Chicken and Dumplings Soup
A warm and hearty bowl of chicken and dumplings soup is the ultimate comfort food for chilly or rainy days. Easy to prepare, it’s sure to bring smiles with every bite.
Ingredients
For the Soup:
- 2 cups cooked chicken, shredded
- 1 onion, diced
- 2 large carrots, sliced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup milk
- 1/4 cup heavy cream (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt, to taste
- 2 tablespoons olive oil or butter
- 1 tablespoon chopped parsley, for garnish
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons melted butter or olive oil
Instructions
1. Prepare the Soup Base:
- Heat olive oil or butter in a large pot over medium heat.
- Add onions, carrots, and celery. Sauté until softened (about 5-7 minutes).
- Stir in shredded chicken, chicken broth, milk, thyme, and pepper. Bring to a gentle simmer.
2. Make the Dumpling Dough:
- In a mixing bowl, combine flour, baking powder, and salt.
- Stir in milk and melted butter until a soft dough forms.
3. Cook the Dumplings:
- Drop spoonfuls of the dough into the simmering soup.
- Cover the pot and cook for 12-15 minutes, or until the dumplings are fluffy and cooked through.
4. Final Touches:
- Stir in heavy cream (if using) for a richer soup.
- Adjust salt and pepper to taste.
- Ladle into bowls, garnish with chopped parsley, and serve hot.
Tips & Notes:
- Substitutions: Use rotisserie chicken for a quick shortcut.
- Thicker Soup: For a thicker base, whisk 1 tablespoon of flour into the milk before adding to the soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Freeze Dumpling Dough: If making ahead, freeze raw dumplings separately for easy prep.
FAQs: Chicken and Dumplings Soup
1. Can I use pre-cooked chicken for this recipe?
Yes, rotisserie chicken or leftover cooked chicken works perfectly. Just shred or dice it before adding it to the soup.
2. Can I make this soup dairy-free?
Absolutely! Substitute the milk with unsweetened almond milk or oat milk, and omit the heavy cream. The soup will still be deliciously comforting.
3. Can I make the dumplings gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make the dumplings. Ensure the baking powder is gluten-free as well.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.
5. Can I freeze this soup?
While the soup base freezes well, the dumplings can become soggy upon reheating. If you plan to freeze, prepare the soup without the dumplings and make fresh dumplings when serving.
6. How do I thicken the soup?
For a thicker soup, whisk 1 tablespoon of cornstarch or flour into the milk before adding it to the pot. Simmer until the soup reaches your desired consistency.
7. Can I add other vegetables?
Definitely! You can include peas, green beans, or diced potatoes for extra texture and flavor.
8. Why are my dumplings dense instead of fluffy?
Dense dumplings can result from overmixing the dough or not allowing them to steam properly. Mix the dough just until combined and keep the pot covered while the dumplings cook.
9. Can I make the dumplings ahead of time?
Yes, you can prepare the dumpling dough in advance and refrigerate it for up to 24 hours. Drop the dough into the soup just before cooking.
10. What can I serve with this soup?
Chicken and dumplings soup is a meal on its own, but you can pair it with a simple side salad or crusty bread for a complete meal.
Enjoy the comfort of this timeless dish, and feel free to customize it to suit your tastes!
This cozy soup is perfect for sharing or indulging in solo comfort—enjoy!