Easy Creamy Chicken Dumpling Soup
Cozy up with a bowl of this Easy Creamy Chicken Dumpling Soup, the ultimate comfort food that's perfect for chilly nights or any time you're craving something hearty and satisfying. This rich, velvety soup features tender shredded chicken, perfectly cooked vegetables, and fluffy homemade dumplings simmered in a seasoned, creamy broth infused with aromatic thyme and parsley. With just 20 minutes of prep and simple pantry staples like chicken broth, heavy cream, and all-purpose flour, this recipe comes together effortlessly in under an hour. Ideal for family dinners or a comforting solo meal, this one-pot wonder is as easy to make as it is delicious to enjoy. Serve it with a sprinkle of fresh parsley for a burst of color and flavor.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 3 pieces celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup all-purpose flour
- 8 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 teaspoons baking powder
- 0.75 cup milk
- 2 tablespoons fresh parsley, chopped
- 1.5 cups all-purpose flour (for dumplings)
- 0.5 teaspoon salt (for dumplings)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a gentle simmer.
Place the chicken breasts into the broth. Cover and cook for 15-20 minutes, or until the chicken is cooked through and can be easily shredded.
While the chicken is cooking, prepare the dumpling batter. In a medium bowl, whisk together 1.5 cups flour, baking powder, 0.5 teaspoon salt, and dried parsley. Slowly add the milk, stirring until a soft, sticky dough forms.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the heavy cream, dried thyme, additional dried parsley, salt, and black pepper. Adjust the seasoning to taste if necessary.
Using a tablespoon, drop spoonfuls of dumpling dough into the simmering soup. The dumplings will expand as they cook, so leave some space between each spoonful.
Cover the pot and let the dumplings cook for 10-12 minutes, or until puffed and cooked through (you can test one by cutting it open to make sure it's fully done).
Stir in the fresh parsley, then ladle the soup into bowls and serve warm. Enjoy!
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 10655 mg | 463% | |
| Total Carbohydrate | 301.4 g | 110% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 31.0 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 661 mg | 51% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4436 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.
