Description
Chicken and Dumpling Soup is a comforting classic American soup featuring tender shredded chicken, hearty vegetables, and fluffy homemade dumplings simmered in a savory chicken broth. This recipe combines sautéed aromatics with simple pantry staples to create a warm, satisfying meal perfect for chilly days.
Ingredients
Scale
Main Soup Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1/2 cup frozen peas (optional)
For the Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold butter, cut into small pieces
- 1/2 cup whole milk
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Seasonings: Stir in minced garlic, dried thyme, salt, and black pepper. Cook for an additional 1 minute to release the flavors.
- Add Broth and Chicken: Pour in the chicken broth and bring the mixture to a boil. Then reduce the heat to a simmer. Stir in the cooked shredded chicken and frozen peas if using, allowing them to warm through.
- Prepare Dumpling Dough: While the soup simmers, whisk together the flour, baking powder, and salt in a medium bowl. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the milk just until a soft dough forms; avoid overmixing.
- Cook Dumplings: Drop spoonfuls of the dumpling dough, about 1 tablespoon each, into the simmering soup. Cover the pot with a lid and cook undisturbed for 15 minutes, until the dumplings have puffed up and are cooked through.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper if needed. Serve hot, optionally garnished with chopped parsley for added freshness and color.
Notes
- For convenience, use rotisserie chicken instead of cooking your own chicken.
- Add a splash of cream at the end of cooking for a richer, creamier broth.
- Leftover soup keeps well in the refrigerator for 2 to 3 days and can be reheated gently on the stovetop.
