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I made, what I thought, was a huge pot (a double batch) of Chicken & Dumpling Soup last week in anticipation of our new baby granddaughter, knowing we'd be too busy to think much about cooking. I thought I'd probably stash some of it in the freezer for the hectic days ahead .............. but guess what? By the time little Emery arrived on Monday of this week, there wasn't much soup left! We had enjoyed it for quick lunches, meals on the run and had taken it to work for yummy lunch-break meals. We love it as it's loaded with healthy veggies along with lots of lean chicken breast. The soft, fluffy dumplings are like little treasures-morsels floating in a sea deliciousness. Fresh herbs and tiny frozen peas add a flavorful and pretty finishing touch!
I did have enough left to take a container to the new mommy and daddy.............. they loved it for a delicious, quick lunch the day they brought the baby home. I think you'll love it too, just be sure to make plenty as it will disappear quicker than you can say lickety-split or ............... chickn 'n dumplings!
Chicken & Dumpling Soup
Ingredients for the soup:
2 tablespoons extra virgin olive oil
1 large onion, diced small
1 pound carrots, thinly sliced (I like to use the baby carrots, peeled and ready to slice)
4 stalks celery, diced small
2 quarts low sodium chicken broth
2 bay leaves
1 teaspoon turmeric
2 teaspoons sea salt
½ teaspoon fresh ground black pepper
6 cups roasted chicken breast (rotisserie chicken is great for this)
2 cups tiny frozen peas
2 tablespoons finely chopped fresh flat leaf parsley
1 tablespoon fresh thyne leaves
Ingredients for the dumplings:
1 ½ cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 ⅓ cups buttermillk
1 ½ tablespoons vegetable oii
Directions for the soup:
1. In a large pot or dutch oven, heat the olive oil for 2 minutes over medium heat, Add onions, carrots and celery and cook until onions are translucent, about 6-8 minutes.
2. Add chicken broth, bay leaf, turmeric sea salt and pepper and bring to a boil. Reduce to a simmer and cook until veggies are tender, about 15-20 minutes.
3. Remove bay leaf. Add shredded chicken, return to a simmer and follow directions for dumplings.
Directions for the dumplings:
1. Place flour, baking powder and salt in a medium bowl and stir to combine. In another bowl, combine buttermilk and oil and add to the dry ingredients stirring just until combined. Dough will be a bit lumpy and a bit of dry flour will remain here and there.
2. Drop dough by small teaspoons full into simmering soup. Entire surface of soup will be covered with dumplings. Keeping soup at a low simmer, cook for 18 minutes without removing the lid. Then uncover, add peas, thyme and parsley. Stir gently to break up dumplings. (The frozen peas will warm through in the hot liquid. They don't need to cook, just thaw and warm.) Serve and enjoy!
Melisa says
HI Chris. I'm planning to make this soup later in the week. I like to make different soups and freeze individual portions in Souper Cubes. That way I spend a bit of time cooking, but we have variety for weeks. Will this soup freeze well?
Chris Scheuer says
Hi Melisa, this soup will freeze fine. Sometimes pasta can get a little soggy when frozen and thawed so yu might want to freeze it without the pasta and either enjoy it without or add some after thawing.
Lora CakeDuchess says
my mom makes Hungarian dumplings. I love them in soup and I love your chicken soup. It looks so flavorful and rich.
Annmarie Pipa says
that looks so delicious!
Natalie G says
Such a comfort soup! I love dumpling soup, my mom used to make it for me all the time when I was a kid, I should now make it for her 🙂 Great recipe.
Paula says
This is the most beautiful chicken and dumplings I have ever seen. I love Bellini's idea of using gnocchi although the drop dumplings sound very good too.
Dining Alone says
I bet they really appreciated some of that tasty soup! I love home made noodles and dumplings in chicken soup.
Jen Laceda | Tartine and Apron Strings says
Oh, my! This is an amazing soup. Love the dumplings in it! This is the perfect Rx for a cold, cold day here in Canada! Sadly, no spring for us yet...
Liz Berg says
You've brought back such fun childhood memories as this is one of my dad's favorite soups! So beautiful...I must make it soon. I know you're enjoying that sweet babe 🙂
Kitchen Riffs says
Great looking soup! Love the top photo (I'm a sucker for overhead shots). The recipe looks excellent, and I can see why it'd disappear in a hurry. Good stuff - thanks.
Debra Eliotseats says
Truly beautiful soup (and soup bowl). Cold and rainy here today so I would love a big bowl of this!
Denise Browning@From Brazil To You says
I love chicken and dumplings but never found a recipe that is trustworthy until now. I am so glad that I can make mine using your recipe. My house will be filled with happy faces. Thanks for sharing it!
Tracey says
Thanks so much for the recipe..just served it for Sunday lunch and it was a huge hit! (especially with the 8 year old..chicken and dumplings are her favorite meal. Her verdict = "Better than Cracker Barrel" ) 🙂
Congratulations on the new grandbaby!
The Café Sucré Farine says
Tracey, thank you for the great review and I'm so happy everyone enjoyed it. Wish I had a bit left as it's a damp chilly day here and it would hit the spot! 🙂
Wendy says
This looks so delicious, I can't imagine there would ever be left overs! Soup always sounds good to me when the weather is nasty (rainy, cold, snowy, whatever). The colors as well as the flavors of this soup would be cheering. Thanks for the recipe!
Erin D. says
Okay, I really need to try dumplings. I don't know why I've been so against eating them. They sound good! And this soup, even though I don't eat / like soup, looks really appetizing.:)
Valerie says
I can see why this soup disappeared so rapidly! It looks scrumptious!!
Julia | JuliasAlbum.com says
I love chicken and dumplings! this looks like such a lovely recipe! Love your plate, too - what a nice blue pattern.
Kim G. says
Soup with dumpling, what a wise idea! There is no need for the slice of bread. Love chicken soup!
Lisa {Authentic Suburban Gourmet } says
Congrats on the newest addition to your family - I am sure you are all over the moon excited. This soup looks simply DIVINE! A must make!
Angie's Recipes says
I almost wanted to lick my screen! The soup looks divine, Chris.
Carol | a cup of mascarpone says
Chris, this soup looks gorgeous! We are expecting rain and cloudy weather for the next several days. I think a big pot of this comfort will brighten our days! Congratulations again on your beautiful granddaughter! I know exactly how you are feeling...it's very special!
Mary Hirsch says
I'm headed back to Colorado in two weeks, Chris, finally moving back home. There is still snow on the ground and it's chilly, unlike the 80-degree temperatures we are experiencing here in Nevada. So this soup will be a wonderful meal to have on hand as friends stop by to give me a hand with moving-in chores. Love the idea that I can pick up a rotesserie chicken. Thanks for another perfectly-timed recipe. Enjoy that darling baby.
www.you-made-that.com says
My grandma used to make chicken and dumplings and we all loved it. I know I would love this tasty soup.
Kathy says
Oh my, does this look like perfect comfort food…and so vibrant and colorful! Great for a grey winters day!
Rachel from Thriving Home says
This looks so yummy, Chris! Do you think the dumplings could be made with whole wheat flour?
The Café Sucré Farine says
Rachel,
I would try it with half whole wheat and half all purpose flour. I think that should work fine. You just don't want them to be too heavy.