Learn how to make the absolute most delicious creamy chicken dumpling soup recipe using an easy to make homemade chicken broth. If you’re a huge soup fan then you have to see my Zuppa Toscana Recipe and my Pasta E fagioli!
There are few things in this world that I enjoy more than a hot bowl of this soup. It’s an incredibly comforting soup that is perfect for those cool fall and winter months and way easier to make than you may have thought.
IS CHICKEN AND DUMPLINGS A SOUP
This can come be presented in 2 different ways.
Chicken and Dumplings – This recipe is served up like a casserole where the chicken and vegetable mixture is cooked in a thick gravy and then topped off with homemade dumplings and then baked.
Chicken Dumpling Soup – This recipe uses a chicken soup base where the homemade dumplings are poached into the soup until cooked throughout.
- CHEF NOTE: I much prefer this as a soup opposed to the casserole as it is far more flavorful as it cooks for a longer time period infusing more flavor.
HOW TO MAKE THE BROTH
This broth recipe serves two purposes for this recipe, to make the liquid that the soup will be made from while cooking the chicken meat which will also be used in this.
If you want to skip this process, then check out how to make a homemade chicken stock which would be perfect in this recipe.
- The expedited way to make the broth for this is to poach a whole chicken over medium heat in cut up mirepoix, which is 50% onions, 25% carrots and 25% celery, by weight.
- Once the it is cooked, about 1 hour, strain the mixture, discard the vegetables and set the chicken to the side.
CHEF NOTE: This recipe will leave you with about a ½ gallon of broth leftover, but don’t worry because it freezes really well for recipes down the road.
HOW TO PREPARE THE CHICKEN
Once your chicken is completely cooked and you’ve gotten just about every ounce of flavor you can into the liquid then you want to strain the stock and you want to pull it.
The chicken will be pretty hot so be careful as you remove the skin and release the chicken meat form the carcass.
- CHEF NOTE: If you have BBQ gloves they work perfect for this.
Once the meat is taken off go ahead and discard the carcass, or save it for stock, and roughly chop the chicken to bite size pieces for the soup.
You can place the cut up chicken for the recipe and place it in the refrigerator or set aside while you quickly cut up more mirepoix and make a batch up of dumpling batter.
HOW TO MAKE IT
STEP 1: Sweat the vegetables in some butter in a large pot, which means cooking them over low to medium heat for 5 to 7 minutes.
- CHEF NOTE: You don’t want to caramelize the vegetables, just cook them until they become slightly tender.
STEP 2: Add in the flour to make a roux and stir until completely combined.
- CHEF NOTE: The roux will help thicken the soup and will take roughly 20 minutes of cooking for the roux taste to be cooked out.
STEP 3: Add in the cut up chicken and chicken broth to the pot.
STEP 4: Bring it to a boil because that will sort of help activate the roux and thicken it up. You don’t want it to be Alfredo sauce here, you simply want to add a little body to the broth and make it like a thin gravy which is perfect.
- CHEF NOTE: Be sure to stir it as you do not want it to the scorch on the bottom of the pot.
STEP 5: Finish it with some hominy, peas and salt and pepper. Keep warm on a very low simmer.
HOW DO YOU MAKE HOMEMADE DUMPLINGS
The homemade dumplings could not be easier to make for this recipe, honestly.
Just simply mix together the flour, baking powder, milk, scallions, parsley and salt.
- CHEF NOTE: If you want you can add in some cheese and make it extra cheesy.
This 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!
HOW TO COOK THE DUMPLINGS
Now for the dumpling cooking!
- Add in 1 tablespoon of the dough to the pot at a time and cook it in the simmering soup for 5 to 6 minutes per side turning it every 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 your dumplings are cooked or else this will not taste as it’s intended to.
- From there it’s all about serving it up with some fresh herbs and parmesan cheese.
- Texas Style Chili Recipe with Slow Cooked Brisket
- Classic French Onion Soup
- New England Clam Chowder
- Pork Confit and Split Pea
HOW TO REHEAT IT: To reheat it simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
STORING AND FREEZING: This will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
*If you love this creamy chicken dumpling soup recipe then you have to check out my homemade Matzo Ball Soup Recipe, and be sure to drop me a comment below and a rating if you’ve had the chance to make this recipe*
Be sure to see step by step procedures in my video below.
Creamy Chicken 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.
- The chicken broth recipe will leave you with about a ½ gallon of chicken broth leftover, but don’t worry because it freezes really well for recipes down the road.
- You don’t want to caramelize the vegetables when making the soup portion of this recipe, just cook them until they become slightly tender.
- The roux will help thicken the soup as well as make it creamy, and will take roughly 20 minutes of cooking for the roux taste to be cooked out.
- Be sure to stir the soup frequently after adding the roux as you do not want it to the scorch on the bottom of the pot.