Chicken and Dumplings Soup

Here's a recipe for Chicken and Dumplings, which is a comforting one-pot meal that combines herbs, vegetables, chicken, and biscuits.

Cozy up to a bowl of comfort with our Chicken and Dumplings Soup – soul-warming goodness!

While in college, I realized the joy and love I had for cooking. I received my first cookbook and my favorite recipe out of it was chicken and dumplings. It is a recipe that has everything, meat, veggies, and bread. This Chicken and Dumplings Soup reminds me of that recipe, with additional veggies. If you are looking for a warm dinner, that is comforting both in nutrition and flavor, this is the recipe. The dumplings are moist and warm seasoned with savory onion and garlic. The soup is creamy filled with juicy buttery chicken and tender vegetables. The sweet carrots, creamy peas, and earthy mushrooms create a perfect mix of flavors.  The chicken stock pulls everything together. Each bite has a little bit of veggies, meat and warm dumpling. Yum!

Fall in love with the rich flavors and comforting aroma of our Chicken and Dumplings Soup masterpiece

Homemade magic: Our Chicken and Dumplings Soup brings warmth and flavor to your table.

Equipment

• Saucepan

Tips or Tricks

• While the dumplings are cooking, try not to uncover allowing the steam of the soup to cook the dumplings.

Length of Time

• Prep Time - 5 minutes

• Cook time - 30 minutes

Servings

• Serving Size: Roughly 2 1/4 cup

• Servings: Roughly 4

Ingredients

Soup

• 2 tablespoons avocado oil

• 10 ounces chicken breast – cubed 1” pieces

• 1 yellow onion small diced

• 12 ounces frozen peas and carrots - thawed

• 8 ounces canned mushrooms drained

• 1/4 cup all-purpose flour

• 4 cups chicken stock

• Kosher salt

• Black pepper

Dumplings

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons dried parsley

• ½ teaspoon onion powder

• 1/8 teaspoon garlic powder

• 1 teaspoon baking powder

• ½ teaspoon kosher salt

• ½ cup skim milk

• 2 tablespoons melted salted butter

Directions

1. In a heated pan, add avocado oil (heat oil.) Add chicken, seasoning with ½ teaspoon kosher salt and black pepper. Brown chicken, then pull out and place on a plate.

2. Add onions to the saucepan, season with ½ teaspoon salt and pepper.

3. Once translucent, add carrots and peas, and mushrooms season with ¼ teaspoon salt and pepper. Warm thru

4. Add chicken stock, season with 1 teaspoon salt. Bring to a boil

5. While stock is coming to a boil, prepare dumplings. In a bowl, combine flour, parsley, onion, garlic, baking powder and salt. Add milk and melted butter. Mix. It will be sticky dumpling dough.

6. Once chicken stock is boiling, reduce heat to low, add chicken back in.

7. Add dumplings, on the very top of the mixture. I like to use my fingers and grab a chunk and evenly place it on top leaving a little bit of space in between each dumpling. I tend to do smaller biscuits.

8. Cover and cook for 30 minutes.

9. Serve

Notes

• Fresh parsley can be used in place of dried parsley in the dumplings. Use 3 tablespoons finely chopped fresh parsley.