Best 5 Creamy Chicken And Dumpling Soup Recipes

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Indulge in the epitome of comfort food with our creamy chicken and dumpling soup, a culinary masterpiece that promises to warm your soul on chilly days. This classic dish features tender chunks of chicken, plump dumplings, and a velvety broth that's bursting with flavor. Whether you're a seasoned chef or a novice home cook, our comprehensive guide will take you through the process step-by-step, ensuring a delightful homemade soup that's sure to impress your family and friends.

In addition to the classic creamy chicken and dumpling soup, we also offer a collection of delectable variations to suit diverse tastes and preferences. From the tantalizing slow cooker chicken and dumplings that allows you to set it and forget it, to the hearty Southern-style chicken and dumplings brimming with vegetables and spices, we've got you covered. And for those who prefer a lighter option, our healthy chicken and dumplings made with wholesome ingredients will surely satisfy your cravings without compromising on taste.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you feeling cozy and content. Our creamy chicken and dumpling soup, along with its delightful variations, is a testament to the power of simple, heartwarming dishes that bring people together.

Let's cook with our recipes!

CREAMY CHICKEN DUMPLING SOUP



Creamy Chicken Dumpling Soup image

Enjoy Creamy Chicken Dumpling Soup with an easy homemade recipe! Chock full of tender veggies in a velvety creamy chicken soup, this is a comforting dish to warm your soul!

Provided by Melissa Erdelac

Categories     Soup

Time 45m

Number Of Ingredients 22

4 tablespoons butter
1 small onion, (diced)
3 large carrots, (diced)
2 celery stalks, (diced)
3 cloves garlic, (minced)
1 ½ pounds boneless, skinless chicken breasts, (chopped in bite-sized pieces)
¾ teaspoon salt, (divided)
½ teaspoon pepper, (divided)
¼ cup all purpose flour, (or gluten free all purpose flour, such as Cup 4 Cup)
4 cups chicken broth
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
12 ounce can evaporated milk
1 cup frozen peas, (thawed)
1 ⅔ cup all purpose flour, (or gluten free all purpose flour, such as Cup 4 Cup)
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons butter, (melted and cooled)
¾ cup milk

Steps:

  • Melt the butter over medium high heat in a large stock pot or dutch oven. Once the butter has melted, add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until the veggies are crisp tender. Add the garlic and sauté 1 minute longer.
  • Add the chopped chicken, ½ tsp salt, and ¼ tsp pepper to the vegetables. Cook and stir for 5-7 minutes, or until chicken is no longer pink and cooked through.
  • Sprinkle the flour over everything. Cook and stir for 1 minute. Lower the heat to medium low. Slowly add the broth to the pot, about 1 cup at a time, stirring constantly. Once all the broth has been added, stir in the remaining ¼ tsp salt, ¼ tsp pepper, parsley, onion powder, garlic powder, and thyme.
  • Pour in the evaporated milk and peas. Stir to combine. Cook until the soup is thickened, about 5 minutes. Simmer gently, stirring occasionally, while the ingredients are mixed together for the the dumplings.
  • For the dumplings, whisk together the flour, baking powder, salt, pepper. Add the cooled butter, milk, and stir until a soft dough forms.
  • Use a small spoon to scoop up a dumpling ball less than 1 tablespoon (NOTE: Dumplings will double in size once they are cooked). Use another spoon to scrape the dough into the simmering liquid. Repeat until all the dough has been used. Gently stir occasionally to rotate the dumplings and cook for 10-12 minutes, uncovered, or until the dumplings are cooked through.

Nutrition Facts : Calories 557 kcal, Carbohydrate 49 g, Protein 36 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1701 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

Steps:

  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

EASY CREAMY CHICKEN DUMPLING SOUP



Easy Creamy Chicken Dumpling Soup image

This is my homemade Chicken Dumpling Soup. It has a slightly creamy base, not quite a cream soup, but not a broth either. The dumplings are not the fluffy kind, but chewy, more like an egg noodle. I use chicken breasts, just a preference, but you could use any type of chicken pieces. It freezes great, but is best to freeze without the dumplings, and make the dumplings when you serve it.

