Perfectly Creamy Chicken Dumpling Soup

Enjoy the best creamy chicken dumpling soup with an easy homemade recipe. Chock full of tender veggies in a velvety creamy soup, this is a comforting dish to warm your soul. What's the secret to an extra creamy consistency? It's not heavy cream, but a simple ingredient you may already have right in your pantry!

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Melissa Erdelac

Ingredients

Creamy Chicken Soup

4 tablespoons butter
1 small onion diced
3 large carrots diced
2 celery stalks diced
3 cloves garlic minced
1 ½ pounds boneless, skinless chicken breasts chopped in bite-sized pieces
¾ teaspoon salt divided
½ teaspoon pepper divided
¼ cup all purpose flour see recipe notes for gluten-free
4 cups chicken broth
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
12 ounce can evaporated milk
1 cup frozen peas thawed

Dumplings

1 ⅔ cup all purpose flour see recipe notes for gluten-free
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons butter melted and cooled
¾ cup milk

Instructions

Melt the butter over medium high heat in a large stock pot or dutch oven. Once the butter has melted, add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until the veggies are crisp tender. Add the garlic and sauté 1 minute longer.
4 tablespoons butter, 1 small onion, 3 large carrots, 2 celery stalks, 3 cloves garlic
Add the chopped chicken, ½ tsp salt, and ¼ tsp pepper to the vegetables. Cook and stir for 5-7 minutes, or until chicken is no longer pink and cooked through.
1 ½ pounds boneless, skinless chicken breasts
Sprinkle the flour over everything. Cook and stir for 1 minute. Lower the heat to medium low. Slowly add the broth to the pot, about 1 cup at a time, stirring constantly. Once all the broth has been added, stir in the remaining ¼ tsp salt, ¼ tsp pepper, parsley, onion powder, garlic powder, and thyme.
¼ cup all purpose flour, 4 cups chicken broth, 1 teaspoon dried parsley, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried thyme
Pour in the evaporated milk and peas. Stir to combine. Cook until the soup is thickened, about 5 minutes. Simmer gently, stirring occasionally, while the ingredients are mixed together for the the dumplings.
12 ounce can evaporated milk, 1 cup frozen peas
For the dumplings, whisk together the flour, baking powder, salt, pepper. Add the cooled butter, milk, and stir until a soft dough forms.
1 ⅔ cup all purpose flour , 2 teaspoons baking powder, 1 teaspoon salt, ¼ teaspoon pepper, 4 tablespoons butter, ¾ cup milk
Use a small spoon to scoop up a dumpling ball less than 1 tablespoon (NOTE: Dumplings will double in size once they are cooked). Use another spoon to scrape the dough into the simmering liquid. Repeat until all the dough has been used. Gently stir occasionally to rotate the dumplings and cook for 10-12 minutes, uncovered, or until the dumplings are cooked through.

Notes

Gluten-Free Modification

I've made it both ways many times! Since this chicken dumpling soup recipe doesn't use condensed cream of chicken soup, you will only have use a different flour to thicken the soup and make GF dumplings.

Simply swap out the flour with a high quality all-purpose gluten-free flour. I tested the recipe with, and highly recommend, Cup4Cup gluten free flour.

When making gluten-free dumplings, they take a little longer to cook. I usually error on the side of overcooking because gluten-free flour takes longer for the moisture to evaporate. To check if they are done, cut into one because sometimes the toothpick trick can be deceiving.

Reheating Tips

The key is low and slow when reheating! I like to use the stovetop to control the heat and stir frequently. If you find the sauce has thickened too much, add an additional splash of milk.

The microwave may also be used, but cook at 50% power. Start with 2 minutes, stir, and add more time at 50% power. Finish the last 30 seconds to 1 minute on full power to heat through.

Nutrition