Chicken and Dumpling Soup

Don’t you just love fall?  The weather gets cooler, the leaves start to change into beautiful shades of red, orange and yellow, and warm, hearty dishes begin to take center stage at our tables.

One such dish that I absolutely adore, of which you’ll probably see a lot of variations created by me over the next few months is soup.  I relish how you can come in from a cold day, heat up a hearty bowl of soup and instantly feel like you’ve been warmed  from the inside out.  For me, it evokes feelings similar to that of sitting in front of a rustling fire with a warm flannel blanket and a good book.

Take chicken and dumpling soup.  I love how the dumplings absorb the flavor of the soup and taste like warm pillows of thick, hearty noodle when you eat them.   The veggies and chicken give the dish a hearty, healthy feel and the splash of cream gives it that hint of richness which brings me back for second helpings every time I make it.

I don’t know about you, but all this talk about soup has put me in the mood for a bowl.  So what do you say, should we whip up a little fall magic?

Ingredients Needed:

2 Cups of Flour
1 tsp of Salt
1/2 tsp of Baking Powder
3/4 Cup of Ice Water
4 Cups of Chicken Stock
4 Carrots, Chopped
2 Stalks of Celery, Chopped
2 Bay Leaves
1/2 tsp of Celery Salt
2 Cloves of Garlic
1/2 tsp of Basil
1/2 tsp of Oregano
3 Chicken Breasts
1/2 Cup of Half & Half

Start out by putting together the dough for your dumplings.  Mix together the flour, salt and baking powder.  Then slowly add in your ice water.

Keep adding in your ice water until you have enough to form a nice dough ball.  Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup.

In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt.  Heat it up on medium heat and let the chicken cook through.

When the chicken is cooked, remove it and set it to the side.

Now grab up your dough and roll it out about 1/4″ thick with your rolling pin.  Cut it into small squares and place them in your hot broth.

As they cook up, they will rise to the top of the broth.

While your dumplings are cooking, go ahead and shred your chicken up.  Add it to your soup.

Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.

And just like that you have a soup that warms you from the inside out and is a tasty treat to boot!  Don’t you just love fall?

 

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Chicken and Dumpling Soup

Total Time: 35 min

Ingredients:

2 Cups Flour
1 tsp Salt
1/2 tsp Baking Powder
3/4 Cup Ice Water
4 Cups Chicken Stock
4 Carrots, Chopped
2 Stalks Celery, Chopped
2 Bay Leaves
1/2 tsp Celery Salt
2 Cloves Garlic, Minced
1/2 tsp Basil
1/2 tsp Oregano
3 Chicken Breasts
1/2 Cup Half & Half

Directions:

Start out by putting together the dough for your dumplings. Mix together the flour, salt and baking powder. Then slowly add in your ice water. Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup.

In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt. Heat it up on medium heat and let the chicken cook through. When the chicken is cooked, remove it and set it to the side.

Now grab up your dough and roll it out about 1/4" thick with your rolling pin. Cut it into small squares and place them in your hot broth. As they cook up, they will rise to the top of the broth.

While your dumplings are cooking, go ahead and shred your chicken up. Add it to your soup. Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.

Chicken and Dumpling Soup on Foodista

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51 Responses to “Chicken and Dumpling Soup”

  1. 1

    Julie @ Willow Bird Baking — October 4, 2010 @ 7:56 am

    Mmmm I’m in the mood for a bowl, too! Looks delicious!

  2. 2

    wendy {make it happen} — October 4, 2010 @ 8:38 am

    I was just thinking about making something like this! Perfect for fall!

  3. 3

    5 Star Foodie — October 4, 2010 @ 9:36 am

    So delicious and comforting! Just what we need today in this chilly rainy weather!

  4. 4

    Jami @ freckled laundry — October 4, 2010 @ 10:18 am

    Hi Julie! Just popping over to congratulate you on your DIY Recipe feature! I LOVE Chicken and Dumplings…will have to try you recipe. I’ve never added half and half. Thanks for sharing. It’s a chicken n’ dumplings kind of day here.

    Hugs,
    Jami

  5. 5

    Katerina — October 4, 2010 @ 10:30 am

    I wish you lived next door.This soup looks so comforting, I couldn’t resist.

  6. 6

    Joey @ Big Teeth & Clouds — October 4, 2010 @ 10:43 am

    I adore homemade noodles! Today is a perfect soup day – gray and rainy.

  7. 7

    Laura in Cancun — October 4, 2010 @ 12:51 pm

    Oh, soup! I was never a soup fan until I came to Mexico. Here they make cream of carrot, cream of broccoli, cream of corn… mmmm!!

