Chicken and Dumpling Soup

The ultimate comfort soup combines hearty vegetables, tender chicken, and homemade dumplings for loads of fresh comfort food flavor just like grandma used to make.

Course Soup

Cuisine Southern

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 273kcal

Author Beth Pierce

Ingredients

3 tablespoons butter
½ large onion chopped
3 stalks celery chopped
2 large carrots sliced in 1/4 inch rounds
2 cloves garlic finely minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
½ teaspoon poultry seasoning
2 tablespoons all-purpose flour
6 cups low sodium chicken broth or stock
2 bay leaves
Salt and pepper to taste
2 cups cooked chicken cut in small cubes
1 cup frozen peas (optional)

Dumpling Recipe

1 cup flour
2 teaspoons baking powder
1 teaspoon granulated sugar
½ teaspoon salt
2 tablespoons unsalted butter
½ cup milk 2% or whole

Instructions

Melt the butter over medium heat in a Dutch oven or stockpot. Add onion, celery, and carrots. Cook until the onion and celery are soft and fragrant, approximately 7-8 minutes.
Reduce the heat to low. Add garlic, parsley, thyme, and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in 2 tablespoons of flour; cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaves; simmer for 20 minutes or until the carrots are soft.
Remove the bay leaves. Season with salt and pepper to taste. Add the chicken and frozen peas (if using) and simmer for 5 minutes.
In a medium bowl, mix 1 cup flour, baking powder, sugar, and salt. Cut in the butter with a pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into the simmering soup. Cover and cook for 15 minutes without removing the lid. Garnish with chopped fresh parsley or thyme.

Notes

Don't forget to remove the bay leaf, as they have sharp edges.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat your food, you can either use the stovetop on low heat or microwave it with reduced power.
To freeze, first cool completely, then spoon into a freezer-safe storage container and freeze for up to 3 months. Thaw in the fridge overnight and reheat over low heat on the stovetop or in the microwave at reduced power.

Nutrition