Provided by Megans Mommy

Categories     Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 19

2 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 cup carrot, diced
1/2 cup onion, diced
1/2 cup celery, diced
2 cups chicken broth or 2 cups stock
1/3 cup corn
1/3 cup peas
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
3 large chicken breasts
1 cup flour
1 egg
1/2 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley

Steps:

  • Simmer the carrots, onion and celery in the chicken broth until soft.
  • Add the corn, peas, salt, pepper, poultry seasoning and chicken.
  • Add the cream soups and mix well over medium heat until incorporated.
  • Simmer for 30 minutes.
  • For the dumplings, mix the egg, milk, and melted butter.
  • Add to the flour and add salt, pepper and parsley.
  • It will make a thick sticky batter.
  • Drop by spoonfuls into the simmering soup.
  • Cover and simmer for 15 minutes,
  • Do not allow soup to boil.
  • Serve in large bowls.

CREAMY CHICKEN AND DUMPLINGS



Creamy Chicken and Dumplings image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup milk
2 large eggs
2 teaspoons baking powder
1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt
5 cups low-sodium chicken stock
1 cup half-and-half
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme
1 bay leaf
2 cups shredded cooked chicken, such as rotisserie chicken
2 cups frozen mixed vegetables, such as peas, carrots and corn
2 tablespoons chopped fresh parsley

Steps:

  • In a medium bowl, whisk together the milk and eggs. In a separate bowl, sift together the baking powder, 1 1/2 cups of the flour and 1 teaspoon of the salt. Add the dry ingredients to the wet and mix until combined, being careful not to overmix. Set the dumpling batter aside.
  • In a medium pot, combine the stock, half-and-half, pepper, thyme, bay leaf and remaining 1/2 teaspoon salt and bring to a boil. In a small dish, whisk the remaining 2 tablespoons flour with 1/4 cup water. Whisk the flour mixture into the chicken stock mixture. Add the chicken and mixed vegetables and return to a boil. Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

CREAMY CHICKEN AND DUMPLING SOUP



Creamy Chicken and Dumpling Soup image

Make and share this Creamy Chicken and Dumpling Soup recipe from Food.com.

Provided by Veghead

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups cooked chicken meat, shredded
1 (49 1/2 ounce) can chicken broth
1 cup carrot, chopped
1 cup celery, chopped
1 cup onion, chopped
2 (12 ounce) jars chicken gravy
1 tablespoon herbes de provence
2/3 cup Bisquick
6 tablespoons water

Steps:

  • Combine chicken, broth and vegetables in a large saucepan and bring to boil.
  • Reduce heat and simmer, covered, for 10 minutes.
  • Stir in gravy and herbs and bring to boil again.
  • Stir together Bisquick and water.
  • Drop by tiny 1/2 teaspoonful onto soup.
  • Cover and cook for 10 minutes more.

Nutrition Facts : Calories 211.8, Fat 10.3, SaturatedFat 2.6, Cholesterol 2.6, Sodium 1671.1, Carbohydrate 20.8, Fiber 1.9, Sugar 5.5, Protein 8.9

Tips:

  • Prep your ingredients in advance: This will make the cooking process go much faster and smoother.
  • Use a large pot: Dumplings tend to expand while cooking, so it's best to use a pot that's large enough to accommodate them.
  • Don't overcrowd the pot: If you add too many dumplings to the pot at once, they'll stick together and won't cook evenly.
  • Cook the dumplings in batches: If you're making a large batch of soup, cook the dumplings in batches to avoid overcrowding the pot.
  • Don't overcook the dumplings: Dumplings should be cooked until they're just cooked through. Overcooking will make them tough and chewy.
  • Serve the soup immediately: Creamy chicken and dumpling soup is best served immediately, while the dumplings are still light and fluffy.

Conclusion:

Creamy chicken and dumpling soup is a classic comfort food that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and hearty bowl of creamy chicken and dumpling soup that your family and friends will love.

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