Comforting Chicken Dumpling Soup
Warm, hearty and perfect for a cozy night in, this chicken dumpling soup recipe is a fan-favorite.
Video
Equipment
Ingredients
Dumplings Recipe
- 3 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Salt
- ½ Cup Chopped Fresh Herbs Parsley, oregano and Thyme
- ¾ Cup Vegetable Shortening
- 1 Cup Whole Milk
Chicken Soup
- 4 Tablespoons Unsalted Butter
- 1 Each Sweet Onion diced
- 2 Ribs Celery diced
- 1 Cup Carrots diced
- 1 Cup Mushrooms sliced
- 3 Tablespoons All Purpose Flour
- 10 Cups Chicken Broth see my homemade recipe
- 1 Stalk Fresh Rosemary
- 1 Each Rotisserie Chicken deboned, meat chopped
- 1 Cup Frozen Peas
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Add flour, salt, baking powder and chopped herbs to a large mixing bowl. Mix together with a whisk.3 Cups All Purpose Flour, 1 teaspoon Baking Powder, 2 teaspoons Salt, ½ Cup Chopped Fresh Herbs
- Add the shortening and rub into the flour mixture with your fingers until the mixture resembles breadcrumbs.¾ Cup Vegetable Shortening
- Add the milk and stir together with a spoon.1 Cup Whole Milk
- Take ⅓ of this dough and place on a well floured piece of parchment paper. Using a rolling pin that has been rubbed down with flour roll out the dumpling dough until it's about ⅛" thick.
- Using a pizza wheel cut the dough into 1 inch to 1-½ inch squares. Lay this piece of parchment on a baking sheet.
- Repeat the above steps twice more, each time laying each layer on top of the other. Then place this baking sheet into the refrigerator covered with plastic wrap.
- Add the butter to a large Dutch Oven pot, or a heavy bottomed pot. Melt over medium-high heat.4 Tablespoons Unsalted Butter
- Add the diced onions, carrots, celery and mushrooms and cook for about 5 minutes.1 Each Sweet Onion, 2 Ribs Celery, 1 Cup Carrots, 1 Cup Mushrooms
- Sprinkle the flour over the veggies and cook for another 3 minutes.3 Tablespoons All Purpose Flour
- Slowly pour in the chicken broth while stirring, and add the rosemary stalk.10 Cups Chicken Broth, 1 Stalk Fresh Rosemary
- Bring to a boil.
- Add the refrigerated dumplings, a layer at a time, then gently push down and stir a little, until all have been added.
- Bring to a boil, then cover and turn down to a simmer.
- Allow to simmer for 30 minutes, stirring gently half way. Remove the rosemary stalk.
- Add the chopped chicken, peas, salt and pepper and gently stir again. Turn off the heat and cover again. Allow to sit for 20 minutes again.1 Each Rotisserie Chicken, 1 Cup Frozen Peas, 1 teaspoon Salt, ½ teaspoon Black Pepper
Notes
You might think the dough for the dumplings seems a bit too sticky or wet, but don't worry, as long as you have enough flour on the surface, on your hands and on the rolling pin, it works fine.
You can make the dumplings in advance, they will stay fresh in the refrigerator until the next day.
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Nutrition
Serving: 200g | Calories: 457kcal | Carbohydrates: 45g | Protein: 9g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 25mg | Sodium: 2203mg | Potassium: 299mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4887IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 3mg
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