Description
A comforting chicken and dumpling soup recipe that is hearty and delicious.
Ingredients
Scale
- 2 cups all-purpose flour (plus more for dusting your work surface)
- ½ teaspoon baking powder
- 2 Tablespoons cold salted butter, cubed
- 1 cup milk
- 2 Tablespoons unsalted butter
- ½ cup diced yellow onion
- 3 celery stalks, sliced
- 2 carrots, sliced
- 2 garlic cloves, minced
- 2 Tablespoons all-purpose flour
- 2 (32 ounce) cartons low-sodium chicken stock
- ½ cup low-sodium vegetable stock (can use all chicken stock if preferred)
- 1 pound chicken tenderloins (can use chicken breasts or thighs)
- 1 Tablespoon Chicken Better Than Bouillon
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- 1 bay leaf
- salt (if needed)
- ¼ cup heavy whipping cream (room temperature)
Instructions
- In a medium bowl, combine 2 cups all-purpose flour, ½ teaspoon baking powder, and 2 tablespoons cold salted butter, cubed. Combine using your fingers, fork, or pastry cutter until the butter resembles tiny pebbles.
- Pour in 1 cup milk and mix it all together.
- Dust your counter with a generous amount of all-purpose flour. Place the dumpling dough on the counter and dust it with more flour, kneading until it is no longer sticky.
- Roll the dough out to about 1/4″ thickness, adding more flour as necessary to prevent sticking.
- With a pizza cutter or knife, cut off the outside edge to create a rectangle and start cutting out your dumplings into squares.
- Dust dumplings with a bit more flour to prevent sticking. Place the dumplings in the fridge while you make the soup.
- To make the soup, in a large pot add 2 tablespoons unsalted butter, ½ cup diced yellow onion, 3 celery stalks, sliced, and 2 carrots, sliced over medium heat. Stir and cook until the onions are translucent.
- Add 2 garlic cloves, minced, and stir for about 30 seconds until fragrant.
- Add 2 tablespoons all-purpose flour and stir for about a minute.
- Add 2 (32 ounce) cartons low-sodium chicken stock, ½ cup low-sodium vegetable stock, 1 pound chicken tenderloins, 1 tablespoon Chicken Better Than Bouillon, 1 teaspoon dried parsley, ½ teaspoon onion powder, ½ teaspoon poultry seasoning, ½ teaspoon dried thyme, ½ teaspoon black pepper, and 1 bay leaf. Stir and cook for about 10 minutes or until the chicken begins to fall apart.
- Remove the chicken, shred or dice it, and set aside. Remove the bay leaf. Taste and add salt if needed.
- Simmer the soup uncovered for about 10 minutes to thicken the broth.
- Begin adding dumplings one at a time to the simmering soup, stirring frequently to prevent sticking.
- Allow dumplings to cook for about 15-20 minutes. The broth should thicken, and the dumplings will sink slightly as they soak up the broth. Stir occasionally.
- Transfer the chicken back into the soup.
- Add ¼ cup heavy whipping cream. Ensure it is room temperature to prevent curdling. Gently stir and allow the chicken to heat through.
- Top with a little more dried parsley and serve!
Notes
- This recipe can be customized by adding other vegetables such as peas or corn.
- Prepare the dumplings ahead of time and store them in the fridge until ready to use.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg