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Feel the cozy vibes with this bowl of chicken and dumplings. Stuffed full of juicy chicken bits, crisp veggies, and soft clouds of dumplings soaking in tasty broth. Perfect when you're hungry or just want some comfort food!
Why You'll Love This
When you're craving something hearty, this one hits the spot. Feels like grandma's hug, but you don't need her secret skills. The dumplings soak up all that chicken goodness as they simmer. Make extra—everyone comes back for more. It's awesome when it's chilly or if someone needs cheering up.
Things You'll Need
- Milk: 1 cup, ice cold
- Salt: 1 teaspoon for soup, 1/2 teaspoon for dumplings
- Chicken Broth: 8 cups
- Black Pepper: Cracked fresh
- Carrots: 3, cut into pieces
- Celery: 3 sticks, slice them up
- Cold Butter: 4 tablespoons for dumplings
- Baking Powder: 1 tablespoon
- Water: 1/4 cup, cold (for thickening)
- Cornstarch: 3 tablespoons
- Onion: 1 large, diced
- Cooked Chicken: 3 cups, shredded
- Garlic: 3 cloves, minced
- Bay Leaves: 2 whole
- Dried Parsley: 1 tablespoon
- Flour: 2 cups (regular)
Dumpling Stuff:
Simple Steps to Make It
- Finish up:
- Try a dumpling—slice it to make sure it's cooked through, not raw. Take out the bay leaves.
- Get it thick:
- Whisk cornstarch with chilly water in a cup. Stir it in while soup simmers. Let it go for about 2 minutes till it's nice and thick.
- Time to serve:
- Scoop a couple fluffy dumplings into a bowl. Pour hot soup over them. Sprinkle on extra pepper if you're into that.
- What next?
- Take a taste. More salt? Pepper? Add now. Still want it thicker? Whisk up another round of cornstarch with cold water and pour in.
- Cook dumplings now:
- Plop spoonfuls of dough into hot soup, golf ball size. Cover the pot. No peeking for 15 minutes!
- Make dough:
- Pour in cold milk, stir just enough with a fork. Don't work it too much or you'll end up with tough dumplings.
- Mix dry dumpling stuff:
- Stir flour, baking powder, and salt in a mixing bowl. Grate in cold butter with a box grater (big side). Work it with your hands until sandy looking.
- Build your soup:
- Pour in broth, then add chicken, bay leaves, parsley, salt, and pepper. Let it bubble, then lower the heat.
- Start things up:
- Melt butter in your biggest pot over medium. Toss in onions, carrots, celery. Let them cook about 10 minutes, till onions get see-through. Add garlic for one more minute.
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Best Dumpling Tips
Make sure your butter's super cold from the fridge. Don't stir dumpling dough too much or it'll end up chewy. Drop dumplings into the spots with the most bubbles—they cook better. Give them space instead of piling 'em on each other or they'll stick together. Once you cover the pot, leave it alone or your dumplings might flop.
Troubleshooting Made Easy
Soup not thick enough? Stir up more cornstarch and cold water. Dumplings breaking apart? Probably worked the dough too much. Still gooey inside? Give them more simmer time. Lacking punch? Toss in a pinch of salt, skip extra herbs. Soup burning at the bottom? Oven's too hot—turn it down quick.
Speed It Up
Pick up a rotisserie chicken to save time. Chop your veggies while the soup's heating. Work on dumplings while broth is already simmering. Need to prep ahead? Make soup early and add dumplings before eating. If you're feeling lazy, canned biscuit dough can pinch-hit for dumpling dough!
Leftover Storage Made Simple
Keep soup and dumplings apart if you're storing them. Soup lasts up to 4 days in the fridge. Freezes fine (just don’t add the dumplings yet). For leftovers, warm things up slow on the stove. If it’s too thick, splash in more broth. Always make new dumplings next go—old ones turn soggy fast.
Switch Things Up
Want extra veggies? Add corn or peas right in with the carrots. If you like it creamier, pour in a bit of cream for some broth. Tight on time? Break dumplings smaller so they cook even quicker. Want more flavor? Mix in fresh rosemary or thyme. Add a splash of hot sauce if you want a kick! Make it your way every time.
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Frequently Asked Questions
- → Can I make this in an Instant Pot?
Absolutely! Start by sautéing veggies in 'sauté' mode.
Add all ingredients except the dumpling mixture, seal it, and cook under high pressure for 8 minutes. Then, release the pressure, scoop small dumpling portions in, and give it 2 extra minutes.
Pro tip: Don't overfill the pot. Dumplings need room to expand. Make them smaller than usual since they grow more under pressure. Too thin? Switch back to 'sauté' for a bit to thicken it up.
- → How can I make this gluten-free?
Easy swap: Use a solid gluten-free flour mix like Bob’s Red Mill or King Arthur for the dumplings. If it’s missing it, toss in 1/4 tsp of xanthan gum.
Gluten-free dumplings are fragile, so keep them small. Also, double-check your broth and seasonings – gluten can sneak in there. A cornmeal dumpling variation works too. Just stir carefully to avoid breaking them up.
- → How do I store leftovers?
Keep the soup and dumpling mix separate if you can.
The soup stores well in the fridge for up to 3 days in an airtight container. Freeze broth-only portions (no dumplings) for 3 months max. Want it fresh? Warm soup slowly on the stove and mix in new dumplings while reheating.
If your dumplings are already cooked, they’ll still taste good the next day but might get softer. Avoid microwaving them – it makes them rubbery!
- → Can I use leftover rotisserie chicken?
Definitely a timesaver! Use about 3 cups of shredded, cooked meat. Add it to the soup near the end since it’s already cooked.
The bones make amazing broth for your next soup batch. Short on time? Pre-cooked chicken strips will work just fine – just warm them through. Added bonus: Rotisserie gives a great depth of flavor! Some stores even sell chicken meat pre-shredded if you're lucky.
- → How can I make it vegetarian?
Switching to meat-free is simple: Use veggie broth instead of chicken. Mushroom broth has extra flavor!
To replace the chicken, try: chickpeas (two cans), browned tofu cubes, or hearty mushrooms. Toss in things like peas or corn for extra bulk. Season it well – poultry seasoning (it’s meat-free!) brings out the savory taste you’re after.
No worries about the dumplings – they’re all set for vegetarians. Just check the broth for hidden animal products. It's just as filling without meat!
Conclusion
Craving similar flavors? You’d enjoy a classic chicken pot pie – same wholesome taste but with a pie crust.
Or go for chicken noodle soup when you’re after something lighter. Both dishes use the same basic ingredients you already have.