Chicken & Dumplings Soup

Here’s a classic Chicken & Dumplings Soup recipe — hearty, comforting, and perfect for any time of year:

🥣 Chicken & Dumplings Soup

🍗 Ingredients

For the Soup:

• 2 tbsp butter or olive oil

• 1 medium onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 8 cups chicken broth

• 2 cups cooked, shredded chicken (rotisserie works well)

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• ½ tsp dried thyme

• ½ tsp dried parsley

• ¼ tsp turmeric (optional, for color and flavor)

• ½ cup frozen peas (optional)

For the Dumplings:

• 1 cup all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 2 tbsp butter, melted

• ½ cup milk

👩‍🍳 Instructions

1. Make the Soup:

1. In a large pot or Dutch oven, heat the butter or oil over medium heat.

2. Add onion, carrots, and celery. Cook until softened (5–7 minutes).

3. Stir in garlic and cook for 30 seconds.

4. Pour in the chicken broth and bring to a boil.

5. Add shredded chicken, salt, pepper, thyme, parsley, and turmeric. Reduce heat to a simmer.

2. Make the Dumplings:

1. In a bowl, whisk together flour, baking powder, and salt.

2. Stir in melted butter and milk until just combined (don’t overmix). Batter should be thick and sticky.

3. Cook the Dumplings:

1. Drop heaping tablespoons of dumpling batter into the simmering soup (leave space between each).

2. Cover with a lid and simmer on low heat for 15 minutes without lifting the lid.

3. Check dumplings — they should be puffed up and cooked through (no wet dough in the center).

4. Finish the Soup:

1. Stir in peas (if using), and cook for another 2–3 minutes.

2. Taste and adjust seasoning.

📝 Tips:

• Want creamier soup? Stir in ½ cup heavy cream or a splash of milk after dumplings cook.

• Add a bay leaf with the broth for extra flavor (remove before serving).

• Gluten-free? Use GF flour and baking powder for the dumplings.