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Warm Chicken Bread Soup

Make rich chicken broth with carrots and celery. Mix flour, butter, milk for soft dumpling dough. Drop spoonfuls in simmering soup, cover and let steam till puffy. Add shredded chicken back in. Takes bout 40 minutes for bowl of pure comfort, feeds whole family.

Featured in Comforting Bowls.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:40 GMT
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A bowl of chicken and dumplings soup features fluffy dumplings, tender chicken, and sliced carrots in a savory broth, garnished with chopped parsley. Pin it
A bowl of chicken and dumplings soup features fluffy dumplings, tender chicken, and sliced carrots in a savory broth, garnished with chopped parsley. | zestplate.com

Make this cozy Chicken Dumpling Soup when you want something warm and filling. Rich broth full of tender chicken and fresh veggies, topped with soft, fluffy dumplings that cook right in the soup. Perfect for cold nights or when you need comfort food. Make plenty - everyone will want seconds.

Why Make This Soup

Mix classic chicken soup taste with homemade dumplings that float in hot broth. Easy enough for busy weeknights but tastes like you spent hours cooking. Warms you up on cold days. Kids and grown-ups both love the fluffy dumplings and rich soup.

What You Need

  • Butter: Makes soup rich
  • Onion: Chopped small
  • Carrots: Cut in bits
  • Celery: Sliced thin
  • Garlic: Fresh minced
  • Chicken Broth: Makes base
  • Cooked Chicken: Cut or shred
  • Salt and Pepper: To taste
  • Bay Leaves: For flavor
  • Parsley: Dried or fresh
  • Cornstarch: Makes soup thick
  • Flour: For dumplings
  • Baking Powder: Makes them puffy
  • Cold Butter: For dumpling mix
  • Milk: Makes dough soft

How to Make It

Start with Veggies:
Melt butter in big pot over medium heat. Put in onions, carrots, celery. Cook 5-7 minutes till soft. Add garlic, cook 30 seconds till it smells good.
Make Soup Base:
Pour in chicken broth. Add chicken, salt, pepper, bay leaves, parsley. Let it start bubbling, then turn heat lower to simmer.
Mix Dumpling Dough:
Put flour, baking powder, salt in bowl. Grate cold butter into flour mix. Stir gentle with fork. Pour milk in slow, mix till dough comes together. Don't mix too much or dumplings get tough.
Cook Dumplings:
Pinch off bits of dough size of golf balls. Drop into simmering soup. Put lid on pot. Cook 15-20 minutes till dumplings float and look puffy.
Make Soup Thick:
Mix cornstarch with cold water in small cup. Stir into soup slow. Keep stirring till soup gets thick how you like.
Check Seasoning:
Taste soup. Add more salt or pepper if needed. Take out bay leaves.
Let It Rest:
Turn off heat. Let soup sit 5 minutes. Dumplings soak up more flavor.
Serve Hot:
Put in bowls making sure everyone gets plenty of dumplings. Add fresh parsley on top if you want.
A close-up view of a bowl of chicken and dumpling soup featuring tender chicken, fluffy dumplings, and colorful carrots in a savory broth, garnished with herbs. Pin it
A close-up view of a bowl of chicken and dumpling soup featuring tender chicken, fluffy dumplings, and colorful carrots in a savory broth, garnished with herbs. | zestplate.com

Good Comfort Food

This soup feels like home in a bowl. The chicken and veggies make it filling, but those soft dumplings make it special. Perfect when it's cold outside or you just need something cozy. Even picky eaters clean their bowls.

Quick and Easy Dinner

Makes a fast dinner on busy days. Keep chicken cooked ahead to save time. While soup simmers, mix up dumplings - takes just minutes. One pot means less cleanup too. Ready in about 45 minutes start to finish.

Making Good Dumplings

Dumplings are the best part. Keep butter cold till you mix it in - makes them fluffier. Don't stir dough too much or they get heavy. Drop same size pieces so they cook even. Don't peek under lid while cooking or they fall flat.

Getting Soup Just Right

Make soup thick enough to hold dumplings up. Cornstarch mixed with cold water works best - no lumps. Stir gentle once dumplings are in so they don't break. Taste broth before adding dumplings - easier to fix seasoning then.

Make It Ahead

Make soup part day before if you want. Add dumplings just before eating for best taste. Soup gets better next day - flavors mix more. Freezes good too, but freeze without dumplings. Make fresh ones when you heat it up.

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.

Chicken Dumpling Soup

Fast comfy chicken soup.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

01 4 tablespoons butter.
02 1/2 cup chopped onion.
03 2-3 chopped carrots.
04 3 celery stalks, sliced.
05 1 tablespoon garlic cloves, minced.
06 8 cups chicken broth.
07 2 pounds chicken, shredded.
08 1 teaspoon salt.
09 1/2 teaspoon black pepper.
10 2 bay leaves.
11 1 tablespoon dried parsley.
12 3 tablespoons cornstarch.
13 3 tablespoons water.
14 1 1/2 cups all-purpose flour.
15 1 teaspoon baking powder.
16 1/2 teaspoon salt.
17 3 tablespoons cold butter.
18 3/4 cup milk.

Instructions

Step 01

Melt the butter in a large 8-quart pot over medium heat. Add the chopped onions, carrots, and sliced celery. Cook and stir until the onions are soft and translucent, then add minced garlic and cook for another 30 seconds, savoring the aroma.

Step 02

Pour in the chicken broth, then add the shredded chicken, salt, pepper, bay leaves, and parsley. Bring to a gentle boil, then reduce the heat and let it simmer as you prepare the dumplings.

Step 03

For the dumplings, in a large mixing bowl, combine the flour, baking powder, and salt. Grate the cold butter into the flour mixture and stir it gently to coat the butter pieces. Gradually pour in milk and stir until the dough forms into a ball. Knead the dough lightly if needed in the bowl.

Step 04

Break off one-inch pieces of dough and drop them into the simmering soup. Cover the pot with a lid, allowing the dumplings to cook and float to the top for about 15-20 minutes.

Step 05

To thicken the soup, mix the cornstarch with cold water and stir into the soup. Continuously stir until the soup thickens to your liking.

Notes

  1. Nutrition facts are approximations and may vary based on specific products or brands used.
  2. This soup is a great make-ahead option as it reheats well, allowing the flavors to meld beautifully over time.

Tools You'll Need

  • 8-quart pot.
  • Large mixing bowl.
  • Cheese grater.
  • Knife.
  • Cutting board.
  • Ladle.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 357
  • Total Fat: 14 g
  • Total Carbohydrate: 26 g
  • Protein: 29 g