Pin it
Whip up this hearty Chicken Dumpling Soup when you're craving something soothing and substantial. Flavorful broth packed with juicy chicken and crisp vegetables, crowned with pillowy, airy dumplings that simmer right in the pot. It's just what you need for chilly evenings or when comfort food is calling. Better make extra - folks will definitely ask for more.
Reasons To Love This Soup
Enjoy the familiar taste of chicken soup with fluffy, homestyle dumplings floating in steaming broth. Simple enough to handle on hectic evenings but tastes like it took all day to make. Gets you toasty when it's freezing outside. The soft dumplings and savory broth win over both little ones and adults alike.
Ingredients List
- Butter: Adds creaminess
- Carrots: Diced small
- Celery: Cut thinly
- Onion: Finely diced
- Garlic: Minced well
- Salt and Pepper: Season as needed
- Chicken Broth: Forms foundation
- Shredded Chicken: Pre-cooked
- Parsley: Fresh or dried works
- Bay Leaves: Adds depth
- Flour: Dumpling base
- Baking Powder: Creates fluffiness
- Cold Butter: For dumpling texture
- Cornstarch: Thickens broth
- Milk: Moistens dumpling mix
How To Make Chicken Dumpling Soup
- Cook Your Veggies:
- Heat up butter in large pot on medium. Toss in carrots, celery, onions. Cook until softened, about 5-7 minutes. Throw in garlic and cook another 30 seconds until fragrant.
- Create Your Broth:
- Add chicken broth to the pot. Mix in your chicken, parsley, bay leaves, salt and pepper. Bring everything to a light boil, then lower heat to a gentle simmer.
- Prepare Dumpling Mix:
- Combine flour, salt, and baking powder in a bowl. Grate your cold butter into the dry mix. Stir lightly with a fork. Slowly pour in milk, mixing just until everything comes together. Don't overmix or you'll end up with tough dumplings.
- Add Your Dumplings:
- Grab small amounts of dough (about golf ball size) and drop them into your simmering soup. Cover the pot with a lid. Let cook for 15-20 minutes until dumplings puff up and float.
- Thicken Your Soup:
- Mix cold water with cornstarch in a small bowl. Pour mixture slowly into soup while stirring. Keep mixing until you get the thickness you want.
- Adjust Flavors:
- Give your soup a taste. Add extra salt or pepper if needed. Fish out the bay leaves.
- Let It Sit:
- Switch off the heat. Allow soup to rest for 5 minutes so dumplings can soak up more flavors.
- Dish It Up:
- Ladle into bowls making sure everyone gets their fair share of dumplings. Sprinkle with fresh parsley if you'd like.
Pin it
Delightful Comfort Dish
This soup feels like a warm hug in bowl form. The chicken and vegetables make it satisfying, but those pillowy dumplings really make it stand out. It's just right when temperatures drop or you're wanting something soothing. Even the fussiest eaters won't leave a drop behind.
Swift Family Meal
Creates a speedy supper on crazy weeknights. Have some cooked chicken ready to save time. While your broth bubbles away, whip up the dumplings in just minutes. Everything cooks in one pot so cleanup's a breeze. From start to finish, you're looking at around 45 minutes tops.
Dumpling Success Tips
Dumplings are what makes this dish special. Store butter in the fridge until the last minute for extra lightness. Mix the dough very gently to keep them airy. Drop equal-sized portions so everything finishes cooking together. Don't lift the lid while they're cooking or they'll flatten out.
Perfecting Your Broth
Your soup should be thick enough to support those dumplings. Always mix cornstarch with cold water first to avoid clumps. Once dumplings are cooking, stir carefully so they stay intact. Try the broth before adding dumplings since it's harder to adjust flavors afterward.
Prep In Advance
You can cook the soup base a day early if you want. Just wait to add dumplings until right before serving for the best texture. The soup actually tastes better the next day as flavors blend more. It freezes well too, but leave out the dumplings. Cook fresh ones when you reheat.
Frequently Asked Questions
- → Dumplings too hard?
Don't mix too much. Let em float free. Give em time to puff. Soft mix works best. Keep lid on tight.
- → Want to save some?
Box it up good. Keeps few days cold. Warm it slow and low. Stir gentle like. Add splash of broth.
- → Got cooked chicken?
Works perfect here. Shred it up good. Add near the end. Saves lots of time. Still tastes great.
- → Need it without flour?
Special flour works. Rice flour's good too. Check your mix box. Watch cook time change. Might need more liquid.
- → Soup too thin?
Cook bit longer. Add corn starch mix. Mash some veggies. Less broth works too. Dumplings help thick.
- → Taking it somewhere?
Keep soup part hot. Mix dumplings there. Bring extra broth. Pack herbs fresh. Maybe take backup mix.
- → Need it faster?
Buy cut veggies. Use ready chicken. Quick dumpling mix. Skip long simmer. Still tastes good.
- → Making big batch?
Double works fine. Need bigger pot. More dumplings too. Watch they got room. Might take longer.
- → Want more flavor?
Add more herbs fresh. Garlic helps lots. Season chicken good. Let veggies brown. Even wine works.
- → Dumplings falling apart?
Drop em careful. Don't stir much. Keep heat low. Let em cook good. Lid helps lots.
- → Too much or little?
Freeze extra soup. Add broth if needed. Easy fix either way. Dumplings fresh best. Adjust as you go.
- → Kids don't like chunks?
Cut stuff tiny. Blend it smooth. Small dumplings work. Still keeps flavor. Maybe less herbs.
Conclusion
Like this? Try chicken noodle next. Or make creamy chicken rice. Both warm you right up.