Chicken Dumpling Soup
This creamy Chicken Dumpling Soup blends tender chicken and vegetables in a rich broth with soft, fluffy biscuit dumplings cooked right in the pot for a comforting meal.
Equipment
- 1 large pot for cooking soup and dumplings
- 1 mixing bowl for biscuit dumpling dough
- 1 whisk for mixing flour into liquids
- 1 spoon for dropping dumplings
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup milk or cream
- 2 cups cooked chicken shredded
- 1/2 tsp thyme
- 1/2 tsp black pepper
- Salt to taste
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cold butter diced
- 1/2 cup milk
- 1 tbsp fresh parsley chopped
Instructions
- Heat butter and olive oil in a large pot over medium heat.
- Add diced onion, sliced carrots, and chopped celery. Cook for 5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in 3 tablespoons of flour and stir for 1 minute to thicken.
- Gradually whisk in chicken broth and milk to create a smooth base.
- Add shredded chicken, thyme, black pepper, and salt to taste. Simmer for 10 minutes.
- In a separate bowl, combine flour, baking powder, and salt for dumplings.
- Cut in cold diced butter, then stir in milk until dough forms.
- Drop spoonfuls of dumpling dough onto the simmering soup.
- Cover the pot and cook undisturbed for 12 to 15 minutes until dumplings are fluffy.
- Sprinkle chopped parsley over the soup and serve hot.
Notes
- Add peas or corn for extra vegetables.
- Use rotisserie chicken for faster prep.
- A splash of lemon brightens flavors.
- Serve with extra biscuits on the side.