Original Post: https://www.evolvingtable.com/chicken-dumpling-soup/
Chicken Dumpling Soup Recipe
This homemade Chicken Dumpling Soup is the perfect comfort food recipe for a cozy winter day and is secretly so easy to make! The fluffy dumplings, creamy broth, and shredded chicken are sure to warm you up from the inside out.
Servings: 6 servings
Ingredients
Chicken Soup
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1 tablespoon avocado oil
- 4 tablespoons salted butter
- 1 small sweet onion finely diced
- 3 medium carrots peeled and cut into ½-inch slices
- 3 celery ribs diced
- 4 garlic cloves finely minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth divided
- 2 cups water divided
- 1 tablespoon Better Than Bouillon chicken flavor
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ teaspoon dried tarragon
- ½ teaspoon dried sage
- 1 cup whole milk
- 1 cup frozen peas
Dumplings
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup whole milk
- 4 tablespoons salted butter melted
- ¼ cup sour cream
- Fresh thyme leaves optional
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- For the Chicken Soup: Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden. Flip and cook 3-4 more minutes. (It does not need to be cooked through.) Transfer the chicken to a cutting board. Once cool to the touch, cut the chicken into bite-sized pieces. Set aside.1 tablespoon avocado oil, 1 ½ pounds boneless, skinless chicken breasts
- Add butter to the pot over medium heat. Once melted, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic, and continue cooking for an additional 30 seconds, or until fragrant.4 tablespoons salted butter, 1 small sweet onion, 3 medium carrots, 3 celery ribs, 4 garlic cloves
- Sprinkle in the flour and stir until the vegetables are coated. Add in ½ cup of the chicken broth and stir to combine. Add in an additional ½ cup of broth, and stir until a thick paste forms. This should take about 15 seconds. In 1-cup increments, add remaining broth, followed by the water, stirring well after each addition.⅓ cup all-purpose flour, 4 cups chicken broth, 2 cups water
- Add the Better Than Bouillon, thyme, rosemary, basil, tarragon, sage, 1 teaspoon salt, ½ teaspoon black pepper, and cubed chicken. Stir to combine. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through.1 tablespoon Better Than Bouillon, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon dried basil, ½ teaspoon dried tarragon, ½ teaspoon dried sage
- For the Dumplings: While the soup is cooking, add the flour, baking powder, baking soda, garlic powder, thyme, salt, and black pepper to a large bowl. Whisk until well combined. Pour in the milk, melted butter, and sour cream. Stir with a spatula until a thick dough forms.1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon garlic powder, ½ teaspoon dried thyme, 1 teaspoon salt, ¼ teaspoon black pepper, ¾ cup whole milk, 4 tablespoons salted butter, ¼ cup sour cream
- Using a small cookie dough scoop or spoon, drop 1 tablespoon of dough into the soup. Repeat with remaining dough. You should end up with about 30 dumplings. Make sure the dumplings are completely immersed in the liquid and simmer over medium heat for 5-7 minutes, or until a toothpick inserted into a dumpling comes out clean.
- Add the milk and frozen peas and stir to combine.1 cup whole milk, 1 cup frozen peas
- Serve the soup with fresh thyme and/or parsley, if desired.Fresh thyme leaves, Fresh flat-leaf parsley
Video
Notes
- Chicken: Boneless, skinless chicken breasts were used in testing this recipe, but boneless, skinless thighs will work as well.
- Leavening agents. Don't skip the baking soda and powder or the dumplings won't fluff up.
- Storage: Keep leftovers in the refrigerator in an airtight container for up to 3-5 days.
Nutrition
Calories: 560kcal | Carbohydrates: 48g | Protein: 34g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1964mg | Potassium: 965mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5986IU | Vitamin C: 15mg | Calcium: 215mg | Iron: 4mg
