Creamy Chicken and Dumpling Soup
Ingredients
For the Soup
- 1-2 lb chicken (cook's preference)
- 2 large carrots, chopped
- 4 stalks celery, chopped
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 cup heavy cream
- 1 stick butter
- 1/4 cup flour
- 3 Tbsp olive oil
- 2 Tbsp fresh parsley
- salt and pepper to taste
For the Dumplings
- 2 cups flour
- 1/3 cup milk
- 2 Tbsp grated Parmesan
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp parsley
Method
- Cook chicken in olive oil over medium heat in a dutch oven or deep pot until browned.
- Remove chicken and dice. It is okay if the chicken is not currently cooked all the way through. Set aside.
- Add butter to pot and scrape the bottom. Add garlic and diced vegetables and cook for 3-5 minutes.
- Add flour and stir until dissolved. Add chicken stock and parsley and let simmer for 10 minutes.
- While the soup base is simmering, prepare the dumplings. Fully mix the dry ingredients in a bowl and add the wet ingredients. Stir just until combined.
- Add diced chicken and heavy cream to soup and stir well.
- Scoop dumplings into soup by the spoonful trying not to let them touch.
- Place a lid on the dutch oven or pot and leave to simmer for 15 minutes. (It's crucial that you don't lift the lid at all during this time. No peeking!)
- Serve immediately or the next day. The soup itself will freeze nicely but the dumplings do not, so if making this ahead and freezing then make sure to freeze the soup only and plan to add fresh dumplings or noodles when it's served.