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Chicken and Dumpling Soup

Chicken and Dumpling soup is a traditional American dish traced back to Europe. It combines the texture of tender chicken, doughy dumplings, and softened carrots with savory broth, fresh herbs and seasonings. PERFECT for simmering as temperatures drop and the desire for warm and filling meals grow.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 4 people

Ingredients
  

For the Soup

  • 3 tbsp vegetable oil extra virgin
  • 1 1/2 cup chopped carrots
  • 1 1/2 cup peas frozen
  • 1 cup chopped onions
  • 7 cloves peeled/chopped garlic cloves
  • 7 tbsp salted butter kerrygold brand
  • 7 tbsp flour
  • 2 bay leaves
  • 1 1/2 cup heavy cream
  • 4 sprigs fresh thyme
  • 1 handful fresh parsley
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 4 cups chicken broth
  • 4 cups beef broth

For the Dumplings

  • 1 3/4 cup flour
  • 3/4 tsp baking powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 1/4 cup heavy cream

Instructions
 

  • Start by making the dumplings. Combine 1 ¾ cup flour, ¾ tbsp baking powder, 1 tsp salt, 1 tsp garlic powder. Add in 1 and ¼ cup heavy cream and work through until a dough forms. Roll into 1 inch balls and allow to settle to room temperature while you begin your soup.
  • Cut chicken into 1 ½ inch slices. Heat dutch oven to medium-high heat. Drizzle with vegetable oil and add in the chicken. Cook for 3-4 minutes per side. Remove to cool on a plate lined with paper towels.
  • While the chicken is cooling, cook the chopped carrots and onions in the dutch oven until softened (use more oil if needed - just enough to coat the bottom). Add the garlic for the last minute of cooking.
  • Reduce heat to medium and add 7 tbsp butter. Once melted, whisk in the flour stirring constantly to prevent burning until it turns into a thick paste.
  • Add in 4 cups chicken broth, 4 cups beef broth,  1 ½ cups heavy cream, 2 bay leaves, thyme, 2 tsp garlic powder and 2 tsp onion powder. Bring to a simmer.
  • Add the frozen peas and cover for 10 minutes.
  • Remove lid and add in the dumplings one at a time to avoid splashing. Add lid and allow to cook for an additional 15 minutes.
  • Remove lid and allow to cool at least 10 minutes. The dumplings should be floating. Be sure to extract the bay leaves before serving! Enjoy!