Chicken Dumpling Soup
This Chicken Dumpling Soup will satisfy your craving for a hearty home cooked meal. Made with a creamy broth, tender chicken, veggies, and easy homemade dumplings this soup will really hit the spot.
Servings: 8 servings
Ingredients
- 2 Tablespoons Butter
- 1 Cup Diced Carrots
- 1 Cup Diced Celery
- 1 Cup Diced Onion
- 2 Tablespoons All Purpose Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Italian Seasoning
- 2 Cups Milk
- 4 Cups Chicken Broth
- 3 Cups Cooked Chicken
- 1 Cup Frozen Peas
- 2 Tablespoons Chopped Fresh Parsley
Dumplings:
- 1 3/4 Cup All Purpose Flour
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 4 Tablespoons Melted Butter
- 3/4 Cup Milk
Instructions
- Over medium heat melt the butter in a large pot or Dutch oven and cook carrots, onions, and celery until softened. About 5 minutes.
- Stir in 2 tablespoons of flour and cook for a couple of minutes. Then add garlic powder, Italian seasoning, salt, and pepper and stir in chicken broth and milk. Allow to cook for about five minutes until slightly thickened.
- Once thickened add the cooked chicken and peas. Allow the soup to simmer while preparing the dumplings.
- Stir together the flour, baking powder, salt, onion powder, and garlic powder. Then pour in the milk and melted butter. Stir until just combined.
- Using a small cookie scoop or a spoon, drop dumpling dough into the pot. Try not to drop dumplings on top of one another.
- Cover pot and simmer for 12-15 minutes. Do not open the pot so that the dumplings steam properly.
- Once done sprinkle with fresh chopped parsley and serve.
Notes
How to store this soup:
Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
When reheating you may want to add water, broth, or a little milk to think the soup backout.