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–+ servings

Chicken and Dumpling Soup

This version of chicken and dumplings comes together quickly since it starts with cooked chicken, but the tender dumplings and rich broth make it taste completely homemade. Makes 6 servings.
Prep Time:30 minutes
Cook Time:50 minutes
Total Time:1 hour 20 minutes

Equipment

  • Dutch oven (5 quarts - any smaller and it will overflow)

Ingredients

Chicken Soup

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 large carrots diced
  • 2 celery stalks diced
  • 8 cups chicken stock or broth 2 quarts
  • 2 cups water
  • ¾ teaspoon dried thyme
  • ¼ teaspoon dried dill
  • 3 ½ cups cooked chicken chopped or shredded rotisserie works great
  • 2 tablespoons parsley fresh chopped divided
  • 1 teaspoon salt or to taste
  • ½ teaspoon coarsely ground black pepper

Dumplings

  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 tablespoons butter melted
  • ¾ cup milk
  • 2 teaspoons minced fresh rosemary optional

Instructions

  • Saute veggies. In a large 5-6 quart pot or Dutch oven, warm oil over medium-low heat. Add chopped onion, carrots, and celery, and cook for 10 minutes until onions look translucent and vegetables are more tender. Stir occasionally and watch the heat to make sure the vegetables don’t burn.
  • Add broth and simmer. Add the chicken broth, water, dried thyme, and dill. Turn up the heat up to high and bring it to a boil. Turn the heat back down to medium-low and let the broth simmer for 10-15 minutes while you make the dumplings.
  • Make dumplings. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Add the melted butter, milk, and rosemary (if using). Mix together with a spatula or wooden spoon until just combined. Don't over mix or they will be tough.
  • Add chicken and dumplings. Add the cooked chicken, 1 tablespoon of parsley, salt, and pepper to the soup. Using a large soup spoon, drop mounds of the dumpling dough onto the soup. The dumplings will spread a little as they heat and may look like they are coming apart, but they solidify as they are cooking.
  • Cook. Cover the pot with a lid and cook for about 15 minutes or until the dumplings are firm.
  • Serve. Sprinkle the soup with chopped parsley to garnish if desired. Scoop soup into individual serving bowls and serve warm.

Notes

The dumplings double in size when cooking. Make sure your pot is at least 5 quarts. Any smaller, and it will overflow while the dumplings are cooking.

Nutrition

Calories: 566kcal | Carbohydrates: 49g | Protein: 38g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 1744mg | Potassium: 781mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3949IU | Vitamin C: 5mg | Calcium: 206mg | Iron: 4mg
Servings: 6 servings
Calories: 566kcal
Author: Katie Shaw