Chicken and Dumpling Soup

The ultimate comfort soup combines hearty vegetables, tender chicken, and homemade dumplings for loads of fresh comfort food flavor just like grandma used to make.

CourseSoup

CuisineSouthern

Keywordchicken and dumpling soup, easy chicken dumpling soup, homemade chicken dumpling soup, how to make chicken dumpling soup

Prep Time20minutes minutes

Cook Time50minutes minutes

Total Time1hour hour 10minutes minutes

Servings6 servings

Calories273kcal

AuthorBeth Pierce

Ingredients

• 2 tablespoons butter
• 1/2 large onion chopped
• 3 stalks celery chopped
• 2 large carrots sliced in 1/4 inch rounds
• 2 cloves garlic finely minced
• 1/2 tablespoon dried parsley
• 1/2 teaspoon poultry seasoning
• 1 1/2 tablespoons all-purpose flour
• 6 cups low sodium chicken broth or stock
• 1 bay leaf
• Salt and pepper to taste
• 2 cups cooked chicken cut in small cubes
• 1 cup frozen peas

Dumpling Recipe

• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1/2 cup milk 2% or whole

Instructions

• Melt butter over medium heat in a Dutch oven or stockpot. Add onion, celery, and carrots and cook until fragrant, approximately 4-5 minutes. Reduce heat to low. Add garlic, parsley, and poultry seasoning; cook for 1 minute, stirring constantly. Sprinkle in 1 1/2 tablespoon flour; cook for 1 minute, stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.
• Remove the bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.
• In a medium bowl, mix 1 cup flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Don’t forget to remove the bay leaf, as they have sharp edges. 
• Store leftovers in an airtight container in the fridge for up to 3 days. To reheat your food, you can either use the stovetop on low heat or microwave it with reduced power.
• To freeze, first cool completely, then spoon into a freezer-safe storage container and freeze for up to 3 months. Thaw in the fridge overnight and reheat over low heat on the stovetop or in the microwave at reduced power.

Nutrition

Calories: 273kcal | Carbohydrates: 28g | Protein: 17g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 1336mg | Potassium: 484mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3966IU | Vitamin C: 13mg | Calcium: 149mg | Iron: 2mg