Easy Chicken and Dumpling Soup Recipe

chicken and dumpling soup served in a bowl

5 from 1 vote

Easy Chicken and Dumpling Soup Recipe

Deliciously rich and creamy Chicken and Dumpling Soup have been warming hearts and soothing souls for generations. From the tender chicken pieces to the fluffy dumplings and the flavorful broth, this easy chicken and dumpling soup is comfort food at its best.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: American

Diet: Low Salt

Servings: people

Calories: 872kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Measuring cups
1 Sharp knife
1 Lodge Dutch oven

Ingredients

For the Soup

1 ¾ oz unsalted butter (50 grams)
1 medium onion (diced)
1 medium carrot (diced)
1 stalk celery (diced)
1 clove garlic (finely chopped)
⅓ cup plain white flour / all-purpose flour
5 cups chicken stock
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
2 bay leaves
4 sprigs thyme (chopped, leaves only)
1 tablespoon Worcestershire sauce
½ cup double cream or heavy cream
5 oz frozen peas (150 grams)
14 oz shredded chicken (400 grams)

For the Dumplings

2 cups self-raising flour
½ teaspoon salt
⅓ stick melted butter (40 grams)
⅔ cup whole milk or reduced fat milk
dill, parsley, or chives to garnish (finely chopped)

US Customary - Metric

Instructions

Preparing the Soup Base

In a large Dutch oven or a heavy-based pot, melt the butter over medium heat.
Add the diced onions and sauté until soft and translucent.
Stir in the carrots, and celery, and sauté until they are tender and fragrant.
Add the garlic, salt, and freshly ground pepper, and cook for an additional minute, allowing the flavors to meld.
Sprinkle the flour over the vegetables and stir well to coat. Cook for a couple of minutes to cook off the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming.
Add the salt, freshly ground pepper, bay leaves, thyme, and Worcestershire sauce. Bring the mixture to a gentle simmer.
Add the double cream along with frozen peas and shredded chicken to the pot. Stir well to combine.
Allow the soup to simmer for about 15-20 minutes, allowing the flavors to develop and the chicken to heat through.

Preparing the Dumplings

In the meantime, prepare the dumplings. In a mixing bowl, combine the self-raising flour and salt.
Pour in the melted butter and milk. Stir until just combined, being careful not to overmix.

Dropping the Dumplings into the Soup

Drop spoonfuls of the dumpling mixture into the simmering soup, making sure to space them evenly.
Cover the pot with a lid and let the dumplings cook undisturbed for about 15 minutes. They should become light and fluffy.
Once the dumplings are cooked, remove the bay leaves from the soup. Taste and adjust the seasoning if needed.
Ladle the delicious Chicken and Dumpling Soup into bowls and serve hot. You can garnish the soup with fresh herbs like dill, parsley, or chives for an extra burst of flavor.

Notes

Making your own chicken broth from scratch will add a depth of flavor that store-bought alternatives cannot replicate. Simmering chicken bones and aromatic vegetables for a few hours will create a rich and flavorful base for your soup.
Using bone-in, skin-on chicken thighs or a combination of thighs and breasts will result in tender and juicy meat. The bone and skin add extra flavor and help keep the chicken moist during cooking.
When adding the dumpling dough to the simmering soup, make sure to drop spoonfuls evenly spaced apart. This will ensure that the dumplings cook uniformly and have enough space to expand and become light and fluffy.
Once the dumplings are in the pot and simmering, avoid lifting the lid or peeking underneath. This can disrupt the cooking process and prevent the dumplings from achieving their desired fluffiness.
Before serving, taste the soup and adjust the seasoning if needed. Add more salt, pepper, or other spices to achieve a well-balanced and savory flavor.

Nutrition