Description
This comforting Chicken and Dumpling Soup combines tender chicken, fresh vegetables, and fluffy homemade dumplings simmered in a flavorful broth. Perfect for a cozy meal, the soup features a hearty mix of carrots, celery, peas, and traditional seasonings, delivering warmth and satisfying taste in every bowl.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1/2 large onion, chopped
- 3 stalks celery, chopped
- 2 large carrots, sliced into 1/4-inch rounds
- 2 cloves garlic, finely minced
- 1/2 tablespoon dried parsley
- 1/2 teaspoon poultry seasoning
- 1 1/2 tablespoons all-purpose flour
- 6 cups low sodium chicken broth or stock
- 1 bay leaf
- Salt and pepper to taste
- 2 cups cooked chicken, cut into small cubes
- 1 cup frozen peas
Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup milk (2% or whole)
Instructions
- Sauté Vegetables: In a Dutch oven or large stockpot, melt butter over medium heat. Add the chopped onion, celery, and sliced carrots. Cook, stirring occasionally, until the vegetables are softened, about 4 to 5 minutes.
- Add Seasonings and Garlic: Reduce the heat to low and stir in the minced garlic, dried parsley, and poultry seasoning. Cook for 1 minute to release the flavors, being careful not to brown the garlic.
- Make the Soup Base: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to create a roux. Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the bay leaf and bring the soup to a gentle simmer. Let it cook for 25 minutes to develop the flavors.
- Finish Soup Base: Remove the bay leaf from the pot. Season the soup with salt and freshly ground pepper to taste. Stir in the cooked chicken cubes and frozen peas, then simmer the soup for an additional 5 minutes to heat through.
- Prepare Dumpling Batter: In a separate mixing bowl, combine the dumpling ingredients: all-purpose flour, baking powder, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the milk until just combined to form a soft batter.
- Cook Dumplings: Drop spoonfuls of the dumpling batter evenly into the simmering soup. Cover the pot with a lid and cook for 15 minutes without lifting the lid to allow the dumplings to steam and become fluffy.
- Serve: Once the dumplings are cooked through and fluffy, ladle the soup into bowls while hot. Serve immediately and enjoy this hearty, comforting meal.
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- For a thicker soup, add an extra tablespoon of flour with the dumplings or reduce broth slightly.
- You can substitute cooked rotisserie chicken to save time.
- Dumplings should not be stirred after placing in the soup to keep them fluffy.
- If you prefer, add other vegetables like corn or green beans for extra variety.
