One-Pot Creamy Chicken and Dumpling Soup Recipe
This chicken and dumpling soup recipe is the ultimate comfort food! Fluffy, homemade dumplings swim in the most flavorful creamy chicken soup.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Makes: 6 servings
Ingredients
Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 3 tablespoons minced fresh chives
- 2/3 cup sour cream
- 1/4 cup + 1 tablespoon whole milk
- 3 tablespoons reserved bacon fat or melted butter
Soup
- 5 strips bacon, diced
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 1 leek (white and light green parts only) sliced
- 3 carrots, peeled and diced
- 3 ribs celery, diced
- 1/4 cup flour
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon dried thyme
- 6 cups chicken stock (homemade is best!)
- 3 cups shredded cooked chicken
- 1 cup heavy cream
- kosher salt, to taste
- freshly cracked pepper, to taste
Instructions
- Place a 4 qt dutch oven over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy and some of the fat has rendered. Use a slotted spoon to transfer the bacon to a small place and transfer 3 tablespoons of bacon fat to a small heat-proof bowl.
- In a mixing bowl, combine the flour, baking powder, salt, pepper, and chives for the dumplings. Whisk until combined. Add the sour cream and milk to the small bowl with the bacon fat and whisk until smooth. Pour the wet ingredients into the dry and fold the mixture together until no streaks of flour remain. Cover and set aside.
- Melt 4 tablespoons of butter in the dutch oven over medium heat. Once the butter is hot and foamy, add the diced onion, carrot, leek, and celery. Cook, stirring occasionally, for 3-4 minutes until the vegetables start to get soft. Add the sage and thyme and cook for 1 minute more. Sprinkle the flour on top of the veggies and stir to incorporate the flour into the veggies and butter. Cook, stirring constantly, for 2-3 minutes.
- Add the chicken stock to the pot one cup at a time, stirring well between each addition. Bring to a simmer. Once the pot is simmering, add the shredded chicken, cream, and bacon back to the pot. Bring to a gentle simmer and season to taste with salt and pepper.
- Using a cookie scoop, gently drop the dumplings into the soup, giving a little space between each. Reduce the heat to low, cover, and simmer for 15-17 minutes. The dumplings should be fluffy and plump. Ladle the soup into bowls and top with more chives, if desired.
Notes
Storage, Freezing, and Reheating Tips
Dumplings are best when made fresh. If you have leftovers, remove the dumplings from the soup and store them separately in an airtight container. To reheat the dumplings, place them on a baking sheet lined with parchment and bake at 350ºF for 5-7 minutes. Then, add them back into the soup.
Once you remove the dumplings, you can refrigerate the soup in an airtight container for up to 5 days. Reheat on the stove in a soup pot and then add the reheated dumplings.
To freeze, let the soup cool to room temperature and then store in a freezer-safe ziplock bag or souper cubes, and transfer to the freezer. Freeze for up to 3 months. To defrost, transfer to the fridge to defrost and then reheat in a soup pot on the stove.
Nutrition
Calories: 592kcalCarbohydrates: 43gProtein: 28gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 125mgSodium: 869mgPotassium: 609mgFiber: 2gSugar: 8gVitamin A: 6205IUVitamin C: 7mgCalcium: 188mgIron: 4mg
