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Creamy Chicken and Dumpling Soup
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Soup
Cuisine:
American
Servings:
8
servings
Ingredients
▢
1
onion
▢
3
carrots
-
medium
▢
2
celery
-
stalks
▢
3
cloves
garlic
-
minced
▢
2
pounds
chicken
-
chopped into small pieces
▢
2
teaspoons
salt
▢
½
teaspoon
pepper
▢
2
tablespoons
olive oil
▢
6
cups
chicken broth
▢
2
teaspoons
thyme
-
dried
▢
2
tablespoons
butter
▢
¼
cup
flour
▢
1
cup
frozen peas
▢
fresh parsley
▢
Dumplings:
▢
2
cups
flour
▢
4
tablespoons
butter
-
melted
▢
1
tablespoon
baking powder
▢
1
teaspoon
salt
▢
1
cup
heavy cream
Instructions
Chop vegetables.
In a large soup pot with a lid, place olive oil and heat.
Sear chicken in batches, then set aside.
Add the onion, celery and carrot to the pot and saute for about 5 minutes.
Add chicken broth and stir to incorporate the flour and broth. Bring to a boil and add chicken back to the pot.
Let simmer uncovered for about 10 minutes to allow the soup to thicken.
Make the dumplings. In a medium bowl, combine the flour, baking powder and salt.
Add the melted butter and cream and mix until completely incorporated.
Once the soup is thickened, ad the frozen peas. Stir.
Drop dumplings 1 tablespoon at a time into the simmering soup. Cover and cook for 17 minutes.
Very important-do not open the lid until after the 17 minutes! The dumplings will steam with the cover on the pot.
Once the dumplings are cooked, serve hot with fresh parsley for garnish.
Notes
Add Cheese:
Parmesan cheese adds great flavor to this dish.
Short cut tip:
Cut the vegetables in advance and keep in airtight containers until you are ready to make the soup.
Variation tip:
Feel free to add precooked chicken, simply omit the browning step.
Alternate cooking method tip:
Make in the instant pot or in the slow cooker.
Dietary consideration tip:
Try adding low fat or fat free ingredients.