Creamy Chicken and Dumplings

5 from 5 votes

Chicken and Dumpling Soup is the ultimate comfort food to make on a cold night. I've also included the best tips to make this family favorite, simple recipe even quicker. This southern chicken dish is sure to be a comforting meal for the whole family.

Prep Time20

Course: Main Course

Keyword: chicken and dumpling soup

Servings: servings

Author: Karli Bitner

Ingredients

Soup

50 oz chicken broth
1 cup chopped celery
2 cups chopped carrots
2 tsp dried parsley
1 tsp salt
1/4 tsp black pepper
2 cups cubed, cooked chicken I use rotisserie chicken
1/2 -1 cup heavy whipping cream

Dumplings*

1 1/2 cups all purpose flour
1 tbsp baking powder
3/4 tsp salt
1/2 tsp garlic powder
1/2 cup cold salted butter
1/2 cup cold milk

Instructions

In a large heavy bottom pot, add the chicken broth, chopped celery, chopped carrots, dried parsley, salt and pepper.
Bring to a simmer.
While the pot is coming to a simmer, make the dumplings by whisking together the flour, baking powder, salt and garlic powder into a medium sized bowl.
Grate the cold butter with a cheese grater.
Add the cold, grated butter to the flour mixture.
Toss to coat the butter in the flour mixture, and the evenly distribute the butter throughout the mixture.
Add the milk to the bowl and use your hand to mix and combine the ingredients. Knead into a ball, just a few times. Don’t over work it.
Once the pot is simmering, break off a small amount of dumpling dough, roll into a tight ball and drop it into the pot. Repeat with remaining dough.
Once all of the dough has been added, simmer until the dumplings float to the top.
Add the cooked, cubed chicken and simmer for an additional 2-3 minutes to heat the chicken through.
Turn the heat off and then stir in the heavy cream.
Serve and enjoy!

Notes

**Instead of making the dumpling dough, you can alternatively use canned biscuit dough to make this super quick. Just cut each biscuit into 8 pieces before adding to the simmering soup.

Nutrition