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Whip up this snug Chicken Dumpling Soup for a heartwarming, substantial meal. A deep, flavorful broth packed with juicy chicken and crisp vegetables, crowned with pillowy dumplings that simmer right in the pot. It's ideal for chilly evenings or when you're craving something soothing. Cook extra - you'll definitely have folks asking for more.
What Makes This Soup Special
Combine traditional chicken soup flavors with fluffy homemade dumplings bobbing in steaming broth. Simple enough for regular weekday meals but tastes like you've been cooking all day. Gets you toasty when it's freezing outside. The soft dumplings and hearty soup base win over both children and adults alike.
Ingredients List
- Butter: Adds creaminess
- Carrots: Diced small
- Celery: Cut thinly
- Onion: Finely diced
- Garlic: Freshly chopped
- Salt and Pepper: Season as needed
- Chicken Broth: Forms foundation
- Cooked Chicken: Torn or diced
- Bay Leaves: Enhances taste
- Parsley: Fresh or dried
- Cornstarch: Thickens broth
- Flour: Creates dumplings
- Baking Powder: Gives lift
- Cold Butter: For dumpling texture
- Milk: Moistens dough
Step-by-Step Instructions
- Cook Vegetables First:
- Heat butter in large pot at medium setting. Toss in carrots, celery, onions. Cook until tender, about 5-7 minutes. Throw in garlic, stir for 30 seconds until fragrant.
- Create Soup Foundation:
- Add chicken broth. Mix in chicken pieces, seasonings, bay leaves, parsley. Bring to gentle boil, then lower to a simmer.
- Prepare Dumpling Mixture:
- Combine flour, baking powder, salt in a bowl. Shred cold butter into dry ingredients. Blend lightly with fork. Gradually add milk, stirring until just combined. Don't overmix or you'll get dense dumplings.
- Add Dumplings to Soup:
- Form golf ball-sized chunks of dough. Drop carefully into bubbling soup. Cover pot with lid. Let cook 15-20 minutes until dumplings puff up and float.
- Thicken Your Soup:
- Blend cornstarch with cold water in separate cup. Pour slowly into soup while stirring. Continue mixing until broth reaches preferred thickness.
- Adjust Flavors:
- Sample soup and add extra salt or pepper if needed. Remove bay leaves from pot.
- Allow to Settle:
- Remove from heat. Let stand 5 minutes so dumplings can absorb more flavors.
- Dish It Up:
- Ladle into bowls, making sure to give everyone both broth and dumplings. Sprinkle with fresh parsley if desired.
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Heartwarming Comfort Dish
This soup feels like a warm hug. The tender chicken and veggies make it nourishing, but those cloud-like dumplings transform it into something magical. It's just the thing for frosty weather or whenever you need comfort food. Even the fussiest eaters won't leave a drop behind.
Speedy Weeknight Option
Works great for hectic evenings. Pre-cook chicken on weekends to cut prep time. The dumplings come together in minutes while your soup bubbles away. Everything cooks in one pot so cleanup's a breeze. You'll have dinner on the table in around 45 minutes total.
Dumpling Success Tips
Dumplings really make this dish shine. Keep your butter in the fridge until the last minute for extra fluffiness. Mix the dough just enough - too much stirring makes them tough. Drop similar-sized portions for even cooking. Don't lift the lid during cooking or they'll collapse.
Perfecting Your Broth
You want the soup thick enough to support those dumplings. Always mix cornstarch with cold water first to avoid clumps. Once dumplings are cooking, stir carefully so they stay intact. Check your seasoning before adding dumplings - it's much easier to adjust then.
Prepare In Advance
You can cook the soup base a day ahead if you want. Just add fresh dumplings right before serving for best results. The soup actually tastes better the next day as flavors meld together. It freezes well too, but store without dumplings. Make a new batch when you're ready to eat.
Frequently Asked Questions
- → Dumplings too hard?
Don't stir too much. Let them swim freely. Give them enough cooking time. Loose batter works better. Keep the cover sealed.
- → Want to save some?
Store it properly. Lasts a couple days refrigerated. Heat it slowly. Stir occasionally. Maybe add some extra broth.
- → Got cooked chicken?
It's totally fine. Pull it into pieces. Toss in at the finish. Cuts down prep time. Flavor stays wonderful.
- → Need it without flour?
Gluten-free flour works. Try using rice flour. Look at alternative mixes. Cooking times might vary. You'll need extra liquid probably.
- → Soup too thin?
Simmer a bit more. Try a cornstarch slurry. Smash some vegetables. Use less stock. The dumplings will thicken it anyway.
- → Taking it somewhere?
Transport broth separately. Make dumplings on-site. Carry spare stock. Bring fresh herbs. Maybe pack emergency mix.
- → Need it faster?
Get pre-chopped veggies. Use rotisserie chicken. Try instant dumpling mix. Don't simmer long. Still turns out tasty.
- → Making big batch?
Just double everything. Use a larger pot. Add more dumplings too. Ensure they have space. It might cook longer.
- → Want more flavor?
Try more fresh herbs. Add extra garlic. Season chicken thoroughly. Brown vegetables first. A splash of wine works wonders.
- → Dumplings falling apart?
Add them gently. Avoid stirring. Keep temperature low. Cook them completely. The lid really matters.
- → Too much or little?
Pop extra in freezer. Pour in more broth if needed. Both problems easily solved. Make dumplings right before eating. Tweak as you cook.
- → Kids don't like chunks?
Chop everything smaller. Use a blender. Make tinier dumplings. You'll keep the taste. Maybe go lighter on herbs.
Conclusion
Enjoyed this? Go for chicken noodle soon. Or whip up creamy chicken with rice. They'll warm you just as nicely.