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Chicken and Baby Dumplings Soup

Bowl of chicken soup with baby dumplings with a spoon.
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This recipe for easy chicken and baby dumplings soup is a light version of classic chicken and dumplings in a creamy soup version!

Ingredients

Scale
  • 4 cups chicken broth 
  • 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

Instructions

  1. Bring broth to a simmer and add carrots and celery. Simmer 10 minutes until veggies are tender.
  2. Stir in chicken and corn and season to taste with salt and pepper.
  3. 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. Cover the pot and simmer for another 10 minutes.
  4. Ladle into warm bowls and serve!

Notes

    • Chicken Broth: We prefer the boxed version instead of canned. You can find it in the soup aisle of your supermarket.

    • Chicken: This is a perfect way to use up leftover chicken! No leftover chicken? Pick up a cooked rotisserie chicken at the supermarket. Both white and dark meat are fine.

    • Creamed Corn: Yep, you read that right…it gives this soup just a little creamy texture – and some corn! Look for it in the canned vegetable aisle.

Find it online: https://www.framedcooks.com/chicken-and-baby-dumpling-soup/