Homemade Chicken and Dumpling Soup Recipe

Just saying the very words Homemade Chicken and Dumpling Soup Recipe is peace to my soul.  I love this soup and man is it so much easier to make then what you’d think.  The dumpling dough is really easy to make and can be stored in the refrigerator and dropped in the soup when ready to serve.  Of course I already like soup anyways, but this one is one of my favorites.  It does require a little extra love with the dumplings but it is well worth it.  The first time I ever made Homemade Chicken and Dumpling Soup Recipe was in culinary school and when I found out I had to make it a few years back I was really excited.  I’ve obviously changed a few things about the recipe from culinary school to make it my own, but this version is dang good.  I remember when I was in school making this we literally were feeding and army and had to make almost 500 dumplings which is just insane.  Don’t worry you don’t have to do anything like that, but I believe the dough recipe will get you to about 50 or so dumplings which should get you through the soup.  Anyways, if you’ve never made it now is the time!

chicken and dumplings

Homemade Chicken and Dumpling Soup Recipe
Looking for a delicious soup recipe? Be sure to try this delicious Homemade Chicken and Dumpling Soup Recipe that the whole family will love!
For the Chicken:
  • 3 pounds boneless skinless chicken breasts
  • 1 quartered yellow onion
  • 2 roughly chopped carrots
  • 2 roughly chopped celery stalks
  • Kosher salt and fresh cracked pepper to taste
For the Soup:
  • 2 large yellow onions, small dice
  • 6 celery stalks, small dice
  • 6 medium sized carrots, small dice
  • 3 finely minced garlic cloves
  • 2 tablespoons olive oil
  • 96 ounces of chicken stock
  • 3 bay leaves
  • 8 ounces of flour
  • 8 ounces of unsalted butter
  • 2 cups of sweat peas
  • 2 cups of hominy
For the Dumplings:
  • 1 pound all purpose flour
  • 3 tablespoons baking powder
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh scallions
  • Kosher salt and fresh cracked black pepper
  • 2 cups of milk
  1. Chicken: In a large pot of boiling water place in all ingredients under “chicken” and poach the chicken breasts on high heat until they are completely cooked through. Once cooked, chop the chicken breasts and set aside.
  2. Soup: In a large pot or rondeaux on high heat heat with olive oil, cook onions, celery, carrots and garlic until they become caramelized.
  3. Next, add in the chicken, chicken stock, bay leaves and bring to a boil.
  4. In a medium sized saute pan on medium heat, whisk together flour and butter until completely combined to form a roux.
  5. Once the soup is boiling whisk in the roux so it will thicken. Once thick add in sweat peas, hominy and cook for 20 minutes on medium-low heat.
  6. Dumplings: In a large bowl add together all dumpling ingredients until combined. Drop 1 ounce portions of the dough from a spoon into the soup and simmer for 5 minutes on each side until cooked through.