Description
A hearty and comforting Chicken and Dumplings Soup featuring tender shredded chicken, sautéed vegetables, and fluffy dumplings simmered in a savory broth, perfect for warming up on chilly days.
Ingredients
Soup
- 2 cups cooked chicken, shredded
- 1 tbsp butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 cup milk
- Salt & pepper to taste
Dumplings
- 1 cup flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 2 tbsp butter, melted
Instructions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, and sauté until the vegetables are tender and fragrant, about 5 minutes.
- Add Broth and Chicken: Pour in the chicken broth and milk, then add the shredded cooked chicken. Bring the soup to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
- Prepare Dumpling Dough: In a bowl, combine the flour, baking powder, and salt. Stir in the milk and melted butter to form a soft dough, being careful not to overmix.
- Add Dumplings to Soup: Drop spoonfuls of the dumpling dough into the simmering soup, spacing them evenly over the surface.
- Cook Dumplings: Cover the pot with a lid and let the dumplings steam and cook for 12 to 15 minutes. Avoid lifting the lid to ensure the dumplings cook evenly and become fluffy.
- Season and Serve: Once the dumplings are cooked through, season the soup with salt and pepper to taste. Serve hot for a comforting meal.
Notes
- Keep the lid closed while the dumplings cook to ensure proper steaming and fluffy texture.
- Dumplings can be gently checked after 12 minutes for doneness; they should be firm and cooked through.
- Use leftover rotisserie chicken or any cooked chicken for convenience.
- Adjust seasoning at the end to suit your taste.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
