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Chicken & Dumplings Soup

Servings: 6–8 servings Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
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Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • - 4 tablespoons unsalted butter
  • - ½ cup chopped onion
  • - 2–3 carrots peeled and chopped
  • - 3 celery stalks sliced
  • - 1 tablespoon minced garlic
  • - 8 cups chicken broth
  • - 2 pounds cooked shredded chicken (rotisserie works great!)
  • - 1 teaspoon salt
  • - ½ teaspoon freshly ground black pepper
  • - 2 bay leaves
  • - 1 tablespoon dried parsley
  • - 3 tablespoons cornstarch
  • - 3 tablespoons cold water
  • For the Dumplings:
  • - 1½ cups all-purpose flour
  • - 1 teaspoon baking powder
  • - ½ teaspoon salt
  • - 3 tablespoons cold unsalted butter cubed
  • - ¾ cup milk

Method
 

  1. Directions:
  2. In a large soup pot over medium heat, melt butter. Add onion, carrots, and celery; cook 5 minutes until softened. Stir in garlic and cook 1 more minute.
  3. Pour in chicken broth, then add shredded chicken, salt, pepper, bay leaves, and parsley. Bring to a simmer and cook 10–12 minutes.
  4. Whisk together cornstarch and cold water; stir into soup until slightly thickened.
  5. In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until just combined.
  6. Drop heaping tablespoons of dumpling dough onto the surface of the simmering soup. Cover tightly and steam for 15 minutes—do not lift the lid.
  7. Remove bay leaves, taste, adjust seasoning, and serve piping hot.

Notes

Notes & Variations:
- Use rotisserie chicken for a quick shortcut.
- Keep the broth at a gentle simmer to ensure fluffy dumplings.
- For a richer soup, replace 1–2 cups broth with half-and-half.
- Stir in peas, corn, or mushrooms for extra veggies.
- Gluten-free option: use a 1:1 gluten-free flour blend.