Description
A classic and comforting Chicken and Dumpling Soup made on the stovetop, featuring tender vegetables, flavorful herbs, shredded chicken, and fluffy homemade dumplings simmered in a rich chicken broth.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken (shredded or chopped)
- 1/2 cup frozen peas
Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, sliced carrots, and celery stalks, and sauté for 5 to 6 minutes until they become softened and fragrant.
- Add Seasonings and Flour: Stir in the minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook for another minute to release the aromas. Sprinkle the 1/4 cup of all-purpose flour over the vegetables and stir to evenly coat. Continue cooking for 1 to 2 minutes to remove the raw flour taste.
- Add Broth and Simmer: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to meld the flavors.
- Add Chicken and Peas: Stir in the cooked shredded chicken and frozen peas into the simmering soup. Continue simmering to heat everything through.
- Prepare Dumpling Dough: In a medium bowl, whisk together 1 cup flour, baking powder, and 1/2 teaspoon salt. Stir in the whole milk and melted unsalted butter just until a sticky dough forms, being careful not to overmix.
- Add Dumplings to Soup: Drop heaping spoonfuls of the dumpling dough onto the surface of the simmering soup, spacing them evenly across the pot.
- Cook Dumplings: Cover the pot with a lid and cook undisturbed for 15 minutes. The dumplings will steam and puff up, becoming fluffy and cooked through.
- Check and Serve: After 15 minutes, verify that dumplings are fully cooked by ensuring they are fluffy inside. Serve the soup hot for a hearty and comforting meal.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add a splash of cream at the end for a richer broth.
- You can substitute fresh herbs if available—just double the quantity.
