Creamy Chicken Soup with Dumplings

by Sarah Recipes

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.

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Growing 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

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
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Servings 4

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!
Keyword dinner, Soup