Easy Chicken Soup with Dumplings

This simple chicken and dumpling soup recipe will warm the soul and belly!

When it’s cold and rainy outside, my daughter always ask for chicken soup and dumplings.

It’s actually quite easy to make, especially if you use cooked chicken, frozen veggies, and whatever spices or seasonings you have on hand. I’m all about making my life easy, and that usually means minimizing prep work.

Of course the best part are the homemade dumplings, made from flour, milk, egg, and a little cornmeal. The batter comes together quickly and is scooped on top of the simmering soup.

How to Make Chicken Soup with Dumplings

Start by heating some oil in a medium to large pot. Add minced onions, celery, carrots, and garlic to the hot oil. For a faster approach, use ground onion and garlic powders instead.

Sauté the mixture over medium-high heat for 8-10 minutes or until golden and cooked down.

Next stir in flour for about 30-60 seconds. Then pour in the broth and frozen veggies and bring to a simmer. Add some water if needed to completely cover the veggies.

Feel free to use as little or as much veggies you want. Remember, the point of this recipe is to keep it simple.

In the meantime, make the dumplings by stirring together flour, cornmeal, baking powder and salt. In a separate small bowl or cup, whisk the egg with some milk and add this to the flour mixture. Stir until no more flour is visible. Set aside.

Back to the vegetables, now add in cooked diced chicken, your favorite seasoning or herbs, and salt and pepper to taste.

For a creamier soup, add in milk, heavy cream, or sour cream. Or leave out the dairy for a clearer soup.

Then use a small cookie scoop or spoon to drop mounds of the dumpling batter on to the top of the soup. Cover the pot with a lid and let it simmer for 10-12 minutes. 

By placing a lid over the pot, the dumplings steam and soak up some of the broth, making them plump. The final texture should be soft and fluffy yet firm, and cooked all the way through with no raw bits of flour.

Chicken soup and dumplings is classic comfort food that will please both children and adults alike!

Here are Some other comforting soup recipes to try

Creamy Chicken and Rice Soup
A rich and savory soup made with pantry staples like rice, canned vegetables, canned chicken, and evaporated milk.
Check out this recipe
Joby's Test Kitchen bowl of creamy chicken and rice soup.
Curried Lentil Soup with Veggies
Lentils, veggies, and curry powder come together to make the perfect bowl of soup!
Check out this recipe
Joby's Test Kitchen bowl of lentil soup with veggies, cilantro.
Vegetarian Lentil and Bean Chili
A warm comforting vegetarian chili made with hearty red beans and green lentils.
Check out this recipe
Joby's Test Kitchen vegetarian lentil chili with beans, corn, onions, cilantro.

Joby's Test Kitchen bowl of chicken and dumpling soup.

Easy Chicken Soup with Dumplings

Joby’s Test Kitchen
A simple and savory chicken vegetable soup topped with soft fluffy dumplings.
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Course Soup
Cuisine American
Servings 4

Ingredients
  

Soup:

  • 1-2 tbsp (15-30ml) oil
  • ¼-½ cup minced onion
  • ½-1 cup minced celery
  • 1-2 medium carrots, diced
  • 1-2 cloves garlic, minced or crushed, optional
  • 1-2 tbsp flour, optional
  • 2-4 cups (480ml) broth
  • 1-2 cups frozen peas
  • 1-2 cups frozen green beans and/or corn
  • 2-3 cups cooked diced chicken
  • 2-3 tbsp (30-45g) sour cream, milk, or heavy cream, optional
  • 1-2 tsps seasoning mix, optional *see Notes
  • salt & pepper to taste
  • fresh or dried herbs like parsley, thyme, or sage

Dumplings:

  • ¾ cup (90g) flour (I used a combo of wheat and all-purpose flour)
  • ¼ cup (35g) cornmeal
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 egg
  • cup milk

Instructions
 

  • First heat oil in a medium to large pot. Add the onions, celery, carrots, and garlic. Saute over med-high heat for 8-10 minutes or until golden and cooked down.
  • Next stir in flour (if using) and cook for 30-60 seconds. Then add in broth and frozen veggies and bring to a simmer. Add some water if needed to completely cover the veggies.
  • In the meantime, make the dumplings by stirring together the dry ingredients in a medium bowl. In a small bowl or cup, whisk the egg with the milk, and then add this to the flour. Stir until no more flour is visible. Set aside.
  • Now add the chicken, dairy (if using), seasoning/herbs, and salt and pepper to taste. Use a small ice-cream or cookie scoop to drop mounds of batter on top of the soup, until it’s all used up. Cover with a lid and let simmer for 10-12 minutes.
  • Remove lid and check if the dumplings have cooked all the way through. Take off heat and serve!

Notes

Seasoning Mix: I use Trader Joe’s “Everything But the Leftovers Seasoning Blend.” It’s great for soups and casseroles because it contains all the essential flavors. Or you can make a similar blend using any of these: dried onion, dried celery seed, ground sage, rosemary powder, dried thyme, dried parsley, and turmeric.
Keyword chicken, cornmeal, stew, vegetables

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