Is there anything more comforting than chicken dumpling soup? Well I take it to the next level by showing you how to make a homemade chicken stock and dumplings in this homemade chicken and dumplings soup recipe!
There are few things in this world that I enjoy more than a hot bowl of chicken dumpling soup when it is 2° outside. Fortunately, there’s been a ton of soup making and eating lately, unfortunately it’s absolutely freezing outside making it dang near impossible to leave the house.
Every time I step outside I want to smack myself thinking about me complaining that it was too hot out way back in August.
HOW DARE I!!
Most of the country are actually feeling the effects of this cold winter, which makes this creamy chicken dumpling soup recipe perfect for making and eating, and thank gosh it’s super easy to pull off!
How to Make Homemade Chicken Stock
When I was in the restaurant industry way back in the day, we would make these gigantic steam jackets full of homemade chicken stock.
While we’re not going to make that much for this chicken dumpling soup, there still may be some leftover.
The kettles would usually render about 40 gallons of chicken stock, and believe it or not we would go through it in about 2 weeks time.
There was a process or roasting bones, deglazing and then a soft simmer for about 6 to 8 hours.
Well, ain’t nobody got time for that when you’re at home and it’s freezing cold and need hot soup like this chicken dumpling soup asap.
The expedited way to make chicken stock for this chicken dumpling soup is to poach a whole chicken in mirepoix, which is 50% onions, 25% carrots and 25% celery, by weight.
Don’t worry you can eye ball it no problem!
You are wanting the liquid from the poached chicken as well as the chicken itself for the chicken dumpling soup, so it’s a win win.
Just a little note that this recipe will leave you with about a ½ gallon of chicken stock leftover, but don’t worry because it freezes really well for recipes down the road, which means more opportunities to make chicken dumpling soup!
How to Prepare the Chicken Dumpling Soup
Once your chicken is completely cooked for the chicken dumpling soup and you’ve gotten just about every ounce of flavor you can into the liquid then you want to strain the stock, discard the veggies and pull the chicken.
The chicken will be pretty hot so be careful as you remove the skin and release the chicken meat form the carcass.
If you have BBQ gloves they work perfect for this.
The pulled chicken just tastes so good in this chicken dumpling soup.
Once the chicken meat is taken off go ahead and discard the carcass and roughly chop the chicken to bite size pieces for the chicken dumpling soup.
You can place the cut up chicken for the chicken dumpling soup in the refrigerator or set aside while you quickly cut up more mirepoix and make a batch up of dumpling batter.
I would suggest the refrigerator unless you have some fine knife cutting skills, up to you.
How to Make Homemade Dumplings
The homemade dumplings could not be easier to make for this chicken and dumpling soup recipe, honestly.
When it comes to anything batter or dough related my go to is always Bob’s Red Mill.
Their organic all-purpose flour is high enough in gluten to meet all of your baking needs making it a kitchen cabinet staple in my house.
Just simply mix together the flour, baking powder, milk, scallions, parsley and salt. Stop right here. Now, if you want you can add in some cheese and make this chicken dumpling soup extra cheesy.
This chicken dumpling soup recipe is really interchangeable to whatever other ingredients you want to add into it so if you’re feeling cheesy, or creative, feel free to pop some cheese in there!
If it were me, I would probably do parmesan cheese int this chicken dumpling soup but that’s just me.
Making the Chicken Dumpling Soup:
Finally, time to start cooking this chicken dumpling soup.
We are going to sweat the vegetables in some butter which means cooking them over low to medium heat for 5 to 7 minutes.
You then want to add in some flour to make a roux, so be sure to give it a good stir, and then add in the chicken and stock to the chicken dumpling soup.
Bring the chicken dumpling soup to a boil because that will sort of help activate the roux and thicken it up.
You don’t want the chicken dumpling soup to be Alfredo sauce here, you simply want to add a little body to the stock.
The best reference I can give would be to make it look and feel like a thin gravy.
Lastly, finish the chicken dumpling soup with some hominy, peas and salt and pepper.
Cooking the Dumplings
Now for the dumpling cooking!
Add in 1 tablespoon of the dough to the chicken dumpling soup at a time and cook it in the simmering soup for 5 to 6 minutes per side turning it ever 1 to 2 minutes.
It will puff up a bit and become very tender, kind of like bread. This is super important to ensuring your chicken dumpling soup is not gritty from the batter.
Be sure to make sure your dumplings are cooked or else this chicken dumpling soup will not be awesome!
From there it’s all about serving up the chicken dumpling soup with some fresh herbs and parmesan cheese.
If you love this chicken dumpling soup recipe then I’m pretty sure you will love these other soup recipes as well.
- Texas Style Chili Recipe with Slow Cooked Brisket
- Ribollita Soup Recipe
- Classic French Onion Soup
- New England Clam Chowder
- Pork Confit and Split Pea Soup Recipe
- Smoked Salad Verde Chicken Soup – from Vindulge
Creamy Chicken and Dumpling Soup Recipe
For the Chicken Stock:
- 1 whole roasting chicken
- 1 small diced yellow onion
- 3 large diced carrots
- 4 large diced stalks of celery stalks
- 2 cloves of garlic
- 1 small bunch each of fresh thyme and parsley
For the Soup:
- 4 ounces of unsalted butter
- 1 peeled and small diced yellow onion
- 6-7 celery stalks small dice
- 4-5 medium sized carrots small dice
- 2 finely minced garlic cloves
- 4 ounces of Bob’s Red Mill Organic All-Purpose Flour
- 2 cups of sweat peas
- 2 cups of hominy
For the Dumplings:
- 4 cups of Bob’s Red Mill Organic All Purpose Flour
- 3 tablespoons baking powder
- 2 cups of milk
- ¼ cups chopped fresh parsley
- ½ cup chopped fresh scallions
- Kosher salt and fresh cracked black pepper
- Chicken Stock: In a large pot place in all ingredients under “chicken stock” and poach the chicken on medium-high heat until it is completely cooked through, about 1 hour. Once cooked, strain the liquid and remove the chicken meat from the carcass and roughly chop to bite size pieces.
- Soup: In a large pot or rondeaux on medium heat add in the butter and sweat the onions, celery, carrots and garlic for 5 to 6 minutes.
- Next, add it the flour and stir to make a roux.
- Add in the chopped chicken and chicken stock and bring to a boil. Note, there will be ½ gallon of stock leftover.
- Once the soup is boiling and thicker, turn the heat to low and add the peas, hominy and cook for 20 minutes.
- Dumplings: In a large bowl add together all dumpling ingredients until combined. Drop 1 tablespoon portions of the dough from a spoon into the soup and simmer for 5 minutes on each side until cooked through.
- Serve with optional garnishes: chopped green onions, parsley, thyme and parmesan cheese.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.