  8. 8

    Nirmala — October 4, 2010 @ 1:01 pm

    I was thinking the same thing about soups in the shower this morning. Was thinking about making a variety soups from the fall Sunset magazine. So warming and lovely. I love the pictures you took. And congrats on your DIY project.

  9. 9

    Monet — October 4, 2010 @ 3:09 pm

    This sounds and looks amazing! I love soup during the colder months. We eat it almost every other night. This dumpling soup looks warm and soothing…and chock full of hearty, nutritious ingredients. Thank you for sharing it love! I can’t wait to try making my own dumplings for our soup bowls!

  10. 10

    Claire — October 4, 2010 @ 3:30 pm

    wow! this looks like a delicious fall meal! CANT WAIT TO TRY IT!

  11. 11

    Lisa McBrayer — October 4, 2010 @ 3:45 pm

    Oh goodness sakes alive. I’ve never been good at making dumpling. Yours look amazing. When hubby gets home, this will be his welcome home dish!

  12. 12

    Emily Z — October 4, 2010 @ 5:27 pm

    Mmmm this looks like a GREAT fall dish! Although I am confident that I’d mess those dumplings all up. Ha! But it might be worth trying sometime. My husband would love the fact that it has celery salt in it.

  13. 13

    Julie — October 4, 2010 @ 5:52 pm

    It’s not cold here yet, but I’d sure love some of this soup!

  14. 14

    Julie — October 4, 2010 @ 6:10 pm

    Check it out!! I left ya a little something something for your Awesome Blog!!

    http://thereasonformyinsanity.blogspot.com/2010/10/wow-one-lovely-blog-award.html
    Enjoy!!

  15. 15

    The Southern Cookbook — October 4, 2010 @ 6:38 pm

    I just love chicken and dumplings. Yours look fantastic!

  16. 16

    Serene — October 4, 2010 @ 9:21 pm

    Ohmigosh, that looks amazing! I’ve made drop biscuits, but never rolled ones. I HAVE to try this!

  17. 17

    Sommer @ A Spicy Perspective — October 4, 2010 @ 9:28 pm

    Julie~ my husband would go nuts over this! Two of his favorite things are soup and chicken and dumplings. I’ll have to make this for him this week!

    Congrats on your magazine debut!

  18. 18

    Quay Po Cooks — October 4, 2010 @ 9:52 pm

    I have always wanted to make dumpling soup because it’s my hubby’s favorite but have not found the recipe. Now I have! Yours look divine!

  19. 19

    Jessica — October 5, 2010 @ 9:06 am

    Not sure if my last comment went through but I love your site and i am now following. Visitng from sits spot group!

  20. 20

    Biren @ Roti n Rice — October 5, 2010 @ 1:21 pm

    What a delicious and comforting soup. I like your version of those square dumplings.

    Fall is probably my favorite season :)

  21. 21

    anne — October 5, 2010 @ 3:09 pm

    this is my favorite time of year, and mostly because of SOUP!! Good one,anne

  22. 22

    megan @ whatmegansmaking — October 5, 2010 @ 3:33 pm

    love that last picture! And I agree – soup is the perfect meal on those cold fall/winter days. This one sounds so good…I think I’m going to try it!

  23. 23

    Dawn R — October 5, 2010 @ 5:51 pm

    You have been awarded The Versatile Blogger Award – Check it out here :) http://dawnsgoodies.blogspot.com/2010/10/versatile-blogger-award.html

  24. 24

    Brenda — October 5, 2010 @ 6:24 pm

    Julie, I make chicken and dumplings all the time in the winter but I love your soup version!! It looks delicious, warm, and comforting!

  25. 25

    Nanny — October 5, 2010 @ 7:12 pm

    Comfort Food with a capital C….. looks wonderful!

  26. 26

    Shrimpaholic — October 5, 2010 @ 8:02 pm

    Looks absolutely delicious. Dropping in for SITS :)

  27. 27

    Melissa B. — October 5, 2010 @ 9:30 pm

    Well, I’ve got a long weekend ahead, so guess I might make me some soup. Quick question: Is this recipe crockpot-able?

  28. 28

    Anna Johnston — October 5, 2010 @ 11:55 pm

    This is great Julie, I’ve not made a chicken soup with dumplings before. It really is serious comfort food this one.

  29. 29

    Christina — October 6, 2010 @ 1:24 pm

    I love chicken and dumplings and this soup looks fantastic!

