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This hearty Chicken and Dumpling Soup fills you right up and warms your bones. It's loaded with tender chicken chunks, crisp veggies, and pillow-soft dumplings swimming in a flavorful broth. Just what you need when you're craving something substantial that reminds you of home cooking.
Why This Soup Stands Out
When you're after a meal that'll really satisfy, this soup hits the spot. It tastes homemade without needing fancy cooking skills. The dumplings cook directly in the broth, soaking up all that amazing chicken flavor. You might want to double the batch - nobody can resist seconds. It's perfect for chilly evenings or when someone's feeling a bit sick.
Ingredients List
- Butter: 4 tablespoons unsalted
- Onion: 1 large, diced small
- Carrots: 3 large, diced
- Celery: 3 stalks, thinly sliced
- Garlic: 3 cloves, minced
- Chicken Broth: 8 cups
- Chicken: 3 cups cooked, shredded
- Salt: 1 teaspoon
- Black Pepper: Freshly ground
- Bay Leaves: 2 whole
- Dried Parsley: 1 tablespoon
- Cornstarch: 3 tablespoons
- Water: 1/4 cup cold
- Flour: 2 cups all-purpose
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Cold Butter: 4 tablespoons
- Milk: 1 cup cold
For Dumplings:
Cooking Instructions
- Cook the veggies:
- Melt butter in your largest pot over medium heat. Toss in celery, carrots, onions. Cook for 10 minutes until onions turn transparent. Toss in garlic, cook another minute.
- Build the broth:
- Add in broth. Throw in chicken, parsley, bay leaves, salt, pepper. Let it bubble up, then lower the heat.
- Combine dry ingredients:
- In a bowl, add salt, baking powder, flour. Stir well. Use the large holes on a grater to grate cold butter into flour. Work with your fingers until it looks crumbly.
- Finish dumpling mixture:
- Pour cold milk into your flour mixture. Stir just enough to combine with a fork - don't overdo it or they'll turn tough.
- Add the dumplings:
- Spoon golf ball-sized portions of dough into the bubbling soup. Cover with lid. Leave alone for 15 minutes.
- Thicken the soup:
- Blend cornstarch with cold water in a small cup until smooth. Stir into soup while mixing. Let bubble for 2 minutes to thicken up.
- Test for doneness:
- Split a dumpling to check it's fully cooked, not raw inside. Remove bay leaves.
- Adjust seasoning:
- Taste your soup. Need more salt? Extra pepper? Add now. Want it thicker? Add more cornstarch mixture.
- Dish it up:
- Ladle soup into bowls with a couple dumplings each. Some people love an extra crack of black pepper on top.
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Dumpling Success Tips
Always use butter straight from the refrigerator. Don't stir the dumpling mix too much or they'll get chewy. Drop dumplings where you see bubbles in the soup. Keep them apart so they won't stick together. Once covered, don't lift the lid or your dumplings will sink.
Troubleshooting Guide
Got watery soup? Mix up more cornstarch with cold water. Dumplings breaking apart? You probably mixed the dough too hard. Dumplings still raw inside? They need more time to cook. Bland taste? Try a bit more salt first, not extra herbs. Burning on the bottom? Your heat's too strong - turn it down a notch.
Time-Saving Tricks
Grab a store-bought rotisserie chicken to cut prep time. Chop your veggies while the first ones cook. Prepare dumplings as the broth heats up. Want to plan ahead? Make just the soup base earlier, then add fresh dumplings right before eating. Some people use pre-made biscuit mix for dumplings when they're rushed.
Storing Extra Portions
Store any leftover dumplings apart from the soup. The soup stays good in your fridge about 4 days. It freezes well without the dumplings. When warming up, heat slowly on the stovetop. Add a bit of broth if it's gotten too thick. Always make fresh dumplings next time - saved ones turn soggy.
Customization Ideas
Want extra vegetables? Throw in some corn or peas. Looking for richer flavor? Swap out some broth for cream. Need dinner faster? Make tiny dumplings that cook quicker. Love herbs? Add fresh rosemary or thyme sprigs. Some folks enjoy a splash of hot sauce. Just adjust it to match what your family enjoys.
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Frequently Asked Questions
- → Can I use an Instant Pot for this?
Absolutely! Use the 'saute' mode to soften veggies first.
Add everything except the dumpling mix. Cook on high pressure for 8 minutes. Then release pressure, drop small spoonfuls of dumpling mix in, and cook for 2 more minutes.
Keep these in mind: Don't overfill - the dumplings need room to expand. Keep dumplings smaller since they swell up in the pressure. If it's a bit watery after, set it back to 'saute' to thicken.
- → Any tips for a wheat-free version?
Easy fix! Use a quality gluten-free flour blend - Bob's Red Mill or King Arthur works well. If your mix lacks xanthan gum, add about 1/4 teaspoon.
Smaller dumplings help avoid breaks since gluten-free ones can be delicate. Stick to a gentle stir. Try gluten-free broth and seasonings too - gluten hides in weird spots. Some people love cornmeal dumplings for a twist!
- → How should I store leftovers?
Keep the soup and unmade dumpling mix separate.
Soup stays good in the fridge up to 3 days in a sealed container. If freezing, skip adding dumplings and freeze just the soup part up to 3 months. Heat it slow on the stove. Fresh dumplings are best when reheating. If dumplings are already cooked, they'll soften but still taste great the next day. Do skip the microwave - turns them tough!
- → Can I swap rotisserie for cooked chicken?
Great time-saver! Shred about 3 cups from a fresh rotisserie bird and toss it in near the end since it's already cooked.
You can save the bones for broth later. Pre-cooked chicken strips also work in a pinch - just heat them until warm in the soup. Bonus: rotisserie adds awesome flavor. Some stores sell pre-shredded rotisserie chicken - perfect for quick prep!
- → Any ideas to make it vegetarian?
Sure thing! Go meat-free with simple swaps. Use a rich veggie broth (mushroom broth is a flavor booster).
Replace chicken with canned chickpeas, browned tofu cubes, or sautéed mushrooms. Bulk it up with veggies like sweet peas or corn. Season well - poultry seasoning (without meat) keeps that comforting flavor. Dumplings don’t need changes - just ensure your broth is vegetarian!
Conclusion
Love rich comfort flavors? Try making creamy pot pie with chicken - the same goodness baked under a crust.
Or whip up a lighter option like chicken noodle soup using your stocked ingredients. Both hit the spot perfectly.