Chicken Dumplings Soup From Scratch Recipe

I love this recipe because it perfectly captures the cozy, nostalgic vibe of homemade chicken and dumplings, just like grandma used to make, but with a fresh twist that fits my modern lifestyle. Plus, it’s the ultimate comfort food that warms my soul while being surprisingly easy to make, making it an absolute win-win for those chilly nights or when I’m just craving some TLC in a bowl.

I enjoy preparing Chicken Dumpling Soup from raw materials—a whole chicken, fresh vegetables such as carrots, celery, and onion, and aromatic herbs like thyme and bay leaves. Not only is this a recipe with much well-deserved nutritional content, but it also balances that with a level of comfort not often found in soups.

The dumplings themselves are marvels of texture and technique, made with flour, baking powder, and butter.

Ingredients

A Whole Chicken: A good source of protein—it supplies a substantial amount if you consider the weight of a whole chicken—that serves as a hearty base for the soup.

Allium cepa: Imparts a sweet depth to the soup and boosts its taste.

Carrots: Offer sweetness and are a source of vitamins A and antioxidants.

Celery: Contributes crispness and dietary bulk, while also furthering the fragrance factor.

Garlic: Offers a robust, aromatic quality to the soup.

Chicken broth: Supplies a base that is both tasty and nourishing.

Laurel Leaves: Impart an earthy, herbal flavor to the broth.

Thyme, when dried, provides delightful warmth with its flavorful taste.

Flour that is all-purpose: Provides the carbohydrates that form the dumpling base.

Parsley: Contributes freshness and brightness, and a jolt of color to the dish.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds), giblets removed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 cup milk
• 1/4 cup fresh parsley, chopped
• 1 cup frozen peas (optional)

Instructions

1. In a large pot, warm the olive oil over medium heat. Toss in the diced onion, carrots, and celery, along with the minced garlic. Cook for about 5 minutes until the aromatics begin to soften.

2. Put the entire chicken into the pot with the sautéed veggies. Pour in the chicken stock, ensuring that the chicken is totally under.

3. Introduce the bay leaves, dried thyme, and a touch of salt and pepper. Bring the concoction to a bubbling boil. Then reduce the heat to low, cover, and keep it simmering for 1 to
1.5 hours. Your timing may vary based on the size of the chicken and the number of servings, but it should come out fully cooked and remarkably tender.

4. Take the chicken out of the pot and permit it to cool a little. Strain the broth, throw away the bay leaves, and bring back the broth and vegetables into the pot.

5. Prepare the dough for the dumplings while the soup is simmering. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Pour the ingredients from the small bowl into the mixing bowl and stir until you have a cohesive dumpling dough.

6. Into the dry ingredients, pour the butter and milk mixture, and stir until a thick dough forms. Mixing just to combine is considered more than enough. Do not overdo it.

7. The cooled chicken should be shredded, with the skin and bones discarded. The shredded chicken should then be added back into the strained broth, and the mixture brought to a gentle simmer.

8. Spoon the dumpling dough into the simmering soup using a spoon. Cover the pot and cook for 15-20 minutes until the dumplings are fluffy and cooked through.

9. Add the finely chopped parsley and the peas (if you’re using them) to the soup. Allow the mixture to simmer for an additional 5 minutes so that (1) the peas are heated through and (2) the flavors are melded.

10. Sample the soup and, if necessary, make further adjustments to the seasoning by adding more salt and pepper. Serve it nice and hot, with the possible optional extra garnishment of more parsley.

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cups
5. Knife
6. Cutting board
7. Mixing bowl
8. Small bowl
9. Strainer or colander
10. Spoon for dumpling dough

FAQ

• Can I use chicken thighs instead of a whole chicken?You can substitute chicken thighs for the whole chicken; however, adjust the cooking time to ensure the thighs are completely cooked, about 30–40 minutes.
• Can I make the dumplings gluten-free?Indeed, you can substitute a gluten-free flour blend for the all-purpose flour called for in a recipe. Just make sure that the blend contains a binding agent, such as xanthan gum, to hold the ingredients together.
• How do I store leftover chicken dumpling soup?Reheat leftovers in a medium pot on the stove. Store in the refrigerator for up to 3 days. Save up to 3 days in the fridge.
• Can I freeze this soup?The soup is best frozen without the dumplings, which can become mushy when thawed. After the soup has been reheated, add the fresh dumplings.
• What can I use instead of peas?If you would rather, you may use different vegetables, such as corn, green beans, or even small chunks of potato.
• Do I need to strain the broth?The broth can optionally be strained, which will make for a clearer soup. The solids can be removed after the broth is made by using a slotted spoon to fish them out.
• Can I use rotisserie chicken for this recipe?Certainly! If you use rotisserie chicken, you can omit the first step of making broth. Just add the shredded chicken when you add the broth and let it simmer for a few minutes. Of course, you’ll need to adjust the amount of seasoning you use to accommodate for the heavily seasoned chicken.

Substitutions and Variations

You can use either vegetable oil or canola oil in place of olive oil.
For a different flavor, you can use vegetable broth in place of chicken broth.
Whole wheat flour can be used in place of all-purpose flour for a heartier texture.
Almond milk or soy milk can be used to replace milk when a dairy-free option is desired.
You can substitute fresh cilantro for fresh parsley in this recipe, making it a whole new flavor experience.

Pro Tips

1. For an extra depth of flavor, start by browning the chicken on all sides in the pot before introducing the vegetables. Remove the chicken, then proceed with the aromatics in the browning bits left behind.

2. Consider using fresh thyme in place of dried. Simply tie a few sprigs with kitchen twine and immerse them in the broth during cooking, removing them before serving.

3. To ensure your dumplings are fluffy, avoid overmixing the dough. Once everything is just combined, stop mixing. This prevents the development of too much gluten.

4. After shredding the chicken, consider adding a splash of lemon juice when you return it to the pot. This will brighten the flavor of the broth and work well with the herbs.

5. If you want to add a bit of texture, sauté the parsley with a little olive oil before adding it to the soup. This step gently releases its aroma and enhances the final dish.