Chicken Dumpling Soup
It doesn’t get cozier than chicken and dumplings, does it? Sure, there’s chicken noodle soup or chicken and rice soup but there’s something about a creamy chicken soup with fluffy dumplings that just can’t be beat.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - EDEN PRAIRIE
Chicken Dumpling Soup
Prep Time15 Minutes
Servings4
Cook Time45 Minutes
Ingredients
FOR THE FILLING: 3 tablespoons butter, divided
1 ½ pounds boneless skinless chicken breasts, cubed
1 white onion, diced
2 large carrots, peeled and diced
2 celery stalks, ends cut off and diced
3 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
¼ cup flour
6 cups chicken broth
1 ½ cups frozen peas
1 ½ cups frozen corn
Fresh parsley, chopped, for serving
FOR THE DUMPLINGS: 2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon pepper
1 ¼ cups heavy cream
Directions
- Add 2 tablespoons butter to a large Dutch oven or soup pot. Add the chicken pieces and cook until golden on each side and cooked through, about 10 minutes.
- Remove the chicken from the pot and set aside.
- Add remaining 1 tablespoon of butter and onion, carrots and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic, thyme, salt and pepper, and stir well to combine. Add flour and stir well to combine with the vegetables, then cook for one more minute. Slowly add the chicken broth, whisking continuously. Add the peas, corn and cooked chicken.
- Bring to a boil, reduce the heat to low and let simmer for about 10 minutes.
- Meanwhile, make the dumplings: Combine the flour, baking powder and salt in a medium bowl. Stir in the heavy cream until the mixture comes together in a sticky dough.
- Using an ice cream scoop, form the dough into small dough balls, about 2 tablespoons per ball.
- Spread out the dough balls on top of the soup. Cover and let simmer for 15 minutes. Serve topped with fresh parsley. Enjoy!
15 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Minnesota Creamery Salted Butter, 1 Pound
$4.69$4.69/lb
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
$8.99/lb$8.99/lb
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
Fresh Celery, 1 Each
$2.99
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Thyme, 0.8 Ounce
$5.39$6.74/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Organic Chicken Broth, 32 Ounce
Deal
$3.99 was $4.59$0.12/oz
Stahlbush Island Farms Frozen Green Peas, 10 Ounce
$4.99$0.50/oz
Our Family Cut Corn, 24 Ounce
$4.99$0.21/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$7.19$0.45/oz
Directions
- Add 2 tablespoons butter to a large Dutch oven or soup pot. Add the chicken pieces and cook until golden on each side and cooked through, about 10 minutes.
- Remove the chicken from the pot and set aside.
- Add remaining 1 tablespoon of butter and onion, carrots and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic, thyme, salt and pepper, and stir well to combine. Add flour and stir well to combine with the vegetables, then cook for one more minute. Slowly add the chicken broth, whisking continuously. Add the peas, corn and cooked chicken.
- Bring to a boil, reduce the heat to low and let simmer for about 10 minutes.
- Meanwhile, make the dumplings: Combine the flour, baking powder and salt in a medium bowl. Stir in the heavy cream until the mixture comes together in a sticky dough.
- Using an ice cream scoop, form the dough into small dough balls, about 2 tablespoons per ball.
- Spread out the dough balls on top of the soup. Cover and let simmer for 15 minutes. Serve topped with fresh parsley. Enjoy!