Chicken & Dumplings Soup

Homemade Chicken and Dumplings soup, ultimate comfort food! | by Let the Baking Begin!
When you want simple, homemade and delicious go for this chicken and dumpling soup. It is made by cooking the chicken until it’s fall apart tender, then making your own dumplings or noodle sheets. If you would rather have something quicker, use egg noodles instead of the homemade dumplings. It might not be the same flavor, but it will still be really good.

For best flavor in the Chicken and Dumpling soup, use half of a whole chicken, but if you don’t have one just go ahead and use chicken breast or chicken thighs.

Chicken & Dumplings Soup

Prep time:
Cook time:
Total time:
Author:
Recipe type: Soup
Serves: 6-8 servings

Ingredients

Dumplings: (or use ½ lb egg noodles)

  • 1 egg
  • 2 tbsp oil
  • 3 Tbsp water
  • 1 cup all-purpose flour

Chicken Broth:

  • ½ a whole chicken (or 6-8 chicken thighs, or 3 chicken breasts)
  • Carrots, peeled
  • Parsley root, peeled
  • Onion, peeled
  • Black Peppercorns
  • 1 cup heavy cream or half and half

Instructions

  1. Place the chicken, parsley root, onion and carrot into a 4 quart pot, cover with water by about 1½ inches. Cook over low heat until the chicken is soft, collecting the impurities that float to the top with a slotted spoon.

Meanwhile make the dough for dumplings

  1. Mix all ingredients until they come into a ball. Do not add any more flour. Put in the fridge for 1 hour.
  2. When the chicken falls off the bones and is very soft, remove it from the pot into a separate dish and put the broth through a fine mesh sieve, discarding the cooked vegetables. Add the broth back to the soup pot and bring the broth back to a boil.
  3. While the broth is coming to a boil, sprinkle your work surface with flour liberally and roll the dumpling dough out into ⅛" (inch) thickness, then cut it into 2 inch squares.
  4. As soon as the broth is boiling, add sheets of pasta dumplings into the boiling broth (or if not using the dumplings, just add the noodles and cook until soft). Do not stir, jiggle the pot by the handle to prevent the dumplings from sticking to each other.
  5. When the dumplings are cooked, add 1 cup heavy cream and allow to come to a boil. Add the chicken and chopped parsley.
  6. Serve right away.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Join 3,000 other food lovers enjoying weekly recipes.

Comments

Leave a comment

Rate this recipe:  

As seen in

  • country-living
  • the-kitchn
  • greatist
  • msn
  • the-berry
  • the-huffington-post
  • babble
  • buzzfeed