Chicken & Dumplings Soup

Nothing beats a cozy bowl of homemade chicken and dumplings soup when you want to wrap your family in warmth and love! This hearty soup is perfect for busy parents who need a complete meal that fills everyone up without breaking the bank. The best part is that these fluffy whole-wheat dumplings cook right in the pot, making cleanup super easy.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 40 minutes, Serves: 8 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Protein, Egg-Free.

Nutrition Facts (per serving): 349 Calories, 12g Fat, 38g Carbs, 22g Protein.

Ingredients You’ll Need

Neutral oil: You’ll need 2 tablespoons of canola or avocado oil. These oils won’t compete with the delicious chicken flavors we’re building!

Yellow onion: One medium onion chopped up gives you about 1 cup. I love how onions add that sweet, savory base to the soup.

Carrots: You’ll need 1 cup chopped carrots, which is about 2-3 medium carrots. They add natural sweetness and beautiful color!

Celery: Half a cup of chopped celery gives you that perfect crunch and fresh flavor. Don’t skip this – it’s part of the classic soup trio!

Parsnip: Just half a cup chopped adds a subtle, sweet flavor that makes this soup extra special. If you can’t find parsnips, extra carrots work too!

Fresh thyme: One tablespoon chopped fresh thyme brings that earthy, cozy flavor. Dried thyme works in a pinch – just use 1 teaspoon instead.

Bay leaf: One bay leaf adds depth to the broth. Don’t forget to fish it out before serving!

All-purpose flour: You’ll need half a cup total, divided for thickening the soup. This creates that perfect, creamy consistency.

Chicken broth: Six cups of lower-sodium chicken broth forms the base. Lower-sodium lets you control the saltiness better.

Half-and-half: Just a quarter cup adds richness without being too heavy. You can use milk if that’s what you have!

Ground pepper and salt: Half teaspoon pepper and quarter teaspoon salt season everything perfectly.

Cooked chicken: Two and a half cups shredded cooked chicken makes this hearty. Rotisserie chicken is your best friend here!

Frozen peas: Half a cup adds color and sweetness. No need to thaw them first!

Fresh parsley: Two tablespoons chopped adds brightness and color to the soup.

Whole-wheat flour: One cup gives the dumplings extra fiber and nutty flavor. You’re sneaking in nutrition!

More all-purpose flour: Another cup for the dumplings creates the perfect texture.

Baking powder and baking soda: One and a half teaspoons baking powder plus half teaspoon baking soda make fluffy dumplings.

Salt for dumplings: Quarter teaspoon seasons the dumplings just right.

Butter: Two tablespoons melted unsalted butter adds richness to the dumplings.

Canola oil: One tablespoon helps keep the dumplings tender.

Buttermilk: One cup reduced-fat buttermilk makes the dumplings tangy and fluffy. The acid reacts with the baking soda for extra lift!

Scallion: Two tablespoons thinly sliced adds a mild onion flavor to the dumplings.

More parsley: One tablespoon chopped for the dumplings, plus extra for garnish.

How to Make Chicken & Dumplings Soup

Step 1: Heat 2 tablespoons oil in your Dutch oven over medium-high heat. Add onion, carrots, celery, parsnip, thyme and bay leaf. Cook for about 5 minutes, stirring now and then, until the veggies get tender and smell amazing.

Step 2: Add quarter cup all-purpose flour to the vegetables. Stir constantly for about 1 minute until all the veggies are coated. This creates the base for thickening your soup!

Step 3: Slowly add half cup of broth, stirring until everything combines and thickens up. Then gradually stir in the remaining quarter cup flour until smooth. Now slowly add the rest of the broth, stirring constantly.

Step 4: Stir in half-and-half, pepper, and salt. Use a wooden spoon to scrape up any tasty browned bits from the bottom. Turn heat to high and bring to a boil, then reduce to low heat.

Step 5: Let the soup simmer for about 4 minutes, stirring occasionally, until it thickens nicely. Stir in your shredded chicken, frozen peas, and 2 tablespoons parsley.

Step 6: While the soup simmers, make your dumplings! Whisk both flours, baking powder, baking soda, and salt in a large bowl. Add melted butter and oil, stirring until combined.

Step 7: Add buttermilk, scallion, and parsley to the flour mixture. Stir just until combined – don’t overmix or your dumplings will be tough!

Step 8: Use a third-cup measure to scoop dumpling batter and gently drop into the simmering soup. You should get 8 perfect dumplings. Cover the pot and cook on low heat for 20 minutes until a toothpick comes out clean.

Step 9: Garnish with extra fresh parsley if you want, and serve up this cozy goodness!

Easy and Quick Chicken & Dumplings Soup Version

Want to make this even faster? You can use store-bought biscuit dough instead of making dumplings from scratch! Just drop spoonfuls of refrigerated biscuit dough right into the simmering soup. Cook covered for about 15 minutes until the biscuits are cooked through. You’ll save about 10 minutes of prep time and still get that comforting, homemade taste everyone loves!

Serving Ideas

This soup is a complete meal all by itself – you’ve got protein, veggies, and carbs in every bowl! If you want to add a little something extra, try some crusty dinner rolls or warm cornbread on the side. A simple green salad with vinaigrette cuts through the richness perfectly too.

Storage

Store leftover soup in the fridge for up to 3 days in an airtight container. To reheat, microwave on medium power (50%) for 2 to 3 minutes, stirring halfway through. The dumplings might absorb some liquid as they sit, so add a splash of broth if needed when reheating.

Substitutions

No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice and let it sit for 5 minutes. You can swap the parsnips for extra carrots or even diced potatoes. Turkey works great instead of chicken, and you can use any fresh herbs you have on hand instead of thyme!

Pro Tips

• Don’t lift the lid: Once you add the dumplings, resist peeking! Lifting the lid releases steam and can make dumplings dense.
• Use rotisserie chicken: It saves so much time and adds great flavor. Just shred it with two forks!
• Make extra broth: Keep some extra chicken broth handy in case your soup gets too thick.
• Fresh herbs matter: Fresh thyme and parsley really make a difference in flavor, but dried works in a pinch.

FAQs

Can I make this soup ahead of time?

You bet! The soup tastes even better the next day. Just know that the dumplings will absorb some liquid as they sit, so you might need to add a little extra broth when reheating.

What if I don’t have a Dutch oven?

Sure, you can use any large, heavy-bottomed pot with a tight-fitting lid! The key is having enough room for the dumplings to expand and a lid that seals well for steaming.

Can I freeze this soup?

The soup base freezes great, but dumplings can get a bit mushy after freezing. I’d suggest freezing just the soup part and making fresh dumplings when you’re ready to eat!

Why are my dumplings tough?

This usually happens from overmixing the batter. Just stir until the ingredients come together – a few lumps are totally fine! Also, make sure you don’t lift the lid while they’re cooking.

Final Thoughts

I hope this cozy soup becomes a regular in your dinner rotation! There’s something so satisfying about making dumplings from scratch and watching your family’s faces light up. Let me know how yours turns out – I love hearing about your cooking adventures!