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Creamy Chicken and Dumpling Soup: Easy Recipe Secrets

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This Creamy Chicken and Dumpling Soup is a cozy and flavorful dish perfect for chilly days. Enjoy a creamy chicken dumpling soup recipe with fluffy homemade dumplings in a rich broth. A true homemade chicken dumplings comfort soup that’s easy to prepare and satisfying.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons minced fresh chives
  • 2/3 cup sour cream
  • 1/4 cup + 1 tablespoon whole milk
  • 3 tablespoons reserved bacon fat or melted butter
  • 5 strips bacon diced
  • 4 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 1 leek white and light green parts only sliced
  • 3 carrots peeled and diced
  • 3 ribs celery diced
  • 1/4 cup flour
  • 1 teaspoon dried rubbed sage
  • 1/2 teaspoon dried thyme
  • 6 cups chicken stock homemade is best
  • 3 cups shredded cooked chicken
  • 1 cup heavy cream
  • kosher salt to taste
  • freshly cracked pepper to taste

Instructions

  1. Heat a 4 quart dutch oven over medium-low and cook the bacon until crisp, then remove bacon and save 3 tablespoons bacon fat in a small heatproof bowl.
  2. In a mixing bowl, combine flour, baking powder, salt, pepper, and chives for dumplings. Stir sour cream, milk, and saved bacon fat together then fold into dry ingredients until just combined. Cover and set aside.
  3. Melt butter in the dutch oven over medium heat, add onion, carrot, leek, and celery, cooking until vegetables soften about 3 to 4 minutes. Add sage and thyme, cook for one more minute.
  4. Sprinkle flour over veggies and stir constantly for 2 to 3 minutes to cook the flour.
  5. Gradually add chicken stock, stirring well after each cup, then bring mixture to a simmer.
  6. Stir in shredded chicken, cream, and crispy bacon, then gently simmer and season with salt and pepper to taste.
  7. Using a cookie scoop, drop dumplings carefully into soup leaving space between them. Lower heat to low, cover and simmer 15 to 17 minutes until dumplings are fluffy and cooked through.
  8. Serve soup in bowls and optionally garnish with extra chives.

Notes

  • Dumplings taste best fresh but leftovers can be stored separately in airtight containers
  • Reheat dumplings in a 350°F oven for 5 to 7 minutes before adding back to soup
  • Store soup without dumplings in the fridge for up to 5 days and reheat on the stove
  • Freeze cooled soup in freezer-safe bags or containers for up to 3 months
  • thaw in the refrigerator before warming

Nutrition

Find it online: https://www.amgroyal.com/creamy-chicken-and-dumpling-soup/