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Feel cozy inside out with this bowl of chicken dumpling goodness. Chunks of juicy chicken, crisp veggies, and light dumplings soak in a tasty broth. If you want a meal that fills you up and tastes like a warm hug, you're in the right spot.
Top Reason to Try This
When you're after something hearty, this one doesn't let you down. Feels like something straight from grandma's table, but it's totally doable. Dumplings bubble right in the pot, so they take on all the yummy chicken taste. Double up because leftovers vanish fast. Awesome for chilly evenings or when someone's feeling blah.
Stuff You'll Need
- Cold Milk: 1 cup, keep it chilled
- Dried Parsley: 1 tablespoon
- Baking Powder: 1 tablespoon
- Bay Leaves: 2 whole
- Chicken Stock: 8 cups
- Chicken Meat: 3 cups, cooked and shredded
- Flour: 2 cups all-purpose
- Carrots: 3 large, chopped
- Sliced Celery: 3 stalks
- Half Cup Cold Water: mix with cornstarch
- Cornstarch: 3 tablespoons
- Real Butter: 4 tablespoons (for dumplings) plus another 4 (for soup)
- Fresh Black Pepper: as much as you like
- Big Onion: chopped small
- Tiny Garlic Pieces: 3 cloves
- Salt: 1 teaspoon, more for dumplings (use 1/2 teaspoon)
How to Whip It Up
- Dish it out:
- Add a few fluffy dumplings to each bowl, then pour in piping hot soup. Folks love extra black pepper sprinkled on top.
- Adjust flavors:
- Taste and see if you want more pepper or salt. If you want a thicker soup, stir in extra cornstarch slurry.
- Check dumplings:
- Slice one open to make sure they're cooked all through. Toss out those bay leaves now.
- Thicken things up:
- Combine cold water and cornstarch until smooth. Stir that into the soup as it simmers, let it bubble for two minutes so it thickens up.
- Cook the dumplings:
- Gently drop spoonfuls of dough into the bubbling soup, about golf ball size. Cover and leave it alone for 15 minutes—don’t lift the lid.
- Finish the dough:
- Add the cold milk to your dry mix. Use a fork to bring it together just until it’s moistened. Over-mixing makes tough dumplings—stop before that!
- Mix up the dumplings:
- Dump flour, salt, and baking powder in a bowl. Stir a bit. Grate the cold butter right into the flour, mix with your fingers until it looks like coarse crumbs.
- Build the soup base:
- Pour in chicken stock, drop in torn chicken, salt, pepper, dried parsley, and bay leaves. Once it starts to bubble, dial down the heat.
- Kick off the soup:
- Melt your butter in the biggest pot you’ve got over medium heat. Toss in onion, carrots, celery, and cook until the onion’s see-through, about 10 minutes. Add garlic and cook another minute.
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Nailing Tender Dumplings
Always grab cold butter straight from the fridge. Don’t overmix the dough or it turns chewy. Drop the dough where the soup’s bubbling, and space them out or they’ll stick. Once the lid’s on, hands off—peeking can make your dumplings dense.
Troubleshooting Simple Issues
If the soup’s watery, mix a little more cornstarch with cold water and stir it in. Dumplings a mess? Might have stirred the dough too much. Raw middles in dumplings mean they need more time. Soup taste kind of bland? Add a pinch of salt, not more herbs. Burning on the bottom usually means your heat’s too high—just turn it down.
Speed Things Up
Grab a rotisserie chicken to keep things speedy. Chop your veggies while the pot heats up. Get dumpling dough ready as broth starts cooking. Trying to prep ahead? Make the soup base first and wait to drop dumplings until you’re about to eat. In a rush, biscuit mix makes dumplings work too.
Keeping Leftovers Fresh
Store soup and dumplings apart for best results. Soup will last four days in the fridge. If you plan to freeze, leave dumplings out. Heat leftovers gently on the stove and thin it with a splash of broth if it gets too thick. Make fresh dumplings every time—old ones go soggy.
Switch Things Up
Add peas or corn if you want more veggies. For a creamy twist, swap in some cream for part of the broth. Small dumplings cook in less time. Fresh rosemary or thyme make things herby. Some folks like it spicy—just add a shot of hot sauce. Change it up till it fits your crew.
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Frequently Asked Questions
- → Can you make this in an Instant Pot?
Absolutely! Start by browning the vegetables on 'saute' mode.
Put everything but the dumplings in, then pressure cook for 8 minutes. Release the pressure, add the dumpling dough in small spoonfuls, and cook for 2 minutes more.
Tips: Keep the pot only half full so dumplings don't crowd. Make smaller dumplings since they puff up more under pressure. If the broth feels thin afterward, use 'saute' mode to thicken it up.
- → How can I make this gluten-free?
Use a quality gluten-free flour mix like those from Bob's Red Mill or King Arthur. Add a pinch of xanthan gum if your mix lacks it.
Smaller dumplings hold together better since gluten-free dough can be delicate. Double-check your seasoning and broth for hidden sources of gluten! Alternatively, you could try cornmeal dumplings instead. Stir gently once the dumplings are added - they're more fragile than regular ones.
- → What's the best way to store leftovers?
Keep cooked dumplings and soup separate.
The soup itself will last in the fridge for 3 days if sealed tightly. You can freeze just the soup (no dumplings) for about 3 months. Gently heat leftovers on the stovetop, and throw in fresh dumplings when you reheat - they taste best that way. Cooked dumplings are okay the next day but might get softer. Avoid microwaving them - they get chewy.
- → Can rotisserie chicken be used?
Yep, easy cheat option! Shred about 3 cups from a hot rotisserie chicken, and add it close to the end so it doesn't overcook.
Save the bones for homemade broth next time. Shorter on time? Pre-cooked chicken strips work as well, just warm them in the soup. Rotisserie gives fantastic flavor, and some stores even sell pre-shredded rotisserie meat - huge time saver.
- → Can I turn this vegetarian?
You bet! Just swap the chicken broth for veggie broth (try mushroom broth for a rich flavor boost).
Replace chicken with options like canned chickpeas, browned firm tofu, or mushrooms. Bulk it up with extra veggies like peas or corn. Make sure to season with something savory like poultry seasoning – it keeps that cozy flavor without the meat.
Your dumplings are already meat-free, but double-check your broth. It'll still be hearty and filling!
Conclusion
Love these flavors? Whip up some chicken pot pie – same comforting taste, but topped with flaky crust.
Or opt for classic chicken noodle soup when you're in the mood for something simpler. Both use stuff you'll already have on hand.