Chicken Dumpling Soup
Savor homemade chicken dumpling soup, a traditional winter dish filled with tender dumplings and hearty vegetables.
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
Serving: 1cupCalories: 150kcal
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