Every time I make this Chicken and Dumpling Soup, it reminds me of Sunday dinners with family. I can still hear the laughter echoing in my kitchen, the sound of my kids racing to the table, and the smell of the bubbling soup filling the entire house with warmth. Just the thought of it brings back such comforting memories, and the joy on my family’s faces as they dig into this dish is something I cherish deeply. I know once you try it, you’ll feel the same warmth and comfort that this soup brings to your home!
To get started on this delightful Chicken and Dumpling Soup, we’ll want to gather a few essential ingredients that work together to create the most comforting bowl of goodness. Here’s what you’ll need:
Ingredients:
- 2 cups cooked chicken, shredded: This is the star of the show! Whether you use leftover roasted chicken or a rotisserie chicken from the grocery store, it’s vital for that homey flavor.
- 1 cup carrots, sliced: Fresh carrots bring a touch of sweetness and a colorful crunch to the dish.
- 1 cup celery, chopped: Celery adds a lovely depth of flavor to the broth.
- 1 onion, diced: Onions are essential for building the soup's foundation of flavor.
- 4 cups chicken broth: You can use homemade broth or store-bought; just make sure it’s good quality for that rich, savory base.
- 1 cup heavy cream: This adds richness and a velvety texture that makes it so indulgent.
- 1 teaspoon thyme: A sprinkle of thyme brings a lovely, aromatic note that complements the chicken perfectly.
- Salt and pepper to taste: Seasoning is crucial; you want to make sure it’s flavorful but not overpowering.
- 2 cups all-purpose flour: For the dumplings that will make this soup truly special!
- 1 tablespoon baking powder: This helps the dumplings rise and become fluffy.
- 1/2 teaspoon salt: Essential for enhancing the flavors in the dumpling mix.
- 1/4 cup butter, melted: This adds richness to the dumplings and enhances the overall flavor.
- 1 cup milk: We need this to bring the dumpling batter together.
Now that we have all our ingredients lined up, let’s dive into how to create this delicious soup that will fill your home with an irresistible aroma.
-
Prepare the Ingredients: First, we want to make sure our vegetables are prepped and ready to go. Chop your carrots, celery, and onion into nice, bite-sized pieces. I always find that having everything prepped makes cooking so much more enjoyable—it’s like having your own little cooking party!
-
Start the Soupy Base: In a large pot, combine the 4 cups of chicken broth with the shredded chicken, carrots, celery, onion, thyme, salt, and pepper. Turn the heat on high and bring everything to a bubbling boil. I love watching it all come together—it’s like a symphony of flavors!
-
The Perfect Simmer: Once boiling, reduce the heat to low and let the pot simmer. This step is so important; you want those flavors to meld together beautifully. Let it simmer for about 20-25 minutes, or until the vegetables are tender.
-
Making the Dumpling Batter: While your soup is simmering away, let’s whip up those fluffy dumplings! In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and give it a quick mix. Then, add in your 1/4 cup of melted butter and 1 cup of milk. Stir until everything is just combined—don’t overmix! I always like to remind myself that less is more when it comes to dumplings.
-
Dropping the Dumplings: Once your soup is ready and the vegetables are tender, it’s time to take the dumpling batter into action! Using a spoon, drop spoonfuls of the batter into the simmering soup. Trust me, this is the part I always look forward to!
-
Cover and Cook: Once you’ve got all your dumplings in there, cover the pot and let them cook for about 15 minutes. This is when the magic happens! The dumplings will rise and become fluffy, soaking up all that delicious chicken flavor.
-
Finishing Touches: After 15 minutes, carefully uncover the pot and stir in your 1 cup of heavy cream. This adds that rich, creamy texture that makes this soup just divine! Give it a gentle stir and let it heat through for a few more minutes.
-
Tasting Time: Before you serve, take a moment to taste your soup and adjust the seasoning if needed. Sometimes it just needs a little extra sprinkle of salt or pepper. Don’t skip this step; it’s essential for making sure your dish shines!
