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Chicken Dumpling Soup

This comforting Chicken Dumpling Soup combines tender chicken, flavorful vegetables, and fluffy dumplings in a rich, creamy broth, making it perfect for family dinners or busy weeknights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base Ingredients
  • 1 lb boneless skinless chicken breasts or thighs Provides protein and heartiness.
  • 1 tsp kosher salt Enhances flavor.
  • 1/2 tsp ground black pepper Adds a subtle kick.
  • 2 tbsp extra virgin olive oil A healthy fat for sautéing.
  • 2 tbsp unsalted butter Contributes richness.
  • 2 medium carrots Adds sweetness and color.
  • 2 stalks celery Offers texture.
  • 1 large Yukon gold potato Delivers creaminess.
  • 1 medium yellow onion Provides flavorful base.
  • 1 tbsp poultry seasoning Infuses savory notes.
  • 2 cloves minced garlic Enhances flavor.
  • 1/4 cup all-purpose flour Thickens the soup.
  • 2 cups 2 percent milk Gives a creamy consistency.
  • 6 cups low sodium chicken broth Base for the soup.
  • 1 cup frozen peas Additional texture and sweetness.
  • 1/4 cup fresh parsley or thyme Optional for garnish.
Dumpling Ingredients
  • 1 cup all-purpose flour For dumpling texture.
  • 1 tbsp baking powder Helps dumplings to rise.
  • 1/2 tsp kosher salt Enhances flavor.
  • 1/2 tsp garlic powder Extra garlic flavor.
  • 1/2 cup milk Adds moisture for dumplings.

Method
 

Preparation
  1. Dice the chicken into bite-sized pieces and toss with salt and pepper.
  2. In a large pot, heat olive oil and butter over medium-high heat.
  3. Add carrots, celery, potato, onion, poultry seasoning, and remaining salt and pepper. Cook for about 5 minutes.
  4. Stir in garlic and cook for an additional 30 seconds.
  5. Sprinkle flour over the mixture and whisk until golden brown, about 30 seconds to 1 minute.
  6. Gradually pour in the milk, whisking to remove lumps.
  7. Stir in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  8. For dumplings, whisk together flour, baking powder, salt, and garlic powder. Stir in milk and let rest for 5 minutes.
  9. Stir chicken and peas into soup, increase heat to a simmer.
  10. Drop dumpling dough by 1/2 tablespoon portions on top of the soup.
  11. Cover and simmer for about 5-10 minutes until dumplings and chicken are cooked through.
  12. Serve hot, ensuring each serving has both soup and dumplings.

Notes

This soup can be prepared ahead and is easily customizable with seasonal vegetables or proteins. Garnish with fresh herbs for added flavor.