Learn how to make the absolute most delicious creamy chicken dumpling soup recipe using an easy to make homemade chicken broth.
Prep Time: 30minutes
Cook Time: 2hours
Total Time: 2hours30minutes
For the Chicken Stock:
1whole roasting chicken
1small diced yellow onion
3large diced carrots
4large diced stalks of celery stalks
1small bunch each of fresh thyme and parsley
For the Soup:
4ouncesof unsalted butter
1peeled and small diced yellow onion
6-7celery stalks, small dice
4-5medium sized carrots, small dice
2finely minced garlic cloves
2cupsof sweat peas
For the Dumplings:
¼cupschopped fresh parsley
½cupchopped fresh scallions
sea 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, 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.
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.
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.
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. 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.
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.