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Chicken and Dumplings Soup

Chicken and Dumplings Soup is the ultimate comfort food. Cream is added to a classic chicken soup base of chicken stock, chicken, mirepoix, and herbs to make it extra delicious. You then dollop spoonfuls of buttermilk dumplings into the soup and let them simmer away until they are light and fluffy. The chicken soup thickens and the dumplings steal the show. 

When this Chicken and Dumplings Soup is simmering away on your stovetop, you can’t help but feel all sorts of coziness. This is definitely a stretchy pants or sweat pants kind of meal! But, could also be served fo a dinner party. It just has that much comfort and class at the same time. 

Starting out like a standard chicken soup, you simmer the chicken in chicken stock with onions, carrots, celery and herbs until the chicken is cooked through. The chicken is removed from the soup, shredded and then added back in. But, what comes next is where this soups starts to be anything but an ordinary chicken soup: CREAM. 

After adding in the cream comes the most fun part of all, the dumplings! Don’t fret over making homemade dumplings – they are fool proof! Just think, even if they aren’t perfect, they are gettling plopped into a vat of creamy, chicken soup loaded with flavor. You can’t go wrong. All you need are a few simple ingredients:

Flour

Buttermilk

Heavy Cream

Baking Powder

Salt

That’s all it takes! Gently mix the ingredients together until just combined, then you get to dollop spoonfuls into the soup! This is the most fun part, if you ask me! When the dumplings are added to the soup, they start to puff up and look all sorts of delicious. It’s tempting, but you have to let them be for a bit to cook. It’s almost like a Christmas miracle: the dumplings get all sorts of light and fluffy and the soup thickens into pure decadence. 

Chicken and Dumplings Soup is best served with a side of crunchy bread for dunking (bring on all the carbs!) and a little fresh thyme to add a touch of brightness. I actually ended up making buttery garlic bread slices for us to dunk into our leftover soup and it was a game changer!! We also had a side of broccoli because #balance haha. 

This soup is food for the soul – it will warm you through and through. Simmer a batch for a weeknight dinner, holiday party, or to serve to family and friends. It will quickly become a family favorite!

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Chicken and Dumplings Soup


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour, 30 minutes
  • Yield: 6-8 servings 1x

Description

Chicken and Dumplings Soup is the ultimate comfort food. Cream is added to a classic chicken soup base of chicken stock, chicken, mirepoix, and herbs to make it extra delicious. You then dollop spoonfuls of buttermilk dumplings into the soup and let them simmer away until they are light and fluffy. The chicken soup thickens and the dumplings steal the show.


Scale

Ingredients

For the soup:

  • (2) 32 oz containers chicken stock – 64 oz total
  • 1 1/2 pounds chicken tenderloins, or boneless, skinless chicken breasts
  • 1 large onion, diced
  • 2 large carrots, peeled and cut into 1/4 inch rounds
  • 2 large celery stalks, cut into 1/4 inch pieces
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 cup heavy cream

For the dumplings:

  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt

Topping Ideas:

  • Chunky bread for dunking
  • Fresh thyme leaves
  • Buttery crackers

Instructions

For the soup:

  1. In a large pot, bring the chicken stock to a boil over medium-high heat. Add in the chicken, onion, celery, carrot, thyme, oregano, rosemary and salt and let boil for 20-30 minutes, or until the chicken is cooked through. Remove the chicken from the soup and reduce the heat to low. Shred the chicken with two forks and add back into the soup.
  2. Pour the heavy cream into the soup and stir to combine. Allow it to come to a simmer, but do not allow it to boil (keep on low heat).

For the dumplings:

  1. In a medium bowl, combine the flour, baking powder and salt. Pour in the buttermilk and heavy cream and use a rubber spatula to stir and fold the ingredients into each other until a dough forms. It may look a little dry at first, but it will come together.
  2. Use a spoon to dollop rough tablespoon-sized dumplings into the simmering chicken soup. After all the dumplings have been added, cover the pot with a lid and allow to simmer for 10 minutes. Remove the lid, carefully rotate and turn over all of the dumplings and allow the soup to simmer for another 10 minutes, or until the dumplings are cooked through and the soup has thickened. Serve with chunky bread, top with fresh thyme leaves if desired and enjoy!

Notes

  • You can use either chicken tenderloins or chicken breasts for this recipe, just as long as they are boneless and skinless! If you are looking to save time, you could even use shredded rotisserie chicken.
  • Be careful to not allow the soup to boil after the cream has been added – this will cause the cream to curdle and separate making it look like cottage cheese. It can simmer, but not boil.
  • Leftovers of this soup are scrumptious! Why is soup always better the next day?

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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