Chicken and dumpling is the queen of comfort food! I promise you this recipe only takes 30 minutes to make but will taste like it simmered all day long. The vegetables are tender and add so much flavor to the stock. And the dumplings?? The dumplings are fluffy pillows packed with fresh herbs and melted butter! The added kick from the smoked paprika and cayenne help bring out all the flavors in the soup. You will have your friends and family thanking you after they get a taste of this amazing dish!
Prep Time
10 minutes
Cook Time
30 minutes
Serves
6
Ingredients for Soup
- 1 tablespoon vegetable oil
- 2 chicken breasts, seasoned with your choice seasonings
- 1/2 cup unsalted butter
- 1 yellow onion, small diced
- 3 carrots, small diced
- 5 ribs of celery, small diced
- 2 garlic cloves, minced
- salt, pepper, cayenne, paprika, onion powder, and garlic powder, to taste
- 1/2 cup all purpose flour
- 6 cups chicken broth or use homemade stock
- 1 tablespoon chicken bouillon paste
- 3 sprigs of thyme
- 2 bay leaves
Ingredients for Dumplings
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 2 tablespoons unsalted butter
- 1 cup milk
- salt, pepper, garlic and onion powder, to taste
- pinch of cayenne for heat, optional
- 1/4 teaspoon thyme leaves, minced
Steps
1
Clean and season the chicken the way you desire. There are two ways to cook the chicken for this recipe. Place the chicken in an insta pot and pressure cook for 15 minutes OR in the dutch oven add olive oil and sautee the chicken until its done. If you do the dutch oven method, don’t clean the pot, you can sautee the vegetables in the chicken drippings. Once the chicken is finished, dice or shred the meat and save for later.
2
Add the oil and vegetables into the dutch oven. After 6-8 minutes add the garlic and season the vegetables with all the seasonings as you desire. Give a nice stir and add in the butter and flour. This will make a roux and coat the vegetables. Stir for 1 minute to cook the flour taste out.
3
Add the chicken broth in a slow stream to the roux and vegetables while stirring. Turn the heat to medium/low and add the shredded chicken, chicken bouillon, thyme sprigs, and bay leaves and let the soup simmer for 15 minutes with the lid on. Make sure you stir the soup every so often to make sure the soup doesn’t stick to the bottom.
4
While the soup simmers, mix all the dumpling ingredients together. As soon as the soup is finished simmering, turn the mixture on low heat and drop small balls of dumplings into the soup. Place the lid back on the pot, letting the dumplings cook all the way through, about 7-8 minutes. Enjoy!
Notes:
Leftovers? No worries store the soup in an airtight glass container for 5 days. Or tightly store in a freezer safe container for 3 months.
Can I use rotisserie chicken? Yes! To make things easier please use whatever shortcut you have!
Can I make this in an Instapot? Yes!! Sautee the chicken right in the Instapot, once fully cooked, add in the veggies to the chicken droppings and sauté until soft and translucent. Continue with the recipe but let the soup simmer for 1 hour on the soup setting. Make sure to stir occasionally to prevent the soup from sticking to the bottom.
Want to make this recipe? Download the recipe card here!
