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During the cold fall and winter months, I always love making soup. It helps warm me up and makes me feel comfortable. This chicken and dumpling soup is the perfect thing for this season, and my whole family loves it when I make this. It also saves really well, so if you don’t have a large family, you can have dinner for a couple nights!
Ready in 1 hour 10 minutes
Serves 6 people
- 1 rotisserie chicken (shredded and skin removed)
- 6 small carrots (peeled and diced)
- 3 ribs celery
- 1 sweet onion
- ½ cup fresh parsley
- 6 Tbsp butter
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- 4 cups chicken stock
- 1 can cream of onion soup
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- ¾ cup milk
- In a large stock pot over medium heat, melt two tablespoons of butter. Add the carrots, celery, onion, parsley, and all seasonings. Cook until vegetables are softened, about 5-8 minutes.
- Add cream of onion soup*, chicken stock, and chicken. Stir well. Bring to a low boil and reduce heat to a gentle simmer.
- To make the dumplings, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the milk and 4 Tbsp of melted butter. Add the milk mixture into the flour mixture and stir until a smooth ball of dough forms.
- Using a cookie scoop, drop dumpling balls into the simmering stew one at a time until all the dough has been used (about 15 dumplings).
- Cover the pot and cook on low for roughly 25 minutes.
* You can substitute cream of onion soup for cream of chicken.
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