Ah, the comforting aroma of chicken dumpling soup wafting through the kitchen—it’s like a hug in a bowl, isn’t it? This recipe is a nostalgic nod to chilly evenings when all you want is something warm and familiar. My grandma used to say, “Soup is just a loving conversation in liquid form,” and this easy chicken dumpling variety is ready to chat its way into everyone’s heart, or at least their stomachs.
Steps
- Begin by melting butter in a large pot over medium heat. Add chopped onions, carrots, and celery, cooking until the onions become soft and translucent. Stir in minced garlic and cook for an additional 30 seconds.
- Pour chicken broth into the pot and add shredded chicken. Season the mixture with salt, pepper, bay leaves, and parsley. Bring the soup to a boil, then lower the heat to let it simmer while you prepare the dumplings.
- In a mixing bowl, combine flour, baking powder, and salt. Grate cold butter into the flour mixture and mix until the butter is coated. Pour in milk and stir until the dough forms; knead slightly if needed.
- Pinch off one-inch pieces of dough and drop them into the simmering soup. Cover the pot with a lid and let the soup simmer for 15-20 minutes, until the dumplings rise to the surface.
- To thicken the soup, mix cornstarch with cold water until smooth. Pour this mixture into the soup and stir continuously for about 3 minutes, until the soup achieves a thick, creamy consistency.
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup onion, chopped
- 2-3 carrots, chopped
- 3 celery stalks, sliced
- 1 tablespoon minced garlic
- 8 cups chicken stock
- 2 pounds cooked chicken, shredded
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1 tablespoon dried parsley
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold butter
- 3/4 cup milk
Nutritional Values
Calories: 2856kcal | Carbohydrates: 208g | Protein: 232g | Fat: 112g | Saturated Fat: 56g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Trans Fat: 3.2g | Cholesterol: 848mg | Sodium: 12840mg | Potassium: 5112mg | Fiber: 16g | Sugar: 32g | Vitamin A: 24032IU | Vitamin C: 32mg | Calcium: 784mg | Iron: 16mg
FAQ
- How do I prepare Chicken and Dumpling Soup?
- To prepare Chicken and Dumpling Soup, start by sautéing onions, carrots, celery, and garlic in melted butter until the onions are soft. Add shredded chicken and chicken broth, seasoning with salt, pepper, bay leaves, and parsley. For the dumplings, mix flour, baking powder, and salt, then incorporate cold butter and milk until a dough forms. Drop pieces of dough into the boiling soup and simmer until they float.
- Can I make Chicken and Dumpling Soup in advance?
- Yes, you can prepare this soup ahead of time. However, it’s best to add the dumplings just before serving, as they can absorb too much liquid if left in the soup for an extended period.
- What is the best way to thicken Chicken and Dumpling Soup?
- To thicken the soup, create a mixture of water and cornstarch and stir it into the soup, cooking for about three minutes until the desired thickness is achieved. This method ensures a smooth and creamy texture without clumping.
- What pot is recommended for making Chicken and Dumpling Soup?
- A large pot that can hold at least 6 quarts is recommended, such as a cast iron or enameled Dutch oven, which evenly distributes heat and is perfect for soups.
- What are some other soup recipes I can try?
- If you’re looking for more variety, consider trying recipes for Chicken and Rice Soup, Beef and Barley Soup, or Broccoli Potato Cheese Soup for a delicious and comforting meal.
Tips
- Use Cold Butter for Dumplings: When preparing the dumplings, ensure that the butter is cold before grating it into the flour mixture. This will help create a flakier texture once the dumplings are cooked.
- Add Dumplings Just Before Serving: If you’re making the soup in advance, wait until just before serving to add the dumplings. This will prevent them from absorbing too much liquid and becoming soggy.
- Simmer Gently for Perfect Dumplings: Once the dumplings are added to the soup, reduce the heat to a gentle simmer and cover the pot. This will allow the dumplings to cook evenly and rise to the top without falling apart.
- Thicken the Soup with Cornstarch: For a creamy and smooth consistency, mix cornstarch with cold water before adding it to the soup. Stir continuously to avoid any clumping as the soup thickens.
Equipment
- Enameled Dutch Oven (at least 6 quarts) – These are great for making soups and stews, and they are often recommended for their heat retention and even cooking qualities.
- Cheese Grater – While many might have this, it is specifically mentioned for grating cold butter into the dumpling dough, which may not be a common use for those who don’t bake often.
