Chicken and Dumpling Soup


  • 6 Cups Chicken Broth
  • 2 Tablespoons Unsalted Butter For Dumplings
  • 2 Cups Cooked Chicken Cubed
  • 2 Tablespoons Butter
  • 1/2 Large Onion Finely Chopped
  • 1/2 Cup Milk 2% or Whole
  • 2 Large Carrots Sliced into 1/4-inch Rounds
  • 1 Cup Flour For Dumplings
  • 1 Bay Leaf
  • 3 Stalks Celery Finely Chopped
  • 1 Cup Frozen Peas
  • 1 1/2 Tablespoons Flour
  • 2 Cloves Garlic Minced
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Poultry Seasoning
  • 1 Teaspoon Sugar
  • Salt and Pepper To Taste
  • 1/2 Tablespoon Dried Parsley


Prepping the Broth and Veggies

  • In a robust Dutch oven or a sturdy stockpot, melt 2 tablespoons of butter over medium heat.
  • Sauté the onion, celery, and carrots until aromatic—roughly 4-5 minutes.
  • Infuse the veggie medley with garlic, dried parsley, and poultry seasoning, cooking and stirring continually for about a minute.

Roux and Broth Infusion

  • Incorporate 1 1/2 tablespoons of flour into the mixture, continuing to stir.
  • Gradually add the chicken broth and a single bay leaf. Reduce the heat and allow it to simmer for approximately 25 minutes.

Finishing Touches

  • Discard the bay leaf and season with salt and pepper to your preference.
  • Add in the cooked chicken and frozen peas. Allow this amalgam to simmer an additional 5 minutes.

Dumpling Delights

  • In a separate bowl, whisk together 1 cup of flour, baking powder, sugar, and a dash of salt.
  • Employ a pastry cutter to mix in 2 tablespoons of unsalted butter until the texture turns crumbly.
  • Pour in the milk, mixing just until a dough forms.

Cooking the Dumplings

  • Drop small dollops of the dumpling dough into the simmering soup.
  • Seal the pot with a tight-fitting lid, ensuring no heat escapes, and simmer for 15 minutes. Remember, no peeking!


  • Employ a heavy-duty Dutch oven or stockpot with a lid that seals well for optimal results.
  • Exercise caution with the bay leaf. Always remove it before consumption to prevent choking hazards.
  • Resist the temptation to lift the lid during the dumpling phase. The environment within the pot must stay steamy.
  • Speed up the chicken preparation by opting for pre-cooked shredded rotisserie chicken from your local supermarket.
  • Leftovers? Store in an airtight container and refrigerate for up to 3 days.
  • For those keen on batch cooking, this soup freezes well. Thaw overnight in the fridge and reheat at your convenience.

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