-
Serving Up the Love: Now that your Chicken and Dumpling Soup is ready to go, ladle it into bowls and watch as your family gathers around the table. There’s something about a warm bowl of soup that brings everyone together, don’t you think?
Why do I love making this dish? To me, this Chicken and Dumpling Soup is special because it embodies the comfort of home. It reminds me of chilly evenings when the leaves are changing and the air is crisp. It’s a dish that wraps you in a hug with each spoonful, and there’s nothing quite like it to make you feel warm inside.
Before you start, let me share a few tips for perfect results. Here are my personal tricks to ensure your soup and dumplings turn out just right:
- If you want to enhance the flavor of your broth even more, consider adding a bay leaf while it simmers. Just remember to remove it before serving!
- For fluffier dumplings, make sure you don’t overmix the batter. Stir it just until combined—trust me, you want that air to stay in there!
- To make it even heartier, feel free to throw in some peas or green beans when you add the carrots and celery.
When it comes to serving suggestions, I usually pair this Chicken and Dumpling Soup with crusty bread or a simple side salad. It’s always nice to have something to dip into that creamy goodness! If you’re feeling extra festive, a sprinkle of fresh parsley on top as a garnish can brighten the whole dish.
Now let’s talk about leftovers because let’s be honest, this soup is just as good the next day! Store any leftovers in an airtight container in the fridge. When you’re ready to enjoy it again, simply reheat it on the stove over low heat, stirring occasionally. You might want to add a splash of broth or milk to loosen it up since the dumplings will soak up a lot of the broth overnight.
Let’s address some frequently asked questions about this recipe:
Can I use boneless chicken?
You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier!
What if I don’t have heavy cream?
You can substitute it with half-and-half or even just use more milk. It won’t be quite as rich, but it’ll still be delicious!
How long can I store leftovers?
You can keep it in the fridge for about 3-4 days, but I doubt it’ll last that long—it’s just too good!
I hope you find as much joy in making this Chicken and Dumpling Soup as I do! This dish has become a favorite in my house, and I’m so excited for you to try it. I know you’ll love it as much as I do! Let me know how it turns out, and if your family asks for seconds, just like mine does every time. Happy cooking!
Chicken and Dumpling Soup
Ingredients
For the Soup Base
- 2 cups cooked chicken, shredded Use leftover roasted chicken or rotisserie chicken.
- 1 cup carrots, sliced Adds sweetness and crunch.
- 1 cup celery, chopped Increases depth of flavor.
- 1 medium onion, diced Essential for soup's foundation of flavor.
- 4 cups chicken broth Use high-quality homemade or store-bought broth.
- 1 cup heavy cream Adds richness and velvety texture.
- 1 teaspoon thyme Aromatic herb that complements chicken.
- to taste salt and pepper Essential for flavor adjustment.
For the Dumplings
- 2 cups all-purpose flour Base ingredient for dumplings.
- 1 tablespoon baking powder Helps dumplings to rise.
- 1/2 teaspoon salt Enhances the dumpling flavors.
- 1/4 cup butter, melted Adds richness to the dumplings.
- 1 cup milk Brings the dumpling batter together.
Instructions
Preparation
- Chop the carrots, celery, and onion into bite-sized pieces.
Soupy Base
- In a large pot, combine the chicken broth, shredded chicken, carrots, celery, onion, thyme, salt, and pepper. Bring to a boil.
Simmering
- Reduce heat to low and let simmer for 20-25 minutes until vegetables are tender.
Dumpling Batter
- In a mixing bowl, mix together the flour, baking powder, and salt. Add melted butter and milk, stirring until just combined.
Dropping Dumplings
- Drop spoonfuls of the dumpling batter into the simmering soup.
Cooking Dumplings
- Cover the pot and let the dumplings cook for about 15 minutes.
Finishing Touches
- Stir in the heavy cream and heat through for a few more minutes.
Serving
- Ladle soup into bowls and serve warm.