I was planning on making chicken and dumpling soup later on in the week but my husband wasn’t feeling well so I moved it up to make him feel better. I have my chicken soup down pat but the dumplings I’ve made in the past had either fallen apart or been way too doughy. I recently saw a recipe that promised big, biscuit like dumplings so I gave them a try.
I sauteed the vegetables in garlic and oil, then I added the broth and let it simmer for an hour. I mixed up the dumplings and they were thick. I popped them into the simmering soup and let them simmer for 10 minutes. They got huge and fluffy! These dumplings are a homerun and added a nice bit of seasoning and texture to a delightful chicken soup. It’s a great soup for a cold winter night but it’s also light enough to eat if you aren’t feeling well.
Chicken and Dumpling Soup (soup recipe is original, dumpling recipe adapted from Delish Blog )
1 T. olive oil
4 cloves garlic, minced
1 large onions, chopped
4 carrots, chopped
4 celery stalks, chopped
1 t. thyme
1 t. black pepper
10 c. chicken broth
2 c. water
2 c. cooked chicken, chopped or shredded
For the dumplings:
2 c. flour
1 T. baking powder
2 t. salt
2 T. butter, melted
3/4 c. milk, warm
1 T. parsley
1 t. black pepper


Katie @ This Chick Cooks
This chicken and dumplings looks so good. I wish I had a big bowl of it right now! Thanks for sharing your recipe and have a great day.