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5
from 1 vote
Chicken and Dumplings
Hearty chicken and dumplings soup is the perfect comfort food! Make this old-fashioned recipe with simple ingredients and savory broth.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Main Dish
Cuisine:
American
Servings:
6
-10
Author:
Andrea Updyke
Ingredients
1
onion
3
medium carrots
2
stalks celery
3
cloves
garlic
minced
2
lbs
chicken
2
teaspoons
salt
1/2
tsp
pepper
2
TBSP
olive oil
6
cups
Chicken broth
2
tsp
dried thyme
2
TBSP
Butter
1/4
cup
flour
1
cup
frozen peas
Fresh parsley
For the Dumplings
2
cups
flour
1
TBSP
baking powder
1
tsp
salt
1
cup
heavy cream
4
TBSP
butter
Instructions
Chop vegetables
In a large soup pot with a lid, place olive oil and heat .
Sear chicken in batches and set aside.
Add the onion, celery and carrot to the pot and saute for about 5 minutes.
Stir in garlic and cook until fragrant.
Add flour and stir to coat veggies and cook until lightly browned. Then add Thyme.
Pour in the 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, add the frozen peas and stir.
Drop dumplings 1 tablespoon at a time into the simmering soup. Cover and cook for 17 minutes.
Very important! Make sure you do not open the lid until after 17 minutes. The dumplings will steam with the cover on the pot.
Once the dumplings are cooked, serve hot and with fresh parsley for garnish.
Notes
If you want to freeze this soup, it's best to separate the dumplings from the broth after cooking and freeze in two containers.
Nutrition
Serving:
1
g
|
Calories:
838
kcal
|
Carbohydrates:
47
g
|
Protein:
46
g
|
Fat:
51
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
24
g
|
Trans Fat:
1
g
|
Cholesterol:
222
mg
|
Sodium:
2515
mg
|
Fiber:
4
g
|
Sugar:
5
g