Creamy Chicken Dumpling Soup
- Published
- 50 comments
Since fall is here, I am making this creamy Chicken Dumpling Soup with tender chicken, fresh vegetables, and fluffy dumplings in a rich homemade broth. I make everything from scratch to create the most comforting soup, and I promise it is much easier than it sounds.
There are not many things I enjoy more than sitting down with a warm bowl of this creamy chicken and dumpling soup. At home, we get so excited when fall arrives because it means I get to make all the cozy comfort food we wait for all year. Soup is always at the top of my list, and my wife and daughter are big fans too. If you are a soup lover like us, make sure to check out my vegetable beef soup and chicken pozole recipes!
Chicken and Dumplings
First of all, I know you have probably heard the words “Chicken and Dumplings” plenty of times, but I just want to share them with you in a fresh way. What I like is that it can be presented in two different ways, so you can choose the one that works best for you.
One version is more like a casserole, with tender chicken and vegetables simmered in a thick gravy, then topped with fluffy homemade dumplings and baked until golden. The other is a comforting soup, starting with a hearty chicken broth where the dumplings are gently poached until they are tender and full of flavor.
Today I am going to show you how to make the soup version. I prefer it this way because it is much more flavorful, as it cooks longer and infuses more taste. I divided everything into sections, from making the broth from scratch to preparing the homemade dumplings, so it is easy to follow along. You know I am all about simple techniques that help you make the most flavorful dish ever, so let’s get started.
Ingredients and Substitutions
Here is everything I use to make this delicious and comforting creamy chicken dumpling soup. I recommend gathering and measuring the ingredients for each part of the recipe first.
For the Chicken Stock:
- Chicken – I like using a whole roasting chicken because it gives the broth a nice rich flavor. The meat also stays tender and juicy after simmering.
- Vegetables – I use diced onion, carrot, and celery for a classic soup base.
- Garlic – I add a few fresh cloves for the best aroma and flavor. If you prefer, you can use garlic powder instead.
- Herbs – Fresh thyme and parsley is what I use to make the broth bright and fragrant.
For the Soup:
- Butter – I start with a bit of unsalted butter to cook the vegetables.
- Vegetables – I use diced onion, celery, and carrots for a classic combination.
- Garlic – I mince the garlic finely so it melts into the soup and adds a gentle savory note.
- All-purpose flour – I use a little flour to thicken the soup naturally.
- Sweet peas – I love adding peas for a touch of sweetness.
- Hominy – Hominy adds a soft and chewy texture that makes the soup more satisfying.
For the Dumplings:
- All-purpose flour – I use flour as the base for the dumplings to make them soft and tender. You can use whole wheat flour for a slightly nuttier flavor or gluten-free all-purpose flour if you need a gluten-free option.
- Baking powder – A little baking powder helps the dumplings puff up and stay light.
- Milk – I mix in regular milk for a smooth dough. You can also use half-and-half for extra richness.
- Fresh parsley and scallions – I like adding chopped parsley and scallions for freshness and a mild onion flavor.
- Seasoning – I keep things simple with sea salt and freshly cracked black pepper.
How to Make the Chicken Stock
This chicken broth serves two purposes in my recipe. It makes the flavorful liquid base for the soup while cooking the chicken meat that I will use later. If you want to skip this step, you can make my homemade chicken stock in advance, which works perfectly for this recipe.
Cook the chicken: First thing I do is place all the ingredients for the chicken stock in a large pot. I cover the chicken with water by about 4 to 6 inches and let it poach on medium high heat for about one hour until it is fully cooked through.
Strain the broth: Once the chicken is cooked, I strain the liquid to keep the rich broth and then remove the chicken from the pot and set it aside.
How to Prepare the Chicken
Handle the chicken: The chicken will be very hot, so I take care when removing the skin and separating the meat from the bones. If you have BBQ gloves they work perfectly for this.
Chop: After I remove all the meat, I either discard the carcass or save it to make more stock later. Then I roughly chop the chicken into bite-size pieces to add to the soup.
Set aside: I place the chopped chicken in the refrigerator or leave it aside while I quickly dice more mirepoix and prepare a fresh batch of dumpling batter.
How to Make the Soup
Cook the vegetables: I start by sweating the vegetables in butter in a large pot. This means I cook them over low to medium heat for about five to seven minutes until they soften and release their flavor.
