This super silky milk based soup will have your family smiling ear to ear on cold winter days. Great for thermoses and leftovers!
This soup will hit your mouth like BAM! The perfect dreamy, creamy, comforting chicken soup + dumplings. Does it get any more comfort food then this? I think not. 🙂
While the Holiday cheer was wrapping up I was all like *Creamy Chicken and Dumpling Soup must happen now!* Parties are over, gatherings are over, and I don’t have to share with anyone! This soup = Not for sharing! That is, unless your trying to impress your hunky new man (or woman), or trying to prove to your kids that you are indeed the best cook ever and nobody will ever come close to Mama’s home cooking.
Speaking of Mama’s home cooking… I have an 8 year old that is determined to tell me about every single time in his life that he hated my food. Today in the car I heard something along the lines of:
“Remember that time that you made that lasagna with the broccoli and squash and you promised me that you were going to save a corner with no veggies for me, and then you didn’t, and then you actually burnt it and I hated it. Remember that time?”
Of course I remember that time honey, the time I actually tried to get you to eat broccoli and you acted like I was trying to kill you. How could I possibly forget that you don’t understand that cruciferous veggies are loaded with all the good stuff to keep your little body growing the right way? How could I possibly forget that I didn’t make enough béchamel to cover the noodles completely and ONE BITE got a little crispy on top? One….bite….!!!!! Kids, they don’t forget a thing!
Cooking Tips and Techniques
- I used chicken breasts for this soup, however you could sub 2 cups of shredded chicken if you’d like.
- I added 1/2 cup finely chopped kale for some extra nutrients. I added it very last so it didn’t get soggy and gross. I promise, you can’t even tell it is there! Oh Hi Kale! 🙂
- I adapted this recipe for the dumplings. I used whole wheat white flour, which does yield a courser dumpling. I advise using whole wheat flour MOST of the time, but if your family isn’t used to whole grains you might want to sub 1/2 all purpose. I loved the dumplings, they had a great flavor, and the longer they sat in the broth the better they were!
- The dumplings will get bigger after you drop them in your pot. Small dumplings = better dumplings because if you make them too big you will end up with a weird center.
Creamy Chicken and Dumpling Soup
By January 4, 2015Published:
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 35 mins
- Ready In: 50 mins
This super silky milk based soup will have your family smiling ear to ear on cold winter days. Great for thermoses and …
- 2 chicken breasts
- 1 large onion
- 1 cup carrots
- 2-3 stalks celery
- 1 stick salted butter
- 1/2 cup flour I used whole wheat white flour
- 4 cups milk I used whole milk
- 2 cups chickenstock homemade or organic
- 1/2 tsp pink himalayan or kosher salt
- freshly cracked black pepper to taste
- 1/2 cup kale finely chopped
- 1 cup flour for dumplings, I used whole wheat white flour
- 2 tsp baking powder for dumplings
- 1 tsp pure maple syrup for dumplings
- 1/2 tsp kosher or pink himalyan salt for dumplings
- 1 Tbsp cold butter for dumplings
- 1/2 cup milk for dumplings
- 1/8 tsp garlic powder for dumplings
- 1/8 tsp paprika for dumplings
- For the soup: Dice carrots, onion, celery. Cut chicken breasts into small bits and toss them in 1/4 cup flour. Put carrots, onion, celery, and chicken into large pot with butter, and cook over medium heat until chicken is cooked through and veggies are tender. Add the additional 1/4 cup flour, stir into a paste. Slowly add milk 2 cups at a time, stirring continuously and allowing to thicken. Finally add chicken stock, and bring to a simmering boil.
- For the dumplings: Mix flour, baking powder, salt, and spices together. Cut in tablespoon of butter until mixture is course. Add milk and syrup until mixture comes together and is able to be rolled into balls. You may need an additional 1-2 Tbsp of milk. Roll dumplings into balls, dropping into boiling soup as you roll. Reduce heat and cover for about 15 minutes.
- To finish: finely chop kale, throw in pot, add additional salt and pepper to taste.