Description
This classic Chicken and Dumpling Soup is a comforting and hearty dish perfect for any day. Made with tender chicken, fresh vegetables, and fluffy homemade dumplings simmered in a flavorful chicken broth, it’s a delicious and satisfying meal that warms you from the inside out.
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 stockpot, melt butter over medium heat. Add chopped onion, celery, and sliced carrots. Cook, stirring occasionally, until the vegetables are softened, about 4-5 minutes.
- Add Aromatics: Reduce heat to low. Stir in minced garlic, dried parsley, and poultry seasoning. Cook for 1 minute until fragrant.
- Make the Base: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. Gradually whisk in the chicken broth and add the bay leaf. Bring the mixture to a simmer and let cook for 25 minutes to develop flavor.
- Add Chicken and Peas: Remove and discard the bay leaf. Season the soup with salt and pepper to taste. Stir in the cooked chicken cubes and frozen peas. Simmer the soup for an additional 5 minutes to heat through.
- Prepare Dumpling Batter: In a mixing bowl, combine the dumpling flour, baking powder, sugar, and salt. Cut in the unsalted butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in milk just until combined into a soft batter.
- Cook Dumplings: Drop spoonfuls of the dumpling batter onto the simmering soup. Cover the pot with a lid and cook for 15 minutes without lifting the lid, allowing the dumplings to steam and cook thoroughly.
- Serve: Once the dumplings are cooked and fluffy, ladle the soup into bowls and serve hot. Enjoy the comforting flavors of this classic chicken and dumpling soup!
Notes
- For best results, use cooked chicken from a rotisserie or leftover roasted chicken.
- If you prefer, fresh peas can be used instead of frozen peas.
- Do not lift the lid while dumplings are cooking to ensure they steam properly and become fluffy.
- This recipe can be made gluten-free by substituting all-purpose flour and baking powder with gluten-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
