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Bowl of chicken and dumpling soup.

Chicken and Dumpling Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Description

Chicken and Dumpling Soup – the perfect comfort food and easy to make! Can be made dairy-free or gluten-free!

Ingredients

Scale

Soup:

  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1 small yellow onion, diced
  • 6 cups chicken broth
  • 1 pound boneless, skinless chicken breast
  • 1 bay leaf
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 2–3 sprigs fresh thyme
  • 1–2 carrots, peeled and sliced
  • 1–2 celery stalks, sliced
  • 1 cup frozen peas
  • 1/2 cup full fat coconut milk*
  • 1/2 cup all-purpose flour** (sub gluten-free 1-to-1)

Dumpling Ingredients:

  • 2 cups all-purpose flour** (sub gluten-free 1-to-1)
  • 1 teaspoon kosher salt
  • 1/2 cup unsweetened almond milk*** 
  • 2 large eggs
  • 1/2 teaspoon baking powder

Instructions

  1. Bring Dutch Oven to medium-high heat. Add oil and swirl to coat the pan.
  2. Add garlic and onions. Move around pan until garlic is fragrant and onions softens, about 1-2 minutes.
  3. Add broth and bring to a boil. Add chicken. Cover and let chicken cook through, about 15 minutes.
  4. Meanwhile, combine Dumpling Ingredients in a small bowl. Set aside. 
  5. Remove cooked chicken from Dutch Oven and set on a plate. Shred with two forks. Set aside.
  6. Ensure broth is very hot and then using a glass measuring cup with a handle, carefully scoop out two cups of hot broth. Add in 1/2 cup flour and whisk immediately. 
  7. Add the broth/flour mixture back into the Dutch Oven. Stir to combine. 
  8. Add in the shredded chicken, bay leaf, kosher salt, ground black pepper, thyme, carrots, celery and coconut milk. 
  9. Bring to a simmer and stir fairly constantly as it thickens, about 5-8 minutes.
  10. Take your dumpling dough and add to soup 1/2 tablespoon at a time. Once all the dumpling dough has been used cover the Dutch Oven and let gently simmer 5-10 minutes or until dumplings are fully cooked. 
  11. Add the frozen peas and mix to fully combine. Cover and remove from heat. Let stand 5-10 minutes or until peas are fully thawed.
  12. Serve immediately. 

Notes

  • *Coconut Milk: feel free to use heavy cream if you aren’t omitting dairy.
  • **Gluten-Free Friendly: you can use regular or 1-to-1 gluten free flour. 
  • ***Almond Milk: feel free to sub regular milk if not omitting dairy.

Find it online: https://thewoodenskillet.com/chicken-and-dumpling-soup/