chicken dumpling soup

Recipe by
Beth Pierce
Ofallon, MO

This Chicken and Dumpling Soup recipe is made with creamy broth, succulent chicken, sweet carrots and light fluffy dumplings. It will really satisfy your longing for a good home cooked meal. My family just loves this recipe and I can feel great about all the wholesome ingredients in it.

yield 6 serving(s)
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For chicken dumpling soup

  • 2 Tbsp
    butter
  • 1/2
    large onion chopped
  • 3
    stalks celery chopped
  • 2
    large carrots sliced in 1/4 inch rounds
  • 2
    cloves garlic finely minced
  • 1/2 Tbsp
    dried parsley
  • 1/2 tsp
    poultry seasoning
  • 1 1/2 Tbsp
    flour
  • 6 c
    chicken stock
  • 1
    bay leaf
  • 2
    salt and pepper to taste
  • 2 c
    cooked chicken cut in small cubes
  • 1 c
    frozen peas
  • 1 c
    flour
  • 2 tsp
    baking powder
  • 1 tsp
    sugar
  • 1/2 tsp
    salt
  • 2 Tbsp
    unsalted butter
  • 1/2 c
    cup milk (2% or whole)

How To Make chicken dumpling soup

  • 1
    Melt butter over medium heat in dutch oven or stockpot. Add onion, celery and carrots and cook until fragrant; approximately 4-5 minutes. Reduce heat to low. Add garlic, parsley and poultry seasoning; cook for 1 minute stirring constantly. Sprinkle in 1 1/2 tablespoon flour; cook for 1 minute stirring constantly. Stir in chicken stock and bay leaf; simmer for 25 minutes.
  • 2
    Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 5 minutes.
  • 3
    In medium bowl mix 1 cup flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
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