Chicken Dumpling Soup
With fluffy dumplings, a rich creamy broth, and tender chicken, this chicken dumpling soup recipe is a comfort food favorite!
Servings: 6
Ingredients
Soup
- 1 tablespoon olive oil
- 1 ½ cups diced carrots (3 carrots)
- 1 cup diced celery (3 stalks)
- ½ cup diced onion (1 medium yellow onion)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 2 cloves garlic, minced
- 3 cups low sodium chicken broth (see note)
- 2 pounds boneless skinless chicken thighs
- ½ teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon crushed rosemary
- 1 cup frozen peas
- ¼ cup minced fresh parsley
- ½ cup heavy cream, at room temperature
- 3 tablespoons cornstarch
Dumplings
- ¾ cup + 2 tablespoons all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon chopped parsley (or chopped chives)
- ⅛ teaspoon kosher salt
- ½ cup whole milk, at room temperature
- 1 ½ tablespoons unsalted butter, melted
Instructions
- Measure out ½ cup cream for the soup and ½ cup milk for the dumplings; let both come to room temperature while you cook the soup.
- Heat a large pan (with available cover) over medium heat. Add oil, carrots, celery, onion, salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 6 minutes. Add garlic and continue to cook, stirring, for 1 minute.1 tablespoon olive oil, 1 ½ cups diced carrots , 1 cup diced celery , ½ cup diced onion, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, 2 cloves garlic, minced
- Add broth, chicken, thyme, bay leaf, and rosemary and increase heat to high. Bring to a boil, and then reduce to a simmer (medium-low heat).3 cups low sodium chicken broth, 2 pounds boneless skinless chicken thighs, ½ teaspoon dried thyme, 1 bay leaf, ¼ teaspoon crushed rosemary
- Cook, covered, for 30 minutes or until chicken is cooked through and vegetables are tender.
- Toward the end of the cooking time, make the dough for the dumplings by combining the flour, baking powder, parsley, and salt in a medium bowl. Add milk and melted butter; stir gently to combine.¾ cup + 2 tablespoons all-purpose flour, 1 ½ teaspoons baking powder, 1 tablespoon chopped parsley, ⅛ teaspoon kosher salt, 1 ½ tablespoons unsalted butter, melted, ½ cup whole milk, at room temperature
- Remove chicken to a plate, and remove bay leaf. Increase heat to medium high. Use two forks to shred chicken into bite-sized pieces.
- Stir peas, parsley, and shredded chicken into soup.1 cup frozen peas, ¼ cup minced fresh parsley
- Combine heavy cream and cornstarch in a small bowl; stir mixture into hot broth.3 tablespoons cornstarch, ½ cup heavy cream, at room temperature
- Reduce heat to medium low. Add dumpling dough to soup by tablespoon-sized scoops (8 to 10 dumplings); they should float on top, don’t stir them into the soup. Cover the pan and cook for 15 minutes or until dumplings are cooked through.
- Taste the soup, add more salt and pepper, if desired.
Video
Notes
- Chicken broth: If you don't use low sodium chicken broth, omit salt from the recipe. When soup is ready, check the seasonings and season to taste.
- Add wine: If you like, add ½ cup dry white wine to this recipe. After cooking the garlic, stir in the wine, cook 3 to 4 minutes, or until reduced by half. Reduce chicken broth to 2 ½ cups. Continue with recipe as instructed.
- Storage:
- Refrigerate: I highly recommend storing the dumplings separately from the soup to keep them from absorbing too much liquid and becoming mushy. Refrigerate the dumplings and soup for up to 3 days.
- Freeze: If you want to freeze this soup, I recommend not using the cream. You can thicken the soup by mixing the cornstarch with a ½ cup of broth or water, then add the mixture to the soup as directed. If you are planning on freezing the soup, you could make and add the dumplings after you reheat it.
- Reheat: Warm the soup on the stovetop over medium heat. Once the chicken soup is warm, add the dumplings, cover, and cook until they’re heated through.
Nutrition
Serving: 2cups | Calories: 447kcal | Carbohydrates: 29g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 572mg | Potassium: 789mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6327IU | Vitamin C: 18mg | Calcium: 154mg | Iron: 3mg
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