Make the roux: I add the flour to the pot and stir until it is fully combined with the vegetables and butter. The roux helps thicken the soup, and I let it cook for about 20 minutes to remove the raw flour taste.
Add the chicken and broth: I pour the chicken broth into the pot, then add the chopped chicken and bring it to a boil.
Finish the soup: I stir in the hominy, peas, and a bit of salt and pepper. Then I keep the soup warm on a low simmer while I prepare the dumplings.
How to Make Dumplings
Make the dumplings: In a large bowl, I mix all the dumpling ingredients until everything comes together into a soft dough.
Cook: Now for the fun part, I add 1 tablespoon of dough to the pot at a time. I let each dumpling cook in the simmering soup for about 5 minutes per side, turning them every 1 to 2 minutes so they cook evenly.
Finish and serve: The dumplings puff up slightly and turn very tender, almost like soft bread. This step is key to making sure the soup stays smooth and never gritty from the batter. Once everything is ready, I serve it hot with a sprinkle of fresh herbs and a touch of parmesan cheese on top.
Chef tip + notes
I cannot stress enough how important it is to bring the soup to a boil once you add the chicken and broth back to the pot. This step helps activate the roux and gives the broth a little body, just like a thin gravy. You do not want it thick like Alfredo sauce, just smooth and slightly creamy.
- Leftovers chicken stock: I always end up with about half a gallon of extra chicken broth, and I freeze it for future recipes. It keeps great and saves time later.
- Stirring is key: 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.
- Avoid caramelizing: I cook the vegetables just until they are slightly tender. I avoid caramelizing them so the soup stays light and creamy.
- Make it you own: I love adding my own twist to the dumplings, sometimes a bit of cheese or extra herbs. Just make sure they are fully cooked so the soup tastes as it should.
- Resting: I let the soup sit for a few minutes before serving so the flavors settle and the dumplings absorb a bit more broth.
Serving Suggestions
When I make this creamy chicken dumpling soup, it usually means fall has fully arrived at our house. I like to bake a batch of homemade dinner rolls while the dumplings cook because my family loves tearing them apart and dipping them right into the broth.
I also like to add a green bean casserole on the side, especially when my parents come over for dinner. And of course, my daughter always starts asking about dessert before we even sit down, so I make sure to have an Old Fashioned spple crisp ready to bake. It is her favorite fall treat and the perfect sweet ending after a bowl of creamy chicken and dumpling soup.
Make-Ahead and Storage
How to Reheat: To reheat it simply add your desired portion to a small saucepot and heat over low heat until hot. You can also simply add your desired portion to the microwave-safe bowl and heat for 2:30 stirring after 1:15.
How to Store: This will hold well in the refrigerator covered up for up to 4 days. I love that it also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
More Comforting Soup Recipes
- Authentic Texas Chili
- Classic French Onion Soup
- New England Clam Chowder
- Split Pea Soup Recipe
- Matzo Ball Soup Recipe
Video
Creamy Chicken Dumpling Soup Recipe
Ingredients
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 all-purpose flour
- 2 cups of sweat peas
- 2 cups of hominy
For the Dumplings:
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 cups of milk
- ¼ cups chopped fresh parsley
- ½ cup chopped fresh scallions
- sea salt and fresh cracked black pepper
Instructions
Chicken Stock:
- In a large pot place in all ingredients under “chicken stock," cover the chicken by 4 to 6 inches with water, and poach the chicken on medium-high heat until it is completely cooked through, which takes about 1 hour.
- Once cooked, strain the liquid and remove the chicken meat from the carcass and roughly chop to bite-size pieces.
Make the 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 to 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.
Homemade 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.
Oh WOW!! Chef, this is and Oldie but a Goodie. I have never made mine like this, but you can bet I’m going to try your recipe. I have never put Hominy in mine but it sounds delicious. I usually use Hominy in my Mexican soups only. Thank you the new and maybe even more delicious version of Chicken and Dumplings.
It’s next level, you’ll love it! Enjoy!
Approximately – amount of flour to add to vegetables to make a smooth roux ? Thank You ❤️
4 oz. Equal parts butter and flour by weight.
are the hominy from a can or are they dry hominy
can
how much broth? You don’t have that measurement. I’ll be using either boxed chicken broth or veggie broth when I make this. (Daughters are vegan)
its labeled as stock, not broth