Chicken and Dumpling Soup is a healthy, comforting hug in a bowl.
This one-pot chicken dumpling soup has tender chunks of chicken and vegetables cooked in a seasoned broth with fluffy dumplings for a cozy meal that will be on the table in minutes.
- This homemade recipe It is a cozy soup with dumplings.
- It’s easy to make and tastes like it’s been simmering for hours.
- Make a double batch and enjoy it all week easy dinners and lunches since the flavors will continue to mix.
- Comforting soups and stews like chicken dumpling soup are a economic way to feed a crowd.
What You’ll Need for Chicken Dumpling Soup
Chicken: I use boneless chicken thighs because they are nice and juicy. You can substitute them with chicken breasts or roast chicken. If using cooked chicken, add it to the soup just before adding the meatballs.
Vegetables: Onions, carrots, and celery are known as “mirepoix” in professional cooking and create a flavorful base for soups, stews, and sauces, including this dumpling soup.
Broth: The chicken broth is seasoned with homey flavors and herbs and thickened with a little flour.
Meatballs: These easy meatballs come together in minutes and are easy to prepare with basic ingredients. Feel free to add herbs or cheddar cheese to change them up.
Variations
- Wide egg noodles, rice, diced potatoes, bow-shaped pasta, or frozen tortellini are great alternatives to meatballs and can be added in Step 3.
- A frozen bag of mixed vegetables saves tons of prep time and can be thrown away without needing to be defrosted first.
- Make an extra creamy soup using cream of chicken soup, celery, or canned mushroom soup, if desired.
How to Make Chicken Dumpling Soup
- Brown the chicken according to the recipe below.
- Soften the onion, add the remaining ingredients and cook over low heat.
- Once the vegetables are tender, place pieces of dumpling dough into the boiling soup and cook until cooked through.
- Add the peas and enjoy!
Holly’s advice
- For a thicker soup, make a slurry with a 1:1 ratio of cold water and cornstarch. Add to boiling soup until it reaches desired thickness.
- To prevent the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping out the dough.
Storing Chicken Dumpling Soup
- Store leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the meatballs separately.
- Freeze chicken soup and meatballs separately in freezer bags for up to a month. The dough balls should be sprinkled with a little flour so that they do not stick while freezing.
Cozy Chicken Soups and Stews
Did you make this chicken dumpling soup recipe? Leave a comment and rating below.
Chicken Dumpling Soup
Chicken Dumpling Soup is a tasty and hearty dish made with juicy chicken thighs and lots of vegetables.
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In a large pot or Dutch oven, brown chicken in 1 tablespoon olive oil over medium-high heat; It does not need to be well cooked. Transfer to a bowl and set aside.
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Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Add 3 tablespoons flour, poultry seasoning, thyme, and ¼ teaspoon each salt and pepper. Cook while stirring for 2 minutes.
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Gradually add broth to pot, stirring until smooth after each addition. Add the chicken with its juice, carrots and celery. Bring to a boil, reduce heat and simmer, covered, for 12 minutes.
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Meanwhile, to make the meatballs, in a medium bowl, whisk together the flour, baking powder, and salt. Use a fork to mix the cold butter until small crumbs form. Add the milk and combine with a spoon.
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Remove the lid from the soup. Add peas if using. Drop small spoonfuls of dough on top of the soup to form 16 dough balls. Cover and cook 4 to 7 minutes more or until dumplings are cooked through.
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Garnish with parsley if desired.
To thicken further, combine 1 tablespoon cornstarch with 1 tablespoon broth. Whisk to combine. Transfer the dough balls to a bowl with a slotted spoon and stir the cornstarch mixture into the boiling soup until thickened.
Calories: 357 | Carbohydrates: 22gram | Protein: 27gram | Fat: 18gram | Saturated fats: 8gram | Polyunsaturated fats: 2gram | Monounsaturated fats: 6gram | Trans fats: 0.4gram | Cholesterol: 138mg | Sodium: 1081mg | Potassium: 628mg | Fiber: 3gram | Sugar: 4gram | Vitamin A: 3997UI | Vitamin C: 12mg | Calcium: 106mg | Iron: 3mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Main Course, Soup Kitchen American© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
