This Chicken Dumpling Soup recipe is made with sautéed vegetables, creamy potatoes, and tender chicken in a rich and flavorful broth. Homemade dumplings are simmered on top for the ultimate comfort food!
1 ½lbsYukon gold or red potatoeswashed and cut into 1/2" pieces
¾cupfrozen peas
½cupcream
1tablespooncorn starch
Instructions
Dumpling Batter:
In a medium bowl, stir together flour, baking powder, salt, and Italian seasoning.
Add milk and canola oil and stir just until combined. Cover and set aside.
Chicken Soup:
Add oil to a large soup pot or dutch oven and heat over medium-high heat.
Add the carrots, celery and onion. Cook and stir for 3-4 minutes, until onion has softened.
Add garlic, salt, parsley, thyme and pepper and cook 1 minute.
Stir in the broth and scrape off any bits that might be stuck on the bottom of the pot. Add the chicken and potatoes and gently press down into the liquid.
Cover and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 8-10 minutes, until vegetables are tender and chicken is cooked through.
Remove chicken and shred. Add chicken back into the pot.
Whisk together the cream and corn starch and stir into the pot along with the peas.
Using a tablespoon and a spatula, spoon dumpling batter onto the top of the vegetables (keep in mind they will increase in size as they cook). Cover and cook 8-10 minutes, until puffed and cooked through (you can poke with a toothpick to make sure there is no batter that comes out).
Taste and serve.
Video
Notes
Ingredients and Substitutions:
Dumplings: if you need a shortcut, you can make these Easy Bisquick Dumplings instead of homemade.
Broth: If using salted broth, I recommend reducing the added salt and adjusting seasonings at the end. This is a pretty thick and chunky soup! For a thinner soup, add up to 1 cup additional broth.
Use pre-cooked chicken: if you have leftover Crockpot Shredded Chicken, Baked Chicken Breast, or shredded rotisserie chicken, you can simply make sure it's in small pieces and stir it in with the cream and peas.
Vegetables: feel free to add in even more vegetables if you prefer! You can even swap the broth for vegetables and skip the chicken, making it a hearty vegetarian meal.
Storage
Store: Store your leftover chicken dumpling soup in an airtight container in the refrigerator for 3-4 days. It's best to store the dumplings seperately, so they don't get too soggy. Let it cool completely to room temperature before putting it in the fridge.
Freeze: You can freeze this soup, but I would recommend freezing it before adding in the dumpling balls. The potatoes may also have a bit of a different texture to them once they defrost, but it will taste fine! Store it in a freezer-safe container or portioned in freezer bags and freeze it for up to 3 months. Defrost in the refrigerator and reheat on the stovetop until piping hot. Add fresh dumpling dough to the mixture for the last part of cooking, or cook the dumplings separately.