Chicken and Dumpling Soup

"A warm hearty bowl of soup for those cool autumn days."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by KBloom825 photo by KBloom825
photo by Tra C photo by Tra C
photo by Mommie Cooks photo by Mommie Cooks
photo by Chelsea L. photo by Chelsea L.
Ready In:
40mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Start out by putting together the dough for your dumplings. Mix together the flour, salt and baking powder. Then slowly add in your ice water. Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup.
  • In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt. Heat it up on medium heat and let the chicken cook through. When the chicken is cooked, remove it and set it to the side.
  • Now grab up your dough and roll it out about 1/4" thick with your rolling pin. Cut it into small squares and place them in your hot broth. As they cook up, they will rise to the top of the broth.
  • While your dumplings are cooking, go ahead and shred your chicken up. Add it to your soup. Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.

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Reviews

  1. This was great! So simple, with ingredients I usually have on hand. I may try to add an onion next time as well.
     
  2. I liked this soup very much - not so much the dumplings. I will go back to my use of canned refrigerated biscuits - I cut them in pieces and place on the top of the soup - spoon some of soup broth on top. I cover the pan with lid and simmer for 10 - 12 minutes (or until fully cooked). Very easy and nice.
     
  3. I liked this a lot, mine was more like chicken and dumpling than soup which was a good thing for DH. This is a heavy dumpling, which we prefer, only I cooked it longer than stated. I followed the directions and the flavor was wonderful! A previous review stated these dumpling were dinky, they are whatever size you cut them! True southern dumplings are not light and fluffy but that is a matter of preference. We enjoyed this very much, great flavor! I also thought the chicken to dumpling ratio was right on. Thanks for posting!
     
  4. I use heavy cream instead of half and half and instead of these dinky little dumplings I use the fluffy dumpling recipe on the bisquick box. perfect!
     
  5. Easy and delicious. This was my first attempt at dumplings and they turned out great!
     
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Tweaks

  1. Good to use as a guide. Left out celery salt adjusted other seasonings to taste. Instead of dumplings I used fat German noodles from Aldi’s. They cook up like southern dumplings. Instead of 1/2 and half I used a can of cream of chicken soup and a can of milk along with 3 cups of water with 3 tsp. Knorr chicken base. No need for salt. Cut back on the carrots too. Turned out fantastic. You should always remember that recipes can be used as a guide. Do your own thing. It’s all about your taste !
     
  2. Required some modification. First of all, unless you have pre-chopped vegetables and chicken, and are a whiz at mixing up dumplings, the prep time and cook time seem inaccurate. The dumplings are VERY dense - which is a shame, as I prefer fluffier dumplings. <br/><br/>I used bouillon and water instead of boxed or canned broth, and so I cut down on celery salt in order to prevent the saltpocalypse. Was still a bit saltier than I'd prefer - maybe use 1/4 tsp celery salt instead when making with bouillon. I also used powdered garlic (maybe 1/4 tsp? didn't measure) and added thyme and rosemary (again, didn't measure). I also skipped the celery, because my husband hates it. <br/><br/>I only used one chicken breast, which was almost a pound of meat. Three chicken breasts would be really excessive. I wish the recipe listed chicken breast by weight instead of by count. Also I think the recipe never actually tells you to add the bay leaves, although I'm sure we all understand that they go in with the stock at the beginning. <br/><br/>Had to cook for a bit to get the carrots nice and tender. Since I didn't care of the dumplings, when it came time to pack up the leftovers I removed the dumplings and added a small diced potato and some peas. <br/><br/>After modification, the sauce is quite delicious, if thin. Would be good with a nice rice pilaf or some biscuits.
     
  3. I use heavy cream instead of half and half and instead of these dinky little dumplings I use the fluffy dumpling recipe on the bisquick box. perfect!
     

RECIPE SUBMITTED BY

<p>A 36 year old mom to 3 boys who loves to cook, eat, photograph and write!</p> <p>&nbsp;</p> <p>Check me out at http://mommiecooks.com for more great recipes.</p>
 
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