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A bowl of Chicken and Dumplings Soup with spoons and baguettes around.

Chicken and Dumplings Soup


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

Description

With Chicken and Dumplings Soup simmering on your stovetop, you can’t help but feel cozy. This recipe starts with a classic chicken soup: chicken stock, mirepoix, and herbs—with a generous splash of heavy cream. Dollops of buttermilk dumplings cook until light and fluffy. The ultimate, creamy comfort food.


Ingredients

Scale

For the soup:

  • (2) 32 oz containers chicken stock – 64 oz total
  • 1 1/2 pounds boneless, skinless 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

  • Boneless, skinless chicken thighs can be used if dark meat is preferred. If you are looking to save time, you could even use shredded rotisserie chicken.
  • Baby carrots are also my favorite life-hack for soups! They easily all cut into the same size rounds that perfectly fit on a spoon. Use about a cup of cut baby carrots.
  • 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?
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Soups & Stews
  • Method: Stovetop

Nutrition

  • Serving Size: 1
  • Calories: 460
  • Sugar: 4.5g
  • Fat: 20.8g
  • Carbohydrates: 28.9g
  • Fiber: 2.3g
  • Protein: 38.3g
  • Cholesterol: 143mg

Keywords: Chicken and Dumplings Soup

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