Chicken and Dumplings Soup

Bowl of creamy soup with shredded chicken, cooked carrots, potatoes, peas and homemade dumplings.

5 from 1 vote

With hearty chicken, tender veggies, and fluffy dumplings nestled in a rich, creamy broth, this cozy Chicken and Dumplings Soup has all the flavors of chicken pot pie in warming soup form.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

3 tablespoons unsalted butter
1 small yellow onion minced
2 stalks celery finely chopped
1 teaspoon minced garlic
¼ cup all purpose flour
½ cup dry white wine
6 cups low-sodium chicken stock
2 large carrots peeled and cut into slices
3 medium Yukon gold potatoes peeled and cut into 1 inch cubes (about 3 loosely packed cups)
1 bay leaf
2 sprigs fresh thyme or ½ teaspoon dried thyme leaves (not ground thyme)
1 teaspoon seasoned salt
½ teaspoon black pepper
3 cups shredded cooked chicken
1 cup frozen peas
½ cup heavy cream or whole milk

Homemade Dumplings

2 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon baking powder
3 tablespoons unsalted butter melted
¾ cup milk

Instructions

In a dutch oven or large stock pot, melt 3 tablespoons unsalted butter over medium-low heat. Once melted, add in the onion and celery and saute, stirring often, until the celery is softened and the onion is translucent, about 5-7 minutes. Add 1 teaspoon minced garlic and cook for 30 seconds until just lightly toasted, stirring constantly.
Mix ¼ cup all purpose flour into the vegetable mixture and let cook over medium heat for 1 minute to remove the raw flour taste.
Add ½ cup dry white wine (or additional stock) to the pan, increase the heat to medium-high, and let simmer for 2 minutes to reduce, while you scrape up any browned bits of the bottom of the inner pot.
Add in 6 cups low-sodium chicken stock, sliced carrots, cubed potatoes, 1 bay leaf, 2 sprigs fresh thyme , 1 teaspoon seasoned salt, and ½ teaspoon black pepper and stir to combine.
Bring the mixture to a boil over medium-high heat. Once bubbling, reduce the heat to low, cover and simmer for 10-12 minutes, or until the potatoes are tender.
While the soup simmers, prepare the dumplings. In a medium mixing bowl, mix together 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder. Make a well in the middle of the mixture and pour in the ¾ cup milk and 3 tablespoons unsalted butter melted. Stir with a wooden spoon until the mixture just comes together. Set aside to rest while the soup simmers.
Once the potatoes are tender, remove the lid and stir in 3 cups shredded cooked chicken, 1 cup frozen peas, and ½ cup heavy cream or whole milk. Remove the bay leaf and sprigs of thyme now as you come across them.
Bring the soup back to a simmer over medium heat and once slightly bubbling, Use a small cookie scoop or spoon ½ tablespoon of the dough all over the top of the simmering soup.
Cover and simmer on low for 7-10 minutes, or until the dumplings are cooked through. To test, remove one dumpling and cut open. If still doughy, continue to simmer, covered for 2-3 minutes, or until dumplings cook through.
Sprinkle with parsley and serve immediately.

Video

Notes

Wine: Use dry white wine like sauvignon blanc or pinot grigio. If you would rather not cook with alcohol, simply use additional chicken stock in place of the wine.

Start with Raw Chicken: Cube 1 pound of boneless, skinless chicken breasts or thighs and add them to the pan along with the celery and onions.

Omit the Cream and/or Peas: The soup will still be delicious.

No Seasoned Salt? Replace it with a mixture of ½ teaspoon of kosher salt, and ¼ teaspoon each of garlic powder, onion powder, and paprika.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in a heat-safe bowl covered with a damp paper towel in 30-second intervals until warmed through.

Nutrition