Creamy Chicken Soup with Dumplings
Cozy Up with Creamy Chicken Soup and Fluffy Dumplings. As the weather cools and the days get shorter, there’s nothing more comforting than a warm bowl of creamy chicken soup topped with fluffy dumplings. This classic combination is perfect for a cozy family dinner or a special weekend meal.
Jump to RecipeGrowing up, chicken and dumplings was a meal I always looked forward to. The soft and fluffy dumplings are truly a treat—it’s like a delectable pillow simmered directly in the soup!
With its fluffy dumplings, tender shredded chicken, and a rich, creamy broth, this simple chicken and dumplings recipe is sure to have you and your entire family rushing to the dinner table!
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Variations and Tips
- Vegetable Additions: Feel free to add other vegetables such as potatoes, green beans, corn to the soup
- Herb Variations: Experiment with different herbs like rosemary or sage to change the flavor profile of the soup.
- Gluten-Free Option: Substitute the flour in the dumpling recipe with a gluten-free baking mix.
- Dumpling Texture: For denser dumplings, use a bit less milk; for lighter dumplings, add more milk.
Storage: I recommend storing the soup and dumplings separately. If stored together, the dumplings absorb the extra liquid and become mushy. Store in the fridge for up to 4 days.
Gluten free: To thicken the soup, use cornstarch instead of flour. Before adding the dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup. For the dumplings, try substituting a 1:1 gluten free blend for the flour.
Creamy Chicken Soup with Dumplings
Ingredients
- 2 Tbsp butter or olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks sliced
- 1 cup frozen peas
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 tsp dried thyme
- 1 tsp oregano
- 1 tsp dried parsley
- 1/4 tsp cinnamon
- Salt and pepper to taste
For the dumplings
- 2 cups ap flour
- 1 Tbsp baking powder
- Salt to taste
- 2 Tbsp melted butter
- 1 cup milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent.
- Stir in the carrots and celery. Cook for about 5 minutes until they begin to soften.
- Add flour and stir to combine. Cook for 1 minute, stirring constantly. Slowly add milk, heavy cream, and chicken stock, stirring to combine. (You are making a roux to thicken the soup. It's very important to keep stirring to prevent burning)
- Add the shredded chicken, thyme, parsley, oregano & cinnamon Cook for 10 minutes.
- Stir in the frozen peas, season with salt and pepper to taste.
Prepare the Dumplings:
- In a medium bowl, whisk together 2 cups flour, 1 Tbsp baking powder, and a pinch of salt.
- Add 2 Tbsp melted butter and 1 cup milk. Stir until the dough just comes together.
- Drop large spoonfuls of the dumpling mixture over the surface of the simmering soup.
- Cover pot with a lid to help create steam and cook for 15 minutes; if doughy in the middle, flip dumplings, cover, and simmer for an additional 5 minutes.
- Ladle the soup into bowls, ensuring each bowl gets some dumplings. Serve hot and enjoy!
