chicken dumpling soup

This old fashioned Chicken and Dumplings recipe is easy and comforting, made with homemade dumplings and loaded with vegetables and chicken. It&#039;s the perfect soup to make on a cold day.

Chicken and Dumplings

olive oil

celery (, ribs, diced)

carrots (, large, diced)

yellow onion (, chopped)

garlic (, minced)

unsalted butter

all-purpose flour

chicken broth

chicken bouillon paste (, better than bouillon base*)

thyme

sage

rosemary

salt

black pepper

chicken thighs (, or chicken breasts*)

oz evaporated milk (, canned)

peas

parsley (, for garnish)

baking powder

milk

sour cream

Tablespoons butter (, melted)

Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.

Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.

Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Return chicken to the pot and add evaporated milk and peas.

Make Dumplings: Combine flour, baking powder, and salt in a bowl. Make a well in the center and add milk, sour cream and melted butter. Stir until combined, but don’t over mix.

Add Dumplings: Bring soup to a simmer and then use a small spoon to drop teaspoon-sized amounts of dough all over the top of the simmering soup (the dumplings will double in size as they cook).

Cover the pot and simmer on low for 12-15 minutes. Remove lid, gently stir to break dumplings apart, and scoop out a dumpling to check for doneness. If still doughy, cover and cook for a few more minutes, until tender. Taste and adjust seasonings if desired.

Serve warm, with a sprinkle of fresh chopped parsley on top.

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This EASY Chicken and Dumplings recipe is a comforting, creamy chicken soup with simple homemade dumplings that make it irresistible! It's hearty, loaded with vegetables, and is the perfect meal to make on a chilly day.

Chicken and Dumplings Soup is pure liquid comfort. This Chicken Dumpling Soup Recipe is loaded with veggies, a warm, comforting broth and delicious, buttery dumplings in every bite. Chicken Dumpling Soup is perfect for an easy weeknight meal or make a big batch to share with friends.

Chicken Dumpling Soup

butter

onion

carrots

celery, sliced

cloves garlic, minced

chicken,

bay leaves

parsley

cornstarch

water

flour

butter, cold

In a large 8 quart pot, melt the butter and add in the onions, carrots and celery. Cook and stir until the onion is soft and translucent. Add in the garlic and cook for 30 seconds.

Pour in the chicken broth and add in the shredded chicken. Season with salt, pepper, bay leaves and parsley. Bring to a boil, then turn down the heat and allow to simmer while you make the dumplings.

In a large mixing bowl combine the flour, baking powder and salt. Using a cheese grater, grate the cold butter into the flour mixture and stir to coat the butter.

Pour in the milk and stir until a ball forms with the dough. You can knead it a few times in the bowl if needed.

Pull off one inch pieces of the dough and drop into the soup. Cover with a lid and allow to simmer for 15-20 minutes, until the dumplings are floating at the top of the soup.

To thicken the soup, combine the cornstarch and cold water and pour into the soup. Stir continually until thickened.

Dumplings

Our all-time favorite version of one of the most classic soup recipes - Chicken and Dumplings! This simple, delicious soup is filled with chunks of chicken and pieces of biscuit, along with your favorite veggies!

Chicken Dumpling Soup Recipe

chicken soup

chicken

corn

parsley (chopped, for topping)

In a large pot, combine broth, cream of chicken soup and chicken and bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.

Add biscuit pieces, corn and carrots. Cover and simmer for 15–20 minutes, stirring occasionally to keep biscuits from sticking together.

Serve topped with fresh parsley.

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Our All-Time Favorite Version Of One Of The Most Classic Soup Recipes – Chicken And Dumplings! This Simple, Delicious Soup Is Filled With Chunks Of Chicken And Pieces Of Biscuit, Along With Your Favorite Veggies!

Chicken & Dumplings Soup

Chicken and dumplings soup is simple and nourishing comfort in a bowl. This traditional Pennsylvania Dutch soup is a family recipe handed down and staple in our family. Tiny homemade, pillowy soft dumplings, tender chunks of chicken, and kernels of fresh sweet corn in a rich homemade chicken broth. It doesn&#39;t get any better than this!

Chicken Soup With Dumplings (Traditional Pennsylvania Dutch Soup)

rotisserie chicken (meat removed, carcass set aside

water (enough

salt and pepper (to taste)

Italian seasoning

garlic powder

dried dill

corn ((yellow, white or mix), 14.5 oz each)

celery (finely diced)

onion (finely diced)

carrots (finely diced)

eggs

egg (beaten)

Start with a whole chicken, a rotisserie chicken works well. Remove the meat and set aside.

Make the broth: cover the chicken carcass in a large dutch oven with water. Add salt, pepper, Italian seasoning, garlic powder and a pinch of dill and bring to a boil. Let simmer for 10 minutes. You will want to strain the broth and reserve it in a large bowl and discard the chicken carcass.

In the same dutch oven sautée very finely diced carrots, celery, and onion with salt and pepper. Mix in the chicken and then cover with the reserved broth.

Drain the cans of corn, add it in along with hard-boiled eggs cut into bite size pieces.

Mix the flour, beaten egg, and milk well. I add a few teaspoons of the broth and chopped chives, too, just for flavor.

Once the mixture is very well blended, use a fork to drop very teeny balls into the soup; be sure that broth is boiling. They are not supposed to be pretty, so don&#39;t worry about rolling them or making them uniform! You can add some broken thin noodles instead if you want to skip this step.

Continue stirring over a boil for about 5 minutes. The dumplings should have a dough texture. Add more salt &amp; pepper as needed, and water, if necessary.

Add fresh chopped parsley or chives.

Warm up with this hearty and comforting Stuffing Dumpling Soup recipe that's perfect for using up holiday leftovers. This flavorful soup features tender vegetables, shredded chicken, and savory dumplings made from leftover stuffing. A satisfying meal that's easy to make and even easier to enjoy!

Stuffing Dumpling Soup Recipe

onion,

carrots, sliced

celery stalks, sliced

garlic,

chicken (optional)

poultry seasoning

leftover stuffing

parsley (optional)

Soup

In a large soup pot, melt butter over medium heat. Add onion, carrots, and celery. Sauté until tender. Stir in garlic. Pour in chicken broth, add thyme, salt, pepper, and poultry seasoning. Simmer.

Mix stuffing, egg, flour, and parsley. Form into balls. Drop into simmering soup. Cook covered for 10–12 minutes.

Taste and adjust seasoning. Serve hot, garnished with parsley.

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Top 5 chicken dumpling soup recipes from across the web

The most viewed chicken dumpling soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and Dumplings

Chicken Dumpling Soup

Chicken Dumpling Soup Recipe

Chicken Soup With Dumplings (Tradit...

Stuffing Dumpling Soup Recipe

The most viewed chicken dumpling soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine