Chicken Dumpling Soup
This easy, classic Chicken Dumpling Soup recipe pairs tender chicken, carrots and peas in a rich, creamy broth with fluffy, tender dumplings for the ultimate comfort food!
Servings:4 servings
Ingredients
For the Chicken Soup
- 2 tbsp butter
- 1 tbsp olive oil
- 2 carrots, peeled and diced
- 1 large brown or white onion, peeled and finely diced
- 1 large celery stick, diced
- ½ tsp salt
- 1 tbsp minced garlic
- 4 skinless boneless chicken thighs, see note
- 1 tsp dried thyme
- 2 dried bay leaves
- ¼ cup flour
- 4 cups low sodium chicken broth
- 1 cup heavy cream, or half and half
- ⅔ cup frozen peas
- cracked black pepper, to taste
For the Dumplings
- 1 cup flour
- ½ tbsp baking powder
- ½ tsp salt
- ½ cup cold heavy cream
- 2 tbsp melted butter, cooled
Instructions
- Heat the butter and the oil together in a large, lidded saucepan or Dutch oven over a medium high heat. Once the butter has melted, stir in the carrots, onion, celery and salt. Gently fry for 8-10 minutes until soft, and just starting to color.
- Stir in the garlic, and cook for a further 2 minutes until aromatic before adding the chicken, the thyme and the bay leaves.
- Add the flour, stirring so that the flour coats everything in the pot. Cook for a further 2 minutes.
- Gradually pour the chicken broth into the pan, scraping any browned bits off the bottom of the pot. Stir in the heavy cream or half and half, and reduce the heat to a simmer, leaving to cook uncovered for 15 minutes.
- Meanwhile, in a mixing bowl whisk together the flour, baking powder and salt with a fork. Add the heavy cream and melted butter, and bring together into a sticky yet uniform dough.
- Remove the chicken thighs from the soup and shred on a cutting board with two forks. Return to the soup and stir.
- Spoon the dumpling mixture into the soup, allowing for 2 dumplings per person. Cover, and continue to simmer for 10 minutes.
- Add the frozen peas, and stir gently to turn over the dumplings so they cook through. Cook for a further 5 minutes.
- Season to taste with black pepper and more soup if needed before serving.
Notes
Time saving tip - 4 large handfuls of rotisserie chicken can be added to the soup instead of cooking the chicken in the pan, but you’ll still need to simmer the vegetables for 15 minutes before adding it to the pot to develop the flavors.
Reheating - Don't microwave the dumplings. Heat leftovers through in the soup on the stovetop instead to stop them turning chewy.
Heavy cream - Make sure you use cold cream. If the cream is not refrigerator-cold when you add it to the dumpling mix they will become too sticky to shape. They also won't be as light and tender!
Nutrition
Calories: 751 kcal, Carbohydrates: 46 g, Protein: 35 g, Fat: 48 g, Saturated Fat: 24 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 16 g, Trans Fat: 0.02 g, Cholesterol: 209 mg, Sodium: 1034 mg, Potassium: 827 mg, Fiber: 4 g, Sugar: 7 g, Vitamin A: 6895 IU, Vitamin C: 15 mg, Calcium: 215 mg, Iron: 4 mg
