Chicken & Dumpling Soup
This recipe is simple, satisfying, and just the right amount of homemade. Perfect for a cozy dinner when you’re cooking for two.
Servings: 2 servings
Calories: 313kcal
Ingredients
For the Soup:
- 1 tablespoon olive oil or butter
- 1/2 small onion diced
- 1 medium carrot diced
- 1 stalk celery diced
- 2 cups low-sodium chicken broth
- 1 cup cooked shredded chicken rotisserie works great
- 1/2 teaspoon EACH Salt & pepper to taste (less if not using low-sodium broth)
- 1/4 cup frozen peas optional
- 2 tablespoons heavy cream or half-and-half optional
For the dumplings:
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon dried parsley or thyme optional
- 1/4 cup milk
- 1 tablespoon melted butter or oil
Instructions
- In a pot, heat the olive oil over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5–6 minutes.
- Pour in the chicken broth, cooked chicken, salt and pepper. Bring to a simmer. Cover and cook for 10 minutes to let the flavors come together.
- While the soup simmers, stir together the flour, baking powder, salt, and herbs in a small bowl. Add the milk and melted butter and stir just until combined. The dough will be thick—don’t overmix.
- Uncover the soup and drop heaping spoonfuls of the dumpling dough directly onto the simmering liquid. You should get 4–5 small dumplings. Cover the pot and simmer for 12–15 minutes, or until the dumplings are puffed and cooked through. Don’t lift the lid too early—dumplings like their steam.
- Stir in the peas and a splash of cream, if using. Taste and adjust seasoning. Serve hot.
Nutrition
Calories: 313kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 1118mg | Potassium: 613mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5603IU | Vitamin C: 10mg | Calcium: 204mg | Iron: 2mg