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Creamy Chicken and Dumpling Soup is the ultimate comfort food that wraps you in warmth and satisfaction. This cozy bowl is perfect for those chilly nights when you crave something hearty and indulgent. With tender chunks of chicken, fluffy dumplings, and a creamy broth, this dish is both fulfilling and easy to make.
Why You’ll Love This Recipe
This creamy chicken and dumpling soup is all about comfort and flavor. It’s a one-pot wonder that keeps the cleanup minimal while delivering maximum taste.
- Heartwarming Comfort: Perfect for cold evenings.
- Rich and Creamy: A luscious broth that satisfies.
- Quick to Prepare: Ready in under an hour!
- Family-Friendly: A dish everyone will love.
- Customizable: Make it your own with various add-ins.
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (for dumplings)
- 3/4 cup milk
- 1/4 cup fresh parsley, chopped (for garnish)
How to Make Creamy Chicken and Dumpling Soup
- In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Pour in the chicken broth and bring to a simmer. Add the carrots, cooked chicken, thyme, salt, and pepper. Let it simmer for about 10 minutes.
- While the soup is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the milk until just combined.
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for an additional 15 minutes, without lifting the lid.
- After 15 minutes, gently stir in the heavy cream and frozen peas. Cook for another 5 minutes, allowing the soup to thicken slightly.
- Serve hot, garnished with fresh parsley.
Tips for the Best Results
- For extra flavor, consider adding a splash of white wine to the broth before simmering.
- Make sure not to lift the lid while the dumplings are cooking—this helps them steam and stay fluffy.
- Adjust the thickness of the soup by adding more or less cream to suit your preference.
Easy Variations
- Swap out chicken for turkey or use shredded rotisserie chicken for a quicker option.
- Add in veggies like celery or corn for extra texture and flavor.
- For a spicy kick, toss in a pinch of cayenne pepper or some diced jalapeños.
What to Serve With It
- Crusty bread or dinner rolls for dipping.
- A simple green salad to balance the meal.
- Fresh fruit for a light dessert option.
Storage and Reheating
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Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened too much.
Recipe Card
Recipe Name: Creamy Chicken and Dumpling Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, sliced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt (for dumplings)
- 3/4 cup milk
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove chicken and set aside.
- Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.
- Pour in the chicken broth and bring to a simmer. Add the carrots, cooked chicken, thyme, salt, and pepper. Let it simmer for about 10 minutes.
- While the soup is simmering, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the milk until just combined.
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for an additional 15 minutes, without lifting the lid.
- After 15 minutes, gently stir in the heavy cream and frozen peas. Cook for another 5 minutes, allowing the soup to thicken slightly.
- Serve hot, garnished with fresh parsley.
Notes: For extra flavor, consider adding a splash of white wine to the broth before simmering.
