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.
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.
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.
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.
For the dumplings, whisk together the flour, baking powder, salt, pepper. Add the cooled butter, milk, and stir until a soft dough forms.
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.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Frequently Asked Questions:
Why Isn't my soup thick?
The soup will become thicker once the dumplings are added to the top.Flour from the dumplings also helps thicken the soup. Don’t be tempted to whisk in additional thickener until after the dough has cooked through.
How can I tell when my dumplings are done?
Depending on how large the drop dumplings are, they will take 10-12 minutes to cook through.To check if the dumplings are cooked through insert a toothpick or skewer into the middle. It should come out clean without wet sticky dough attached to it.If you are making gluten free dumplings, you may want to cut into one because sometimes the toothpick trick can be deceiving.
How to reheat chicken and dumpling soup
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.
Can this recipe be made gluten free?
Yes, creamy chicken and dumpling soup can be transformed into a gluten free recipe very easily since it contains no condensed cream of chicken soup.Simply swap out the flour with a high quality all-purpose gluten free flour. I tested the recipe with, and highly recommend, Cup 4 Cup gluten free flour.If you are making gluten free dumplings, they take a little longer to cook. I usually error on the side of overcooking the dumplings 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.
What can I substitute for evaporated milk?
If you don't have evaporated milk on hand, or rather not use it, replace it with one cup whole milk, half and half, or heavy cream.