Chicken and Dumpling Soup
Chicken and dumpling soup is a creamy, comforting soup made with tender chicken, vegetables, and soft homemade dumplings.
Servings: 8 servings
Ingredients
- 3 tablespoons olive oil or butter
- 1 small diced yellow onion
- 2 large diced carrots
- 2 ribs diced celery
- 3 cloves minced garlic
- 2 teaspoons Italian seasoning or poultry seasoning
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 (12-ounce) can evaporated milk
- 4 cups cooked chicken shredded or chopped
- 1 bay leaf
- salt and pepper to taste
Dumplings
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¼ cup cold diced butter
- ¾ cup milk
Instructions
- In a large pot over medium heat, add 3 tablespoons olive oil, 1 small diced yellow onion, 2 large diced carrots, and 2 ribs diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add 3 cloves minced garlic and 2 teaspoons Italian seasoning. Cook for about a minute, until the garlic is fragrant. Stir in 2 tablespoons all-purpose flour and cook for another minute.
- Slowly whisk in 6 cups chicken broth and 1 (12-ounce) can evaporated milk. Add 4 cups cooked chicken and 1 bay leaf Season with salt and pepper to taste and bring to a simmer.
- While the soup is simmering, make the dumplings. In a bowl, combine 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon salt, and ¼ cup cold diced butter. Use a pastry blender or a fork to cut the butter into the flour until it's evenly distributed.
- Pour ¾ cup milk over the flour mixture and stir just until the dough comes together. Drop spoonfuls of dumpling dough evenly across the soup. Turn the heat to low and cover the pot. Let the dumplings steam for 15 minutes, or until cooked through.
Notes
Storage Instructions
- In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 5 days. Reheat in the microwave or stovetop until heated through.
- In the Freezer: Cool soup completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight. For best results, remove the dumplings from the soup before freezing, and when reheating, make a fresh batch of dumplings, as the dumplings don’t freeze well.
Nutrition
Calories: 404kcal | Carbohydrates: 29g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 1198mg | Potassium: 491mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3410IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 3mg
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