Creamy Chicken Dumpling Soup Recipe
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.
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.
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.
How to Reheat: 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 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.
Nutrition
Calories: 289kcalCarbohydrates: 33gProtein: 12gFat: 12gSaturated Fat: 5gCholesterol: 47mgSodium: 155mgPotassium: 458mgFiber: 3gSugar: 4gVitamin A: 4282IUVitamin C: 11mgCalcium: 134mgIron: 3mg