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Chicken and Dumpling Soup

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A comforting chicken soup with tender dumplings, perfect for chilly days or gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 tbsp unsalted butter or olive oil for dairy-free
  • 1 medium onion, finely chopped
  • 2 stalks celery, sliced
  • 3 medium carrots, peeled and sliced or baby carrots
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour use gluten-free flour blend for GF
  • 6 cups chicken stock homemade is best; low-sodium store-bought works
  • 2 cups cooked chicken, shredded or diced rotisserie chicken shortens time
  • 1 cup whole milk or half-and-half use plant milk + 1 tbsp cornstarch for dairy-free
  • 2 tsp fresh thyme leaves or 1 tsp dried
  • 1 leaf bay leaf
  • Salt and freshly ground black pepper, to taste
For the Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp cold butter, cut into small pieces or vegan butter
  • 1 cup milk plus a splash more if batter is dry
  • 2 tbsp chopped fresh parsley optional

Method
 

Preparation
  1. Melt butter in a large heavy-bottomed pot over medium heat. Add onion, celery, and carrots. Cook 6–8 minutes until softened.
  2. Stir in garlic and cook 30 seconds until fragrant.
  3. Sprinkle flour over vegetables. Stir constantly 1–2 minutes to cook the raw flour taste and form a light roux.
  4. Gradually whisk in chicken stock until smooth. Add bay leaf and thyme. Bring to a gentle simmer.
  5. Add chicken. Simmer uncovered 15 minutes so flavors meld; skim foam if needed.
Making Dumplings
  1. While soup simmers, make dumplings: whisk flour, baking powder, salt. Cut in cold butter until mixture resembles coarse crumbs.
  2. Stir in milk just until combined — don’t overmix.
  3. Remove bay leaf. Reduce soup to a gentle simmer. Drop dumpling batter by tablespoonfuls onto the surface, spacing them apart.
  4. Cover pot tightly and simmer without lifting the lid for 12–15 minutes. Test one dumpling with a toothpick — it should come out clean.
  5. Stir in milk or half-and-half and adjust salt and pepper. Add chopped parsley just before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 5g

Notes

Dumplings are best fresh; you can refrigerate the batter for up to 24 hours but cook just before serving. For gluten-free, use a 1:1 gluten-free flour blend for dumplings.
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