  30. 30

    Butterpoweredbike — October 6, 2010 @ 2:18 pm

    My great gran was famous for her dumplings. She never made biscuits or bread with her soups, just dumped the batter into the mix. And it’s such a great idea, the way they steam tender and absorb flavor. Yum. Thanks for sharing with the Hearth and Soul hop.

  31. 31

    Miranda Merten — October 6, 2010 @ 9:10 pm

    Congrats on the DIY mag feature! I love chicken and dumpling soup – especially when the chicken is shredded, not chopped. Looks yummy!

  32. 32

    girlichef — October 7, 2010 @ 10:32 am

    This looks beyond amazing…those dumplings are so rockin’!! Wish I had a big pot to get me through a few days of my favorite season :D And thanks for sharing with the Hearth and Soul hop this week, as well (link!?).

  33. 33

    Christy — October 7, 2010 @ 10:32 am

    I love all kinds of chicken soup – dumplings just make them better! I have never tried to add them to my own soup -thanks for showing me how and Thanks for sharing this with us at the hearth and soul hop!

  34. 34

    Maranda — October 9, 2010 @ 3:17 pm

    Oh this looks so good! Can you believe that it’s 88 degrees here today??? I will definitely bookmark this for the future though.

  35. 35

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  37. 37

    Nikki — March 2, 2011 @ 8:41 pm

    My family LOVED this soup! We are all fighting off colds and I was looking for a new soup recipe. This was wonderful!

    I did however make a few changes: I didn’t put the half & half, added frozen peas, more carrots, fresh parsley, & about 2 cups more broth–I must have had more chicken? I didn’t have celery salt either–just regular salt & pepper. Still delicious! I don’t think I will open a can of chicken noodle ever again! Thank you for sharing!

  38. 38

    Stefanie — May 28, 2011 @ 2:44 pm

    Awesome recipe! The soup was delish!!

  39. 39

    Alaina — October 1, 2011 @ 5:57 pm

    I literally JUST made this, and I have to tell you that it is absolutely delicious! I am absolutely stuffed. I have a cold, and this made me feel so much better.

    Thanks for being awesome!

    <3 Alaina

    theRedOnions

  40. 40

    Lucymda Riley — November 13, 2011 @ 6:41 pm

    I just finished this. My dumplings are a little firmer than I would like but its delicious. Perfect for a cold winter night :)

  41. 41

    Meredith — December 21, 2011 @ 9:53 pm

    Hi, Not sure what i did wrong. Soup was good but the dumpling were Heavy:(

    • Julie replied: — December 22nd, 2011 @ 4:35 pm

      Meredith, So sorry your dumplings were heavy. They are supposed to be a bit firmer/denser over all but not heavy. How big did you make them?

  42. 42

    Linda — January 16, 2012 @ 10:07 pm

    Do you think you could roll this dough a little thinner (not much) and make homemade noodles using this recipe?

  43. 43

    Linda — January 20, 2012 @ 7:00 pm

    Ok..I tried it. The dough is very elastic so when I tried to roll it thin it kept springing back. I found that If I cut the pieces in very thin strips it worked best. I probably made about six quarts and only used half the dough. The dough tends to puff up so even thin strips were a substantial noodle. It makes for a hearty soup. I wouldn’t do it everytime I make chicken noodle soup, but it makes for a nice change.

  44. 44

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  45. 45

    Mesa Mendoza — February 26, 2012 @ 9:24 pm

    I attempted this soup and it looks good and the directions are wonderful but I went really wrong somewhere, not sure where though. My friend said I used the wrong dough but my dumplings were mushy and I kept my soup in the slow cooker for 3 hours. I also used can chicken but that was fine. I’ll have to try in again and not double the ingredients next time.

    I have a feeling it has to do with the fact that I’m a newbie to the cooking world, oh well there’s always next time. Thanks for the wonderful recipe anyways!

    Enjoy my food fail on my blog:
    http://mesamendoza.wordpress.com/2012/02/26/chicken-dumpling-soup/

  46. 46

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  47. 47

    Mary — September 14, 2012 @ 10:07 am

    Going to try this tonight. well most of the recipe anyway. We’re going to try potato gnochi instead of dumplings and do a rotisserie chicken. I’ll let you know how it goes.

  48. 48

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  49. 49

    Bridget — November 20, 2012 @ 1:40 pm

    This Soup is FANTASTIC!!!,
    Just make sure to roll the dumplings thin enough mine were a bi thick and didnt cook through the middle :)

  50. 50

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