This quick and delicious Chicken and Dumpling Soup recipe is a great weeknight meal that the whole family will love.
If you are looking for a quick weeknight meal this Chicken and Dumpling Soup is it. It’s easy to make, flavorful, and a dish the whole family will love. It’s comfort food at its finest.
This classic Chicken and Dumpling Soup recipe features tender chicken, fluffy dumplings, and hearty vegetables in a chicken broth. This recipe is a great way to use up leftover rotisserie chicken.
If you are looking for other easy, family-friendly dinners this Chicken Hungarian Goulash is a great choice and so are these Mediterranean Wraps.
Chicken and Dumpling Soup Recipe
Heat butter and olive oil in a large stock pan over medium heat. Add onions, celery, and carrots and cook until onion is translucent. Add garlic and cook until fragrant.
Stir in flour and thyme and cook for one minute. Stir in chicken stock and then add chicken, salt, and pepper. Reduce heat and simmer while you make the dumplings.
To make the dumplings, whisk together in a bowl flour, salt, baking powder, and thyme. Then stir in butter and milk until combined. Scoop the dumpling batter using a small cookie scoop on top of the soup. Cover the soup with a tightly sealed lid (no steam holes) and cook for 15 minutes – do not peek.
Chicken and Dumpling Soup
Ingredients
- 2 T olive oil
- 2 T butter
- 1/2 small onion, diced
- 3 stalks celery, diced
- 3 large carrots, diced
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 tsp thyme, dried and ground
- 8 cups chicken stock
- 4 cups chicken, shredded
- salt and pepper
Dumplings
- 2 cups flour
- 1 tsp salt
- 3 tsp baking powder
- 1/2 tsp thyme, dried and ground
- 4 Tbsp butter, melted
- 1 cup milk
Instructions
- Heat butter and olive oil in a large stock pan over medium heat. Add onions, celery, and carrots and cook until onion is translucent. Add garlic and cook until fragrant.
- Stir in flour and thyme and cook for one minute. Stir in chicken stock and then add chicken, salt, and pepper. Reduce heat and simmer while you make the dumplings.
- To make the dumplings, whisk together in a bowl flour, salt, baking powder, and thyme. Then stir in butter and milk until combined.
- Scoop the dumpling batter using a small cookie scoop on top of the soup. Cover the soup with a tightly sealed lid (no steam holes) and cook for 15 minutes – do not peek.
