Nothing screams comfort like a good soup, especially chicken and dumpling soup. Savory, and satisfying, this is one of those recipes everyone needs to have on hand to stay warm in the cold winter months.
Why not learn How To Make Crock Pot Bone Broth to use as the base of your soup? You could also try this Homemade Poultry Seasoning Recipe rather than using a store-bought blend!
Table of Contents
- Chicken and Dumpling Soup
- Does It Matter What Type Of Chicken You Use?
- What To Do If You Run Out Of Broth But Need More Liquid
- Why It Is Important Not To Lift The Lid During The Final Cooking Stage
- Could You Add Extra Vegetables To Your Soup?
- PIN THIS RECIPE to your SOUP RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
- Chicken And Dumpling Soup Recipe
Chicken and Dumpling Soup
One of the oldest comfort foods imaginable, a good chicken and dumpling soup should leave you warm, satiated, and in desperate need of a comfy chair.
As any great home chef knows, however, it’s all about the dumpling, both how it’s made, and how you cook it.
This recipe should not only produce a satisfying and filling chicken and dumpling soup but also help make it incredibly easy to make with barely any preparation whatsoever.
Does It Matter What Type Of Chicken You Use?
Unlike with other kinds of meat, there is always a bit of an endless debate about what kind of chicken you should be used in any particular recipe.
This is because there is actually a surprisingly large amount of differences between the two main types of chicken meat, white and dark.
Both in flavor and in texture, as well as total required cooking time, white and dark meat vary pretty considerably.
However, for this recipe, you can safely pick whichever type of chicken you prefer.
If you use chicken breast, you can expect your chicken and dumpling soup to be a bit lower in fat.
The texture might not be as nice, however, as chicken breasts can tend to go a bit chalky when they get overcooked.
So for the best texture, you might want to veer more towards dark meat, like chicken thighs or leg meat, because dark meat only gets better and better the longer it cooks.
What To Do If You Run Out Of Broth But Need More Liquid
The chicken broth in this recipe provides not only the all-important liquid necessary for turning this into a soup, but it also adds plenty of saltiness, umami, and some good chicken flavor as well.
Since this recipe calls for quite a lot of chicken stock or broth, you might find yourself running out of liquid before your soup has finished.
In the event you run out of broth, feel free to just substitute in a little bit of water instead.
If you are worried about diluting the flavor, consider adding a dry white wine instead, or even just a splash of vinegar alongside your water.
Anything that adds a little hit of flavor to the soup will be welcome in this recipe, so long as you like the taste of it, it will probably improve your soup.
Why It Is Important Not To Lift The Lid During The Final Cooking Stage
During the final step of this recipe, you need to put a tight-fitting lid over your soup to let it bubble and cook, making sure not to remove the lid whatsoever until you think its done.
The reason for this is that the dumplings that you add to the soup are completely raw, and while the bottom half of the dumplings is submerged in the simmering soup broth, the top halves of the dumplings are not.
You need the lid down over the pot to help keep all of the steam and flavor in the soup, while also helping to cook the top halves of the dumplings.
If you skipped this step, you might find that your dumplings were half raw when you go to serve them!
If you don’t have a lid at all, you can try and flip the dumplings by spinning them upside down every few minutes as they cook in the soup. This won’t get you exactly the right texture, but it will at least ensure the dumplings get cooked.
Could You Add Extra Vegetables To Your Soup?
This recipe is pretty simple and combines only a few vegetables, chicken, and dumplings to make a filling, nutritious meal.
If you wanted to bulk it out a bit more, however, why not add one or more of these vegetable options?
- Frozen Peas
Frozen peas are a great addition to any soup recipe because they not only add a bright splash of color but they also get cooked insanely quickly.
Just add them as you are finishing everything up and getting the bowls ready, and the residual heat of the soup will cook the peas, leaving them fresh tasting and with that tasty snap that means they haven’t turned mushy from overcooking.
- Sweet Corn
Sweet corn is another great addition, as it adds color, sweetness, and a little hit of crunchiness in every bite.
A slightly more unorthodox option would be some pieces of broccoli. Either take a whole head and cut them into tiny florets or use those tiny broccolini and cut them down in size just a little bit to get perfect bite-size pieces.
Looking for more delicious Soup recipes? Try these out:
• Classic Homemade Minestrone Soup Recipe
PIN THIS RECIPE to your SOUP RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Chicken And Dumpling Soup
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Karlynn Johnston
- 1 Tablespoon butter
- 1 cup diced white onion
- 4-5 large carrots diced
- 3-4 stalks celery diced
- 2 teaspoons poultry seasoning
- 2 cups diced chicken meat
- 8-10 cups chicken stock more or less broth for preference
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon white sugar
- ½ teaspoon salt
- 1 Tablespoon butter
- ½ cup milk
- Place the onions and butter in a large stockpot or Dutch oven over medium-high heat.
- Fry the onions until soft, then add in the celery and carrots.
- Fry for another 4-5 minutes, then add in the poultry seasoning.
- Fry for 1 minute, then pour in the broth and bring to a low simmer.
- Prepare the dumpling dough – Whisk all of your dry ingredients together. Cut in the butter until it's small pea sized bits in the dry mixture. Add your milk and mix well. Set aside and let it rest for 5 minutes.
- Add in the chicken and the vegetables.
- Add in the dumpling dough by tablespoonful (about the size of a ping pong ball) onto the top of the soup. Ensure there is enough broth, if not you can add more broth and bring it back up to a simmer. The dumplings will absorb some liquid.
- Cover the pot with a tight fitting lid and let it lightly simmer on low for 13-16 minutes. Do not lift the lid during this time. The dumplings are done when a toothpick inserted into the center comes out clean.
- Serve and Enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Leave a Comment or Recipe Tip