Method
Notes
Ingredients
For the Soup:
4 tbsp unsalted butter
½ cup chopped onion
2–3 carrots, peeled and chopped
3 celery stalks, sliced
1 tbsp minced garlic
½ tsp dried thyme
¼ tsp ground black pepper
Salt to taste
¼ cup all-purpose flour
6 cups chicken broth
2 cups cooked shredded chicken (rotisserie works great)
½ cup heavy cream (optional for richness)
Fresh parsley for garnish
For the Dumplings:
1½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
3 tbsp unsalted butter, cold and cubed
¾ cup whole milk
Directions
Step 1: Sauté the Vegetables
In a large pot, melt the butter over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in garlic, thyme, salt, and pepper.
Step 2: Make the Base
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Sprinkle flour over the vegetables and cook for 1–2 minutes to eliminate raw flour taste. Gradually whisk in the chicken broth. Bring to a simmer and cook for 10 minutes until slightly thickened.
Step 3: Add the Chicken
Stir in the cooked shredded chicken. Add the heavy cream if using. Let simmer gently while you prepare the dumplings.
Step 4: Make the Dumplings
In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a fork until crumbly. Stir in milk until just combined—do not overmix.
Step 5: Drop the Dumplings
Drop spoonfuls of dumpling batter onto the simmering soup. Cover the pot with a lid and let the dumplings steam for 15–18 minutes. Do not lift the lid during cooking—this traps the steam that cooks the dumplings.
Step 6: Finish and Serve
Gently stir the soup, making sure dumplings are cooked through. Garnish with fresh parsley and serve hot.
Tips & Variations
Make It Creamier: Add ½ cup cream for a richer broth.
Use Herbs: Thyme and bay leaf deepen the flavor.
No Butter? Use olive oil for sautéing the vegetables.
Add More Veggies: Corn, peas, or mushrooms add extra texture.
Gluten-Free Option: Use gluten-free flour for the dumplings and soup.
Looking for more variations? Try Delish’s chicken and dumpling soup twist or the health-conscious version from EatingWell.
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Storage
Refrigerate: Up to 4 days in an airtight container.
Freeze: Freeze without dumplings; make fresh dumplings upon reheating.
Reheat: Gently on stovetop with added broth if thickened.
Time & Yield
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6 generous bowls
Tools You’ll Need
Large soup pot or Dutch oven
Wooden spoon or silicone spatula
Measuring cups and spoons
Mixing bowl for dumplings
Ladle for serving
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