Chicken & Dumplings Soup Recipe

Chicken & Dumplings Soup is a classic comfort food that warms the soul. Perfect for chilly evenings or when you need a dish that feels like a hug in a bowl, this hearty meal blends tender chicken, rich broth, fluffy dumplings, and savory vegetables. Follow this step-by-step guide for a foolproof recipe that will become a family favorite.

Introduction

Chicken & Dumplings Soup has roots in Southern American cuisine and is cherished for its ability to bring a sense of nostalgia and satisfaction. The combination of slow-cooked chicken and homemade dumplings creates a dish that is both filling and flavorful. This recipe breaks down the process into manageable steps, ensuring success even if it’s your first attempt at making this classic dish.

Ingredients

For the Soup Base:

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 8 cups chicken broth
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 tablespoons unsalted butter or olive oil

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 3 tablespoons unsalted butter, melted
• Fresh parsley (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Season and Sear: Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of butter over medium-high heat. Sear the chicken for about 3-4 minutes on each side until golden brown. This helps lock in flavor.
2. Remove and Set Aside: Take the chicken out of the pot and set it aside on a plate.

Step 2: Build the Soup Base

1. Sauté Vegetables: Add the chopped onions, carrots, and celery to the pot. Sauté for 5-6 minutes until they soften and the onions become translucent.
2. Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary. Cook for 1-2 minutes, allowing the aromatics to bloom.
3. Add Broth and Chicken: Pour in the chicken broth and add the bay leaf. Return the seared chicken pieces to the pot.
4. Simmer: Cover and reduce the heat to low. Simmer for about 45-60 minutes or until the chicken is fully cooked and tender.

Step 3: Shred the Chicken

1. Remove the Chicken: Carefully take the chicken out of the pot and place it on a cutting board. Let it cool slightly before shredding the meat with two forks. Discard the bones and skin.
2. Return Meat to Soup: Add the shredded chicken back to the pot and adjust the seasoning with more salt and pepper if necessary.

Step 4: Prepare the Dumplings

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
2. Combine with Wet Ingredients: Add the melted butter and milk to the flour mixture, stirring gently until just combined. The dough should be thick and sticky.
3. Form Dumplings: Use a spoon to scoop tablespoon-sized portions of dough. Gently drop them onto the simmering soup.

Step 5: Cook the Dumplings

1. Simmer with Lid On: Cover the pot and let the dumplings cook for 15-20 minutes. They should be puffed up and firm to the touch.
2. Check for Doneness: Use a toothpick to ensure the dumplings are cooked through; it should come out clean.

Step 6: Serve

1. Ladle and Garnish: Scoop the soup into bowls, ensuring each serving has enough chicken, vegetables, and dumplings. Garnish with freshly chopped parsley for a touch of color.

Serving and Storage Tips

• Serving: Enjoy the soup hot, paired with crusty bread or a light salad.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to avoid overcooking the dumplings.
• Freezing: The soup (without the dumplings) can be frozen for up to 3 months. When ready to serve, thaw and reheat, then prepare fresh dumplings.

Helpful Notes

• Herb Substitutes: If you don’t have thyme or rosemary, Italian seasoning or fresh dill works well.
• Thickening the Broth: For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup before adding the dumplings.
• Vegetarian Option: Replace chicken with extra vegetables (like mushrooms and potatoes) and use vegetable broth.

Tips from Well-Known Chefs

• Ina Garten: “Don’t rush the simmering process; letting the soup cook slowly builds deeper, more layered flavors.”
• Gordon Ramsay: “Taste your soup at each stage to make sure it’s well-seasoned. Adjust with salt or a squeeze of lemon for balance.”
• Nigella Lawson: “Adding a touch of cream at the end gives the soup a velvety finish.”

Frequently Asked Questions

1. Can I use pre-cooked rotisserie chicken?

Yes, just add shredded rotisserie chicken during Step 3 to save time.

2. Can I make gluten-free dumplings?

Substitute all-purpose flour with a 1:1 gluten-free flour blend.

3. What if I don’t have a Dutch oven?

A large stock pot works just as well.

4. Why are my dumplings too dense?

Avoid overmixing the dough; stir until just combined for fluffy results.

5. Can I use other types of meat?

Turkey works great as an alternative, especially post-Thanksgiving.

6. Do I have to use whole milk for the dumplings?

No, you can use 2% or even plant-based milk, but whole milk gives a richer taste.

7. What can I add for extra flavor?

A splash of white wine or a dash of smoked paprika can elevate the depth of flavor.

8. Is this recipe suitable for the slow cooker?

Yes, cook the soup for 6-7 hours on low, adding dumplings in the last hour.

9. Can I make the dumplings in advance?

It’s best to make them fresh; however, you can prepare the dry mixture and store it.

10. How do I prevent dumplings from sticking together?

Space them apart when adding to the soup and avoid crowding the pot.

Enjoy your homemade Chicken & Dumplings Soup and the warmth it brings to your table!