Chicken and Dumpling Soup

This homemade chicken and dumpling soup recipe features tender chicken breast, soft bite-sized dumplings, and fresh vegetables simmered in a flavorful broth. Perfect for cozy meals, this hearty soup combines celery, carrots, potatoes, and herbs like dill and parsley for a balanced, comforting dish. Easy to prepare and packed with classic flavors, it’s ideal for family dinners and cold weather comfort food.

Ingredients

Soup:

• 2 sticks celery, finely diced
• 1 small to medium onion, finely diced
• 3 Tbsp olive oil
• 2 large carrots, thinly sliced
• 6 cups reduced sodium chicken broth
• 6 cups water
• 1 Tbsp salt (adjust to taste)
• 3-4 medium potatoes (about 1 ½ lbs), peeled and cut into bite-sized pieces
• ½ lb boneless, skinless chicken breast, diced
• 2 bay leaves
• 2 Tbsp chopped dill and/or 2 Tbsp chopped parsley (or both)

Dumplings:

• 2 cups flour, sifted
• 2 large eggs
• 1 Tbsp sour cream
• ½ tsp salt
• ¼ tsp sugar
• 6 Tbsp melted butter (about ¾ stick)

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Instructions

1. In a large 5-quart soup pot, heat 3 Tbsp olive oil over medium heat. Add diced celery and onion, sauté until softened and slightly golden, about 5 minutes.
2. Add sliced carrots and cook for another 3-4 minutes until the vegetables are tender and the onions and celery have a golden color.
3. Pour in chicken broth and water, then add salt and diced potatoes. Bring to a boil and cook for about 10 minutes, until the potatoes are almost tender.
4. While the soup simmers, prepare the dumplings:
   • In a medium bowl, sift together the flour, salt, and sugar.
   • Make a well in the center and add eggs and sour cream. Fold the ingredients together with a spatula; the dough will look like scraps of cloth.
   • Pour in melted butter and stir or knead gently with the spatula until the dough is smooth and uniform. It should be soft but not sticky.
5. Transfer the dough to a clean surface. Divide into two pieces, roll each into a long, slim log, and cut into thin slices (small, bite-sized pieces work best as they will expand when cooked). The dough should not stick due to the butter content.
6. Return the soup to a boil. Add bay leaves, diced chicken, and dumplings to the pot. Continue boiling on medium-low heat for 10 more minutes or until the dumplings are tender and chicken is cooked through.
7. Season to taste with additional salt if needed. Stir in fresh chopped dill and/or parsley. Remove bay leaves before serving.

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Why You’ll Love This Recipe

• A classic comfort soup featuring tender chicken and fluffy homemade dumplings.
• Hearty and filling, perfect for cold days or anytime you want a warm, satisfying meal.
• Made from scratch with simple, fresh ingredients that highlight traditional flavors.

Tips

• Use reduced sodium broth to control salt levels.
• Sift flour for lighter, fluffier dumplings.
• Don’t cut dumplings too large—they expand during cooking.
• Stir gently after adding dumplings to prevent them from sticking together.

Variations and Substitutions

• Substitute fresh herbs like thyme or rosemary for dill and parsley.
• Use leftover cooked chicken if you prefer—add it at the end just to warm through.
• For gluten-free dumplings, try a gluten-free flour blend (results may vary).

FAQs

Q: Can I use frozen chicken instead of fresh?
A: Yes, but thaw and dice it first, then add it with the dumplings to ensure even cooking.

Q: How do I store leftovers?
A: Keep soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Q: Can I freeze this soup?
A: It’s best to freeze without the dumplings, then add fresh dumplings when reheating.

Serving and Suggestions

• Serve hot with crusty bread or a fresh green salad.
• Garnish with extra fresh herbs for added flavor and color.
• Great for cozy family dinners or meal prepping for busy weeks.