Chicken & Dumplings Soup
Delight your taste buds with Hailey’s soul-warming chicken and dumplings soup recipe, a comforting classic that's sure to become a family favorite. Tender chunks of chicken, hearty vegetables, and fluffy dumplings come together in a rich and flavorful broth that's perfect for chilly nights or anytime you need a cozy pick-me-up. This recipe uses simple ingredients and easy-to-follow instructions. Start by simmering chicken with aromatic vegetables and herbs to create a robust broth, then add fluffy dumplings made from scratch or store-bought biscuit dough for a hearty and satisfying texture. The result is a bowl of joy that's as comforting to make as it is to eat. Serve hot with a sprinkle of fresh parsley for a touch of brightness and watch as this chicken and dumplings soup disappears from bowls in no time.
Ingredients
6 T butter
1 C Chopped yellow onion
1 C Diced celery
4 Cloves garlic
12 oz (1 can) evaporated milk
32 oz Chicken stock
4 C cooked and shredded chicken
1 t dried thyme
2 t pepper
Salt to taste
Dumplings
2 C all purpose flour
1 T + 1 t baking powder
1 t pepper
1 t salt
1 t dried thyme
3/4 c whole milk
4 T melted butter
Instructions
In a large heavy bottom pot, melt butter. Add onions, carrot, celery and cook for 5 minutes. Add garlic and cook for 1 minute. Add evaporated milk and chicken stock and quickly stir to combine. Bring to a boil, then add chicken, thyme, pepper and salt. Let the soup simmer uncovered while you make the dumplings.
To make the dumplings, mix all dry ingredients in a large bowl. Make a well in the center of the mixture and pour in milk and melted butter. Stir together until a dough ball forms. Use a large cookie scoop to drop dough directly into the simmering soup. Place dough balls around the pot and press them into the pot so the soup runs over the top. Place the lid on the pot and lower the heat to simmer. Cook for 15 minutes and cut into one dumpling to check if it is doughy. If it is, cook for an additional 2-3 minutes
