Fancy Chicken Dumpling Soup Recipe

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Fancy Chicken Dumpling Soup

Melody Flynn

By
@MissFlynnAgain

This soup takes a little work but is well worth it. I always use canned biscuits for dumplings but I've included the recipe for home made dumplings also.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

40 Min

Ingredients

1 medium
onion, diced
1/2 c
celery, medium diced
1/2 c
carrots, medium diced
1 stick
butter
1/2 c
flour
1 qt
chicken broth
black pepper to taste
1
bay leaf
1/2 Tbsp
ground sage
2 Tbsp
parsley, chopped (optional)
1 c
chicken breasts, cooked and diced
8 oz
heavy cream

DUMPLINGS

1/2 c
all purpose flour
2 tsp
baking powder
1/4 tsp
salt
1 c
milk
1 tsp
parsley (optional)

OR EASY DUMPLINGS

2 can(s)
refrigerated biscuits, torn into fourths

Directions Step-By-Step

1
Saute onions, celery, carrots in butter in a soup pot until tender. Add flour to make roux. Cook 5-6 minutes on medium heat. Add chicken stock, pepper, bay leaf, sage and parsley. Stir until slightly thickened and smooth. Slowly stir heavy cream into soup. Add chicken. Simmer for 20 minutes.
2
DUMPLINGS FROM SCRATCH

Combine flour, baking powder and salt. Add milk, parsley and dry ingredients together; do not over-mix. Consistency should be slightly softer than biscuit dough. Drop teaspoon portions into the hot soup about 1 inch apart from each other. Cover pot. Simmer about 20 minutes on medium heat until dumplings are done (by dipping teaspoon into hot soup, dumpling will slide off spoon).


EASY DUMPLINGS

Carefully drop quartered raw refrigerated biscuit dough into hot soup. Simmer for 10 minutes. Cover and simmer for 10 more minutes until dumplings are done.

About this Recipe

Course/Dish: Soups, Chicken, Chicken Soups
Hashtag: #dumplings