Chicken dumpling soup is one of the best hearty winter soups. This soup is loaded with fluffy dumplings and vegetables in a creamy broth. It is easy to prepare, cooks in one Dutch oven, and is ready in about 90 minutes. This soup is perfect for a cold Sunday in the middle of winter.
Is chicken soup really as healthy as they say?
Chicken soup is commonly known all over the world for its healing properties, especially during cold and flu season. There is research backing this centuries old theory. According to the University of Dayton, the healing properties is not just an old wives’ tale, its scientifically correct! For more information about the science behind chicken soup and healing benefits, see Does chicken soup really help when you’re sick? A nutrition specialist explains what’s behind the beloved comfort food
Every ingredient in this soup serves a purpose in maintaining or improving health. Chicken and broth are high in protein and amino acids that help repair tissue and fight illness. The vegetables- onions, carrots, celery, garlic, and peas- contain so many nutrients that provide the body with exactly what it needs to heal. Garlic is even believed to have antimicrobial properties. Additionally, the dumplings in the chicken dumpling soup provide a psychological “feel good” effect.
This is one of the many recipes that is inspired by Eleanor. Chicken soup is one of the most classic meals she made regularly because it was healthy for the family and one large pot could serve the crowd.
Although there was probably never much leftover after a dinner in her house, chicken dumpling soup is an excellent leftover. It can be stored in the refrigerator for up to 5 days and reheated in the microwave.
Interested in other comforting chicken soups? Try:
Chicken Dumpling Soup
Equipment
- dutch oven or large stock pot
Ingredients
Soup Base
- 1 Medium onion
- 3 Carrots
- 3 Celery ribs
- 5 Garlic cloves
- 2 tbsp Butter
- 2 quarts Chicken broth
- 3 Chicken breasts
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Sea salt
- 1 tsp Black pepper
- 1 cup Peas, frozen
- 1 cup Heavy cream
Dumplings
- 2 cups Flour
- 1 tbsp Baking powder
- 1 cup Milk
- 4 tbsp Butter, melted
- dash Salt and pepper
Instructions
Soup Base
- Start by dicing onion, carrots, celery and garlic.
- Heat butter in an 8 quart dutch oven over medium heat.
- Add the onions, carrots, celery and garlic to the pot and stir until onions are translucent.
- Add the chicken broth, chicken, peas, thyme, rosemary, salt and pepper.
- Cover and lower temperature to medium low. Simmer the soup for 25 minutes.
- Remove the chicken breasts from the pot and shred with a fork. Return shredded chicken to the soup.
Dumplings
- In a large mixing bowl, combine the flour, baking powder, heavy cream, butter, salt and pepper.
- Mix until all flour is absorbed.
Final Steps
- Remove the lid from dutch oven and add the heavy cream. Mix to combine the cream into the soup.
- Scoop the dumpling dough into the soup in roughly 1 tablespoon portions, spreading them out throughout the pot. I use a large soup spoon to drop the dough into the pot. The dough drop is approximate, just try to spread it out evenly throughout the soup.
- Return the lid to pot and cook on low for 20 minutes. It is important to not remove lid while dumplings are cooking. This step is steaming the dough to make the dumplings.
- Remove the lid and gently separate dumplings from each other.
- Serve immediately. Fill each bowl with a generous portion of soup with a few dumplings.
Nutrition
