Chicken dumpling soup is the world’s best comfort food, and with this easy recipe you can make it in a jiffy! The perfect soothing meal….aaaaahhhh!
Every once in a while we all need comfort food, and when that happens, I make chicken dumpling soup. It’s not only the bowl of warm, delicious chicken soup filled with cheery vegetables and soft little dumplings, although that is wonderful. It’s also the soothing process of being in the kitchen, the heart of the house, going through the familiar process of chopping carrots and leeks, kneading together flour and eggs and butter, stirring the pot and knowing with absolute certainty that no matter what, within the hour you and your loved ones are going to be tucking into that first spoonful. Cooking is comfort.
And family is comfort. There are few things in life that make me feel better than an adorable, delicious dumpling.
And look at that – a dumpling munching on a dumpling! Okay, he’s technically munching on a doughnut…but you get my drift.. And from this adorable, delicious dumpling to another, here comes one of my favorite comfort foods, my tried and true, get-you-through-anything chicken dumpling soup.
Now, making chicken dumpling soup totally from scratch is a little more than I am up for when I really need my comfort food fast, especially when there are alternatives that do the hard part (making the broth) for you right in your supermarket. Stay away from the cans of chicken broth and go for the good kinds in the box…Imagine is the best, and Pacific is a close second.
As for the chicken, you can either use leftovers from your last roast chicken, or pick up a roast chicken in the deli section. I’ve done both, and both are perfectly wonderful. A few carrots and a some leeks and onions, and a super easy dumpling dough that cooks right in the broth and you are in business.
Now you are about 30 short minutes away from homemade chicken dumpling soup. Serve this up to your own dumplings and taste how good it is. Feel a little bit better.
Hugs.
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Chicken Dumpling Soup
Prep Time: 20 minutes- Cook Time: 30 minutes
- Total Time: 50 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Print Recipe
Pin RecipeIngredients
- 4 tablespoons butter
- 4 tablespoons flour
- 6 cups good quality chicken broth (I like the Imagine and Pacific varieties)
- 6 large carrots, peeled and cut into 1/2 inch rounds
- 2 onions, peeled and cut into eighths
- 4 large celery stalks, cut into 1/2 inch pieces
- 1 medium leek, halved lengthwise and sliced into 1/2 inch slices (white and pale green section only)
- 1/2 cup fresh chopped parsley
- 1 tablespoon chopped fresh thyme
- 5 large eggs
- 1/2 cup milk
- 3 tablespoons melted butter
- 3 tablespoons chopped parsley
- 1 teaspoon coarse salt, plus extra for salting dumpling water
- 1/4 teaspoon pepper
- 1 1/2 cups flour
- 1 1/2 cups cooked shredded chicken
Instructions
- Melt butter in large saucepan and add flour, whisking until smooth. Whisk chicken broth into flour mixture and continue whisking over medium-high heat until smooth and at a low boil, about 5 minutes.
- Add carrots, onion, celery, leek, 1/2 cup parsley and thyme to broth, cover and simmer for 10 minutes.
- While broth is simmering, make dumplings. Mix eggs, milk, butter, parsley, salt and pepper together until well-blended. Stir in flour (batter will be soft). Drop scant teaspoonfuls of the dumpling batter in the broth (the smaller the better) and simmer until tender, about 8 minutes.
- Add cooked chicken to broth, simmer until heated through, add salt and pepper as needed and serve.
Updated from a previous Framed Cooks post.
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!
After going Imagine, I could never go back to anything else. That's the good stuff. It's kinda like broth crack.
Also. Any soup with dumplings in it = love.
Without a doubt, this is my utmost favorite comfort food ever. There's nothing like a good bowl of soup after a hard day's work or when you're sick. Nummy!
I only make my dumplings with corn meal and flour now. So amazing. They go with anything. Try it.
My mom showed me how to make dumplings like this when I was a little girl. We just got the soup going to a good low boil and dropped the teaspoons of dumpling batter directly into the soup. Mmmmmm I think I will make some tonight!!!!!
Kelly
I haven't tried this recipe yet, but will tonight. I am sick of dumpling recipes that taste like rolls. I am hoping these will be different.
Oh I love Chicken and Dumplings.. something my NC grandma used to make all the time. Chicken and Dumpling soup is just perfection.
Cold there ?
It is quite hot here.. 93ºF today ~
Yes, just a little – I think it was ten agrees the other morning. TEN! Brr. Hope the dumplings worked well for everyone!
How many does this serve?
Anon: It makes four reasonably sized portions, but of course it can easily be expanded if you need to.
Thank-you for such a quick response! =)
My pleasure – thank YOU for reading Framed Cooks! :)
Adding one small white turnip, peeled and diced, will balance the sweetness of the carrots and onions.
Thanks – I will have to try that next time!
i’m four years behind in commenting on this? whatever, this is primo comfort food. :)
Need a new soup recipe like this in my life! Looks delicious, thanks for the share!
Perfect comfort food Kate! When I think of comfort food either chicken pot pie or chicken and dumplings are the first things that come to mind. Stay warm and happy weekend!
I don’t understand why you bring a large pot of salted water to a boil after making the dumplings if the dumplings are added directly to the broth
Well Debra, you are so right! I recently updated this post, and I didn’t remove that step…thanks for pointing this out to me, and Happy New Year! :)