Creamy Chicken and Dumpling Soup
Warm, comforting, and irresistibly creamy, this Chicken and Dumpling Soup is the ultimate cozy meal for chilly days. Brimming with tender shredded chicken, hearty vegetables, and melt-in-your-mouth fluffy dumplings, this recipe takes classic comfort food to new heights. A luscious broth made with a rich roux, chicken broth, and heavy cream delivers bold flavor in every spoonful. Infused with aromatic thyme and bay leaves, this one-pot wonder is both satisfying and easy to make. Perfect for family dinners or a crowd-pleasing dish, top it off with a sprinkle of fresh parsley for a touch of brightness. Ready in just an hour, this soul-soothing soup is sure to become a beloved staple in your recipe rotation!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 3 cups shredded cooked chicken
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour (for dumplings)
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for dumplings)
- 0.5 cup milk (for dumplings)
- 2 tablespoons unsalted butter, melted (for dumplings)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes to create a roux.
Gradually stir in the chicken broth, making sure to whisk well to prevent lumps.
Add the heavy cream, shredded chicken, bay leaves, thyme, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer while preparing the dumplings.
To make the dumplings, whisk together the flour, baking powder, and salt in a medium bowl.
Stir in the milk and melted butter until just combined. Be careful not to overmix; the dough should be slightly sticky.
Using a tablespoon or small cookie scoop, drop spoonfuls of the dumpling dough directly into the simmering soup.
Cover the pot with a lid and let the dumplings cook for 15 minutes. Do not remove the lid during this time, as the steam is crucial for cooking the dumplings.
After 15 minutes, check that the dumplings are cooked through by cutting one in half. It should be light and fluffy inside.
Remove the bay leaves from the soup and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
3536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 8530 mg | 371% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 24.5 g | ||
| Protein | 267.8 g | 536% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 580 mg | 45% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4431 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
