Chicken and Dumplings Soup

This Chicken and Dumplings Soup is comfort food at its best. Try this delicious and warming soup this winter season. Made completely from scratch with ingredients you can feel good about.

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Bone Broth Base

Like most of my soup recipes, this too is made with a rich bone broth base. Bone broth provides the perfect starting point for both flavor and nutrition in a soup. I love making wholesome meals for my family and adding bone broth is an easy way to add protein and amino acids to our diet.

While making bone broth at home is easy I know it can sometimes just be an extra step so here is a good alternative.

Ingredients for Chicken and Dumpling Soup

Soup

• 2 quarts of chicken bone broth
• 2 lbs of boneless skinless chicken breast cut into bite-size pieces
• 4 large carrots diced
• 2 celery stalks diced
• 1 onion diced
• 4 garlic cloves minced
• 1 bag of frozen peas
• 1 pint of fresh cream or heavy cream
• 1 tsp or more of real salt
• 2 tsp poultry seasoning
• fresh ground pepper to taste
• 2 tbsp butter for cooking

Dumplings

• 2 cups all-purpose flour
• 1 cup milk
• 1 tsp of baking powder
• 1 tsp real salt
• 1 tsp poultry seasoning

How to Make Homemade Chicken and Dumplings

To start, I like to prep all my ingredients. I find it easier and faster to make this chicken and dumplings soup if everything is cut and ready to go.

After I dice my vegetables I cut the chicken breast into small bite-size pieces. This helps it cook faster and it makes it easy to eat for little kids.

Once all my ingredients for the soup are prepared I melt the butter in my Dutch Oven and add the vegetables and saute until softened. I then add the garlic and cook until fragrant.

Next, I add the chicken to the pot and cook.

I then add the bone broth and spices and bring the soup to a simmer adding the fresh cream.

I lastly add the frozen peas and let the soup simmer while I prepare the dumpling batter.

Making Easy Dumpling Batter

To make the batter I mix the flour, baking powder, salt, and spices in a bowl. I then add the milk slowly. The consistency I am looking for is thicker than pancakes but not quite a dough.

Once I have the consistency I am looking for I use a 3 tbsp cookie scoop to drop the dumpling batter into the chicken soup.

The dumplings will sink at first and then slowly float up as they cook.

The result is a delicious doughy ball of goodness.

I add the batter 3 tbsp at a time until it is all gone. The dumplings are completely cooked once they all rise to the top.

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Reasons to Love this Chicken and Dumplings Recipe

For one it is packed full of protein thanks to the chicken and the bone broth. I additionally love how easy it is to make and the best part is that it is a one-pot meal! This makes it an easy option for a winter lunch. If you are looking for colder weather recipes check out my Bone Broth Chilli and my Zuppa Toscana recipes as well as my Wholesome Butternut Squash Soup.