Chicken & Dumplings Soup Recipe
Ingredients
(Serves 6-8)
For the Soup
- 4 tablespoons butter
- 1/2 cup onion, chopped
- 2-3 carrots, chopped
- 3 celery stalks, sliced
- 1 tablespoon garlic, minced
- 8 cups chicken broth
- 2 pounds cooked chicken, shredded
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon dried parsley
To Thicken the Soup
- 3 tablespoons cornstarch
- 3 tablespoons cold water
For the Dumplings
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold butter
- 3/4 cup milk
Instructions
1. Cook the Vegetables
- In a large 8-quart pot, melt the butter over medium heat.
- Add the onions, carrots, and celery. Cook and stir for 5-7 minutes, until the onions are soft and translucent.
- Add the garlic and cook for an additional 30 seconds, stirring frequently.
2. Build the Broth
- Pour in the chicken broth and add the shredded chicken.
- Season with salt, pepper, bay leaves, and dried parsley.
- Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it gently simmer while you prepare the dumplings.
3. Make the Dumplings
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Using a cheese grater, grate the cold butter directly into the flour mixture. Stir until the butter pieces are coated in flour.
- Pour in the milk and stir until the dough comes together in a ball. If needed, knead it a few times in the bowl to combine.
4. Cook the Dumplings
- Pull off 1-inch pieces of the dough and drop them into the simmering soup.
- Cover the pot with a lid and let the dumplings simmer for 15-20 minutes. They are done when they float to the top and are light and fluffy.
5. Thicken the Soup
- In a small bowl, whisk together the cornstarch and water until smooth.
- Slowly pour the mixture into the soup while stirring constantly.
- Continue cooking for 2-3 minutes until the soup thickens to your desired consistency.
6. Serve
- Remove the bay leaves from the pot before serving.
- Ladle the soup into bowls, making sure to include plenty of dumplings in each serving.
Tips for Success
- Cooked Chicken: Use rotisserie chicken or leftover roasted chicken for convenience.
- Dumplings: Be careful not to overwork the dough; this will ensure tender, fluffy dumplings.
- Thickening: If you prefer a thinner soup, skip the cornstarch mixture or use half the amount.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Enjoy this cozy and satisfying Chicken & Dumplings Soup—a true classic that brings comfort with every bite!