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.
- 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
- 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!