Chicken soup is one of the best winter soups. This chicken soup is loaded with fluffy dumplings and vegetables. Inspired by Eleanor, this classic recipe has been a tradition for almost a century.
Chicken Dumpling Soup
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
- Salt and pepper
- 1 cup Peas, frozen
- 1 cup Heavy cream
Dumplings
- 2 cups Flour
- 1 tbsp Baking powder
- 1 cup Milk
- 4 tbsp Butter, melted
- 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 onions, carrots, and to pot and stir until onions are translucent.
- Add minced garlic and cook for approximately 30 seconds, or until you can smell the garlic.
- Add chicken broth, chicken, peas, thyme, rosemary, salt and pepper.
- Cover and lower temperature to simmer for 30 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 lid from dutch oven and add heavy cream. Mix well.
- Scoop dumpling dough into soup in roughly 1 tablespoon portions, spreading them out throughout the pot. I use a large soup spoon. the portions do not need to be exact measurements.
- Return lid to pot and cook on low for 20 minutes. Do not remove lid while dumplings are cooking.
- Remove lid and separate dumplings from each other.
- Serve each bowl with a few dumplings.
