your favorite biscuit recipe!
How to Store and Reheat Chicken Dumpling Soup
Store any leftover Chicken Dumpling Soup in an airtight container in the fridge for up to three days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. This soup is perfect for meal prep, allowing you to enjoy comforting meals throughout the week.
Frequently Asked Questions About Chicken Dumpling Soup
What’s the secret to perfect Chicken Dumpling Soup?
The secret lies in the broth; using low-sodium chicken stock enhances the soup’s flavor without overwhelming it. Additionally, ensuring your dumplings are fluffy is vital. Don’t overmix the dough!
Can I make Chicken Dumpling Soup ahead of time?
Absolutely! You can prepare the soup base in advance and add the dumplings just before serving. This helps maintain their texture and fluffiness.
How do I avoid common mistakes with Chicken Dumpling Soup?
To avoid common mistakes, ensure your dumplings are not too dense by not overworking the dough. Also, keep an eye on the simmering time to keep them fluffy.
Variations of Chicken Dumpling Soup You Can Try
There are many delightful variations of Chicken Dumpling Soup to explore. You might consider a creamy chicken dumpling soup for a richer flavor or a chicken pot dumpling soup loaded with seasonal vegetables. For those with dietary restrictions, a gluten-free chicken dumpling soup can be made by substituting regular flour with a gluten-free blend.
For more delicious recipes, check out our Creamy Sausage Potato Chowder or Heartwarming Tuscan White Bean Recipe. If you’re looking for a sweet treat, don’t miss our Gingerbread Cheesecake Cookies.
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Chicken Dumpling Soup: 10 Comforting Recipes to Savor
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Comfort Food
Description
This Chicken Dumpling Soup features hearty chicken, tender veggies, and fluffy dumplings in a rich, creamy broth.
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion (minced)
- 2 stalks celery (finely chopped)
- 1 teaspoon minced garlic
- ¼ cup all purpose flour
- ½ cup dry white wine
- 6 cups low-sodium chicken stock
- 2 large carrots (peeled and cut into slices)
- 3 medium Yukon gold potatoes (peeled and cut into 1 inch cubes)
- 1 bay leaf
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 3 cups shredded cooked chicken
- 1 cup frozen peas
- ½ cup heavy cream or whole milk
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 3 tablespoons unsalted butter (melted)
- ¾ cup milk
Instructions
- Melt 3 tablespoons unsalted butter over medium-low heat in a dutch oven or large stock pot. Add onion and celery, sauté for 5-7 minutes until softened.
- Add 1 teaspoon minced garlic and cook for 30 seconds.
- Mix in ¼ cup all purpose flour, cooking for 1 minute.
- Add ½ cup dry white wine, increase heat to medium-high, and simmer for 2 minutes.
- Add chicken stock, carrots, potatoes, bay leaf, thyme, seasoned salt, and black pepper. Stir to combine.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-12 minutes.
- For dumplings, mix 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder in a bowl. Make a well, add ¾ cup milk and 3 tablespoons melted butter. Stir until combined.
- Once potatoes are tender, stir in chicken, peas, and cream. Remove bay leaf and thyme.
- Bring back to a simmer, then drop ½ tablespoon of dumpling dough over the top.
- Cover and simmer for 7-10 minutes until dumplings are cooked through. Test one to ensure it is done.
- Sprinkle with parsley and serve immediately.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 481
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 70 mg