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This Chicken Dumpling Soup takes me back to Sunday afternoons in my mom's kitchen. She'd always make it when the weather turned cold, and the smell of simmering broth would fill our home. Now I make her recipe for my own family, and watching them fish for those pillowy dumplings brings back such sweet memories. It's pure comfort in a bowl.
Not Your Average Chicken Soup
What makes this soup so special is those fluffy homemade dumplings that cook right in the broth. They're like little clouds of happiness floating in your bowl. My kids always race to get the biggest ones, and even my picky eater asks for seconds. It's become our favorite rainy day dinner, filling the kitchen with warmth and good smells.
Ingredients for Chicken Dumpling Soup
- Butter: 2 tablespoons for sautéing vegetables and adding richness.
- Onion: 1 medium, finely chopped for flavor base.
- Carrots: 2 large, diced for sweetness.
- Celery: 2 stalks, thinly sliced for crunch and aroma.
- Garlic: 2 cloves, minced for depth of flavor.
- Chicken Broth: 6 cups, low sodium preferred for the base.
- Cooked Chicken: 3 cups, shredded or diced.
- Bay Leaves: 2, for a subtle herbal flavor.
- Parsley: 1 teaspoon dried or 1 tablespoon fresh, for garnish and flavor.
- Cornstarch: 2 tablespoons, mixed with water for thickening.
- Flour: 1½ cups for dumpling dough.
- Baking Powder: 1 tablespoon, to make dumplings fluffy.
- Cold Butter: 2 tablespoons, grated into dumpling dough.
- Milk: ¾ cup, to bring the dumpling dough together.
Step-by-Step Instructions
- Sauté Vegetables
- Melt butter in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes until softened, then stir in minced garlic and cook for 30 seconds until fragrant.
- Build the Soup Base
- Pour in chicken broth and add shredded chicken, bay leaves, parsley, salt, and pepper. Bring to a simmer over medium heat, then reduce heat to low and let simmer gently.
- Prepare Dumpling Dough
- In a mixing bowl, combine flour, baking powder, and a pinch of salt. Grate cold butter into the dry ingredients and stir gently. Gradually add milk, mixing just until the dough comes together.
- Cook Dumplings
- Using a spoon or your hands, drop golf ball-sized portions of dough into the simmering soup. Cover the pot with a lid and cook for 15-20 minutes without lifting the lid, until dumplings are fluffy and cooked through.
- Thicken the Soup
- Mix cornstarch with 2 tablespoons of cold water and stir it into the soup. Let simmer for another 5 minutes, stirring gently, until the soup thickens slightly.
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My Dumpling Secrets
The key to cloud-like dumplings is keeping everything cold just like making pie crust. I grate the butter straight from the fridge and use ice-cold milk. Don't fuss with the dough too much that's my grandma's golden rule. And no peeking while they cook I learned that the hard way when mine turned out like hockey pucks.
Make It Your Own
Sometimes I toss in handfuls of sweet peas from my garden or corn kernels when they're in season. My husband loves when I add a splash of cream at the end it makes everything extra luxurious. For Sunday dinner I'll add fresh herbs from my windowsill thyme or dill work wonders. When my spice-loving sister visits a pinch of cayenne makes her day.
Save Some For Later
This soup makes the best leftovers just pop it in the fridge and it'll stay delicious for three days. The dumplings soak up more broth as they sit which my kids actually love. If you're freezing a batch though skip the dumplings they're so quick to make fresh when you reheat the soup.
Perfect Partners
We always serve this with warm crusty bread for soaking up every last drop of broth. A simple green salad on the side makes it feel like a complete meal. When friends come over I sprinkle fresh parsley on top and set out extra black pepper everyone loves doctoring up their own bowl.
Family Favorite
There's something magical about gathering around steaming bowls of this soup. Maybe it's watching the kids hunt for their favorite dumplings or how it warms you from the inside out. Every time I make it I think of my mom and her cozy kitchen. Good food has a way of connecting generations and this recipe definitely does that for us.
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Frequently Asked Questions
- → Can I use rotisserie chicken in this soup?
- Yes, rotisserie chicken works perfectly in this recipe. Simply shred the meat and add it to the soup. It's a great time-saver and adds wonderful flavor.
- → Why are my dumplings heavy?
- Dumplings become heavy when overmixed or when the lid is removed during cooking. Keep the lid on while they cook and mix the dough just until ingredients are combined.
- → Can I freeze this soup?
- While you can freeze the soup base, dumplings are best made fresh. If freezing, make the soup without dumplings and add fresh ones when reheating.
- → How do I know when the dumplings are done?
- Dumplings are done when they float to the surface and are no longer doughy in the center. This usually takes about 15-20 minutes of covered cooking.
- → Can I make this soup thicker?
- Yes, you can adjust the thickness by adding more cornstarch slurry. Mix equal parts cornstarch and cold water, then stir into the simmering soup until desired thickness.