How do I know when the dumplings are fully cooked?

The dumplings should look puffed and feel light rather than wet or doughy inside. In this Chicken and Dumpling Soup, small spoonfuls of dough generally need about 15 minutes of covered cooking at a gentle simmer. Keeping the lid closed is important because trapped steam helps cook the dumplings evenly. Making similarly sized dumplings also helps them finish at roughly the same time.

Can I use rotisserie chicken for Chicken and Dumpling Soup?

Yes. Rotisserie chicken is an excellent shortcut for Chicken and Dumpling Soup because the meat is already cooked and ready to add near the end of the soup-making process. Remove the skin and bones, then shred or chop the chicken into bite-sized pieces. Leftover baked, roasted, or poached chicken can be used in the same way.

Why are my homemade dumplings dense instead of fluffy?

Dense dumplings are often caused by overmixing the dough. Once you add the milk, stir only until the ingredients come together. The dough does not need to be perfectly smooth. Fresh baking powder also helps the dumplings rise. After dropping the dough into the simmering Chicken and Dumpling Soup, cover the pot and avoid repeatedly lifting the lid. The steam trapped inside helps create tender, fluffy dumplings.

Easy Chicken and Dumpling Soup with Fluffy Dumplings

Name: Chicken and Dumpling Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 tablespoons butter; 1/2 large onion, chopped; 3 stalks celery, chopped; 2 large carrots, sliced into 1/4-inch rounds; 2 cloves garlic, finely minced; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh thyme, chopped; 1/2 teaspoon poultry seasoning; 2 tablespoons all-purpose flour; 6 cups low-sodium chicken broth or stock; 2 bay leaves; Salt and black pepper, to taste; 2 cups cooked chicken, chopped or shredded; 1 cup frozen peas, optional; 1 cup all-purpose flour, for the dumplings; 2 teaspoons baking powder; 1 teaspoon granulated sugar; 1/2 teaspoon salt; 2 tablespoons unsalted butter, for the dumplings; 1/2 cup whole or 2% milk

Description

Chicken and Dumpling Soup is a cozy one-pot comfort food made with tender cooked chicken, carrots, celery, peas, fresh herbs, savory chicken broth, and soft homemade drop dumplings.

Ingredients

Scale

3 tablespoons butter
1/2 large onion, chopped
3 stalks celery, chopped
2 large carrots, sliced into 1/4-inch rounds
2 cloves garlic, finely minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon poultry seasoning
2 tablespoons all-purpose flour
6 cups low-sodium chicken broth or stock
2 bay leaves
Salt and black pepper, to taste
2 cups cooked chicken, chopped or shredded
1 cup frozen peas, optional
1 cup all-purpose flour, for the dumplings
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons unsalted butter, for the dumplings
1/2 cup whole or 2% milk

Cook Mode Prevent your screen from going dark

Instructions

Melt 3 tablespoons butter in a Dutch oven or heavy stockpot over medium heat. Add the onion, celery, and carrots and cook for 7-8 minutes, until softened and fragrant.
Reduce the heat to low. Add the garlic, parsley, thyme, and poultry seasoning. Cook for 1 minute, stirring constantly.
Sprinkle 2 tablespoons flour over the vegetables and cook for 1 minute while stirring.
Gradually stir in the chicken broth and add the bay leaves. Bring to a gentle simmer and cook for about 20 minutes, or until the carrots are tender.
Remove and discard the bay leaves. Season the soup with salt and black pepper to taste.
Add the cooked chicken and frozen peas, if using. Simmer for 5 minutes.
For the dumplings, combine 1 cup flour, baking powder, sugar, and 1/2 teaspoon salt in a medium bowl.
Cut 2 tablespoons unsalted butter into the flour mixture until crumbly. Add the milk and stir gently just until combined.
Drop small spoonfuls of dumpling dough over the surface of the gently simmering soup.
Cover the pot with a tight-fitting lid and cook for 15 minutes without removing the lid.
Check that the dumplings are cooked through, then serve the Chicken and Dumpling Soup warm with additional fresh parsley or thyme if desired.

Notes

Rotisserie chicken is a convenient option, but any cooked chicken can be used.
Use low-sodium chicken broth to give you better control over the final seasoning.
Do not overmix the dumpling dough, as this can make the dumplings dense instead of light and fluffy.
Keep the soup at a gentle simmer while cooking the dumplings to reduce the risk of scorching.
Do not lift the lid during the 15-minute dumpling cooking time because the trapped steam helps cook the dumplings.
Always remove the bay leaves before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before gently reheating.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 273 kcal
Sugar: 6 g
Sodium: 1336 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0.3 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 17 g
Cholesterol: 59 mg