Description
Chicken and Dumplings are a classic chicken soup that is hearty, comforting, and nourishing. It's loaded with chicken, homemade dumplings, and a flavorful creamy broth. This homemade soup is also quick to make in one pot in just 40 minutes — perfect for weeknight family dinners.
Ingredients
For the soup:
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breasts or chicken thighs, cut into 1-inch cubes
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and thinly sliced
- 2 ribs celery, thinly sliced
- 1/2 teaspoon Italian seasoning
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- salt and pepper (to taste)
- 1/4 cup heavy cream
For the dumplings:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons fresh green onions or chives, finely chopped
- 1 tablespoon avocado oil
- 1/2 cup heavy cream (or milk)
Instructions
Make the soup:
- Heat oil in a large pot over medium-high heat until sizzling hot, about 1-2 minutes. Add chicken and cook until golden brown on all sides, about 3-4 minutes. Transfer onto a large plate and set aside.
- In the same pot, add butter and heat until melted, about 1 minute. Add onion, garlic, carrots and celery and sauté until tender, about 3-4 minutes. Stir in Italian seasoning until well combined.
- Add flour and mix well until thickened to a paste, about 1 minute.
- Slowly add chicken broth and stir constantly until evenly distributed.
- Return the chicken to the pot and bring the soup to a gentle simmer over low heat, about 10 minutes. Season with salt and pepper to taste.
Make the dumplings:
- While the soup is simmering, whisk together flour, salt, baking soda, baking powder, green onions until evenly combined.
- Slowly add oil and milk and mix until just combined. Once the batter forms into a soft dough, use a spatula or spoon to fold in the dry pieces that haven’t been incorporated. Be careful not to overmix. Note that the dough will be slightly sticky.
- Scoop about 1 tablespoon of batter at a time and add into the soup (the dumplings will expand quite a bit once cooked). Continue to simmer over low heat until the dumplings are fully cooked through, about 5 minutes.
- Stir in cream and serve immediately.
Notes
How to store: Once the chicken and dumplings have cooled completely, transfer the soup to an airtight container and refrigerate for up to four days.
How to reheat: Reheat leftover chicken and dumplings in a cooling pot on the stovetop over medium-low heat until warmed through. You may need to add a splash of water to thin out the consistency if it has thickened up too much when stored. You can also reheat in the microwave.
How to freeze: Once cooled, transfer the chicken and dumplings to a large Ziploc bag or another freezer-safe airtight container (such as a plastic deli container) and freeze for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator or use a warm water bath to release it from the container before reheating it using your method of choice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American