Chicken and Dumpling Soup
A delicious, homemade recipe for easy chicken and dumpling soup!
Servings: 4 -6 servings
Calories: 937kcal
Ingredients
- 3 tablespoon butter
- 1 ½ lbs boneless skinless chicken breasts cut into bite-sized pieces
- 1 white onion diced
- 2 carrots peeled and diced
- 2 celery stalks ends cut off and diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 1 ½ cups frozen peas
- 1 ½ cups frozen corn
- fresh parsley, chopped for serving
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ¼ cups heavy cream
Instructions
- Add 2 tablespoon butter to large Dutch oven/soup pot.
- Add chicken pieces and cook until golden on each side and cooked through, about 10 minutes.
- Remove from the pot and set aside.
- Add remaining 1 tablespoon of butter and onion, carrots, and celery.
- Cook until softened, about 5-7 minutes.
- Add garlic, thyme, salt, and pepper, and stir well to combine.
- Add flour and stir well to combine with the vegetables, and cook for one more minute.
- Slowly add the chicken broth, whisking continuously.
- Add the chicken back to the pot, along with the peas and corn.
- Bring to a boil, reduce the heat to low, and let simmer for about 10 minutes.
- Meanwhile, make the dumplings.
- Combine the flour, baking powder, salt, and pepper in a medium bowl.
- Stir in the heavy cream, until it comes together in a sticky dough.
- Using an ice cream scoop, form the dough into small dough balls, about 2 tablespoon worth.
- Spread the dough balls out on the top of the soup.
- Cover the soup pot with a lid and let simmer for 15 minutes.
- Serve topped with fresh parsley.
- Enjoy!
Nutrition
Calories: 937kcal | Carbohydrates: 88g | Protein: 52g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 234mg | Sodium: 2207mg | Potassium: 1798mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6922IU | Vitamin C: 58mg | Calcium: 259mg | Iron: 7mg