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Whenever it's chilly out, I turn to this homestyle chicken and dumpling soup for instant coziness. There's nothing like fluffy dumplings paired with creamy broth and soft shredded chicken—it's like a warm hug in every spoonful.
I threw this together during one wild snowstorm, stuck inside for days. The kitchen smelled amazing and it cheered us all up. Now we crave it every time the temperature drops below freezing.
Comforting Ingredients
- Whole milk and sour cream: Bring creaminess for both broth and dumplings and keep everything extra rich.
- Dried herbs (basil, tarragon, rosemary, sage, thyme): Toss these in for a complex flavor with barely any work.
- Better Than Bouillon concentrate: Intensifies chicken taste super quick—no extra liquids needed.
- Chicken broth: The heart of it all. Grab low-sodium if you want control over salt.
- All purpose flour: Thickens up your soup and makes dumplings nice and fluffy.
- Garlic: For an extra kick. Use fresh cloves for a pop of flavor.
- Sweet onion, carrots, celery: These three are essential for rich, aromatic soup base—make sure they’re crisp and colorful.
- Butter: Adds a buttery depth to both dumplings and broth. Salty butter gives a boost of flavor.
- Boneless skinless chicken breasts: Lean, easy to shred, and keep the soup hearty. Go for plump, fresh breasts.
- Baking powder & baking soda: Let the dumplings rise and keep them soft as they cook.
- Frozen peas: No need to thaw; they add a bit of color and sweetness.
Cozy Steps to Make It
- Finish Up:
- Drop peas and pour in the milk at the end. The peas stay bright and fresh tasting, while milk makes the broth super smooth. Stir easy so the soft dumplings don't fall apart.
- Drop Dumplings In:
- Spoon up chunks of dough and add them one at a time into your bubbling pot. Dunk them so they cook evenly. Cover and let them cook until they’re puffy and a toothpick comes out clean.
- Mix Dumpling Dough:
- Stir together all the dry stuff before you add any wet ingredients. The dough needs to be thick so it doesn’t run into the soup. Don’t beat it too much or the dumplings turn out tough.
- Simmer for Depth:
- Toss the cooked chicken back in, then herbs and bouillon. With the bouillon, you'll get that slow-cooked taste right away. Let it gently bubble until the chicken's so soft it practically falls apart when you poke it.
- Make the Broth:
- Sprinkle flour over your soft veggies and keep stirring—no lumps allowed. Pour broth in a little at a time, stirring each time so it comes together smooth. Take your time, it keeps the soup silky.
- Get Your Base Going:
- Melt butter in the same pot so none of those tasty brown bits are wasted. In go onions, then celery and carrots—let them soften but keep some crunch. Garlic goes in last so it doesn’t burn.
- Sear Your Chicken:
- Slap salt and pepper on both sides, then brown the chicken in a hot, oiled pot. Just get some golden color, it doesn’t have to be cooked all the way. Once it cools, chop it into bite-sized chunks.
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The best part (hands down) is seeing the dumplings go from sticky globs to giant soft puffs. My grandma showed me how to make this when I was still figuring out the basics in the kitchen, and she always said whole milk gives it the best taste—never bother with skimmed stuff.
Easy Prep Ahead
You can knock out most of this ahead of time to make crazy weeknights simple. Get the broth ready and stash it in the fridge. When it’s dinner time, just heat it up and scoop in the dumpling dough. Fresh dumplings are always the softest—skip pre-cooking them and reheating.
Top Substitutes
Chicken thighs (boneless, skinless) give a richer bite if you want to switch it up. Plant milk and vegan butter make it dairy free without fuss. Got veggies you want to use up? Throw in corn, spinach, or beans. Just about any combo works well.
Best Way to Serve
Ladle it into big shallow bowls so everyone can see those fluffy dumplings. Keep it light on the side—a crisp salad with zingy dressing is great with it. If it’s a special night, sprinkle some fresh chopped herbs over the top for an extra pop.
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When you need to warm up or just want something classic for dinner, this comforting bowl is always a winner with the family!
Frequently Asked Questions
- → Can I use chicken thighs instead of chicken breasts?
Definitely! Thighs (boneless and skinless) can replace chicken breasts with no problem. They hold up well in the pot and give a little extra flavor too.
- → Why didn't my dumplings fluff up?
If your dumplings turned out flat, odds are your baking powder wasn’t fresh. Check it’s active before using it. And don’t keep mixing the batter too much or you’ll lose that fluffy texture.
- → Can I make this soup ahead of time?
Go ahead and prep the soup part earlier, but for the best results, only make and drop in the dumplings right before you dish it up. Otherwise, reheated dumplings get tough or fall apart.
- → How do I know when the dumplings are cooked?
They’re ready when they’re puffed, feel firm, and a toothpick poked in comes out without any wet dough. Usually this takes 5 to 7 minutes in simmering soup.
- → Can I freeze leftover chicken dumpling soup?
The soup part freezes fine, but the dumplings just don’t hold up and break down after thawing. It’s better to freeze the broth and chicken and make fresh dumplings next time.
- → What can I substitute for Better Than Bouillon?
You can swap in chicken bouillon cubes, a bouillon paste, or even just more chicken broth. If you use plain broth, toss in a little extra salt or more herbs for a stronger taste.