Chicken and Dumpling Soup
Chicken and Dumplings is such a perfect comforting meal. This will become a treasured recipe that you come back to over and over.
Servings: 6
Ingredients
For Soup
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 large carrots diced
- 2 celery stalks diced
- 2 garlic cloves
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 1 teaspoon salt see note
- 1/4 teaspoon pepper
- 2 tablespoons all purpose flour
- 4 cups chicken stock
- 2 bay leaves
- 2 cups cooked chicken cubed (see note in post about cooked chicken)
- 8 oz heavy cream
For Dumplings
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter
- 1/2 cup skim milk
Instructions
- Melt the butter over medium heat in a large stock pot.
- Add the onions, carrots, celery, and garlic. Season with parsley, basil, salt, and pepper and cook until soft, about five to seven minutes.
- Whisk in the flour until fully combined. Slowly add the chicken stock. I like to whisk in about 2 tablespoons at a time to start, whisking it into the butter and flour mixture until fully combined before adding more. You can add it more quickly at the end.
- Add the bay leaves and bring to a simmer. Allow to simmer for five minutes. You should see bubbles that are about the size of peas.
- While the soup is cooking, make the dumpling batter. Whisk together flour, baking powder, sugar, and salt.
- Using a fork or pastry cutter, cut in cold butter.
- Gently mix in milk until just combined and there are no more streaks of flour.
- Make sure you still see your soup bubbling before gently dropping about a tablespoon of the dough at a time into the soup. Boil until just cooked through over medium heat. About four minutes uncovered.
- Finally, gently stir in the cooked chicken and heavy cream, stirring to combine and cooking about one minute more until combined. Remove bay leaves and serve.