This easy recipe for chicken and baby dumpling soup is a light version of the classic chicken and dumplings recipe with a lot less work!
There aren’t many things in this world that can compete with the classic that is chicken and dumplings, but I think chicken and baby dumpling soup comes pretty dang close. Because aside from the fact that it is super easy to make, it also takes that, shall we say FILLING, meal and turns it into a light and lovely soup version, with tender shredded chicken and colorful veggies and warm and wonderful broth…and baby dumplings! And who isn’t helpless in the face of a baby dumpling? I am, I can tell you that right now. Totally. Helpless. So if you need some baby dumplings in your life, you are in the right place. Let’s make some!
Before we get started, you didn’t think I was going to miss this chance to show you one of my favorite baby dumplings, did you?
Okay, so he’s almost eight now and knows all the words and moves to Whip/Nae Nae, but he’ll always be part baby dumpling in my eyes. Sniffle.
Meanwhile, back at the soup, you want some shredded cooked chicken, some chicken broth, some chopped carrots and celery, and some creamed corn. Yep, creamed corn…this may be the one and only time you ever read those words on this site, but it’s essential for this particular recipe, and you’re just going to have to trust me. Simmer up the carrots and celery in the broth until they are nice and tender, and then stir in the chicken and the creamed corn. Season it up to your liking with some salt and pepper, and then it is time for the baby dumplings!
Stir some flour, some salt and an egg together until you have a nice soft dough. Now pinch off little pieces and drop them into your simmering soup until it is full of baby dumplings. Let everything simmer for about 10 minutes, and then ladle it out into nice warm bowls. And while I will always have a deep and abiding love for the classic chicken and dumplings, this soup version is pretty dang wonderful. Baby dumplings!Print
- 4 cups chicken broth (I like the Imagine brand)
- 2 cups cooked shredded chicken
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 eight ounce can creamed corn
- Salt and pepper
- 1 cup flour
- 1 egg
- 1/2 teaspoon salt
- Bring broth to a simmer and add carrots and celery. Simmer 10 minutes until veggies are tender.
- Stir in chicken and corn and season to taste with salt and pepper.
- Mix flour, egg and 1/2 teaspoon salt together until you have a crumbly dough. Pinch off small pieces and drop into the simmering soup. Simmer for another 10 minutes.
- Ladle into warm bowls and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!