This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
What You’ll Need For Chicken Dumpling Soup
Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings. Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup. Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour. Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.
Variations
Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3. A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first! Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
Holly’s Tips
For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness. To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately. Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
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