In the winter, warm comfort food is a must, especially when it’s cold outside and you’re surrounded by family you love. Since this December has been a whirlwind of activities and preparation for my wedding at the end of the month, I’ve been looking for quick and easy comfort foods that are great even after being warmed up in the microwave a day or two later.
Chicken and dumpling soup has always been a favorite of mine, but sometimes the dumplings just don’t heat up very well, or the soup is quite oily. Having tried different recipes online and experimenting, we finally came up with a version that was easy to make, quick, and used up vegetables and ingredients that we usually have on hand at any given point.
This recipe also works really well with any leftover chicken or turkey. Plus, you can always customize this soup on your own to include other vegetables. We’ve found nearly any vegetable works!
What’s your go-to soup or comfort food? Let us know in the comments below!
Chicken and Dumpling Soup
Prep Time: 20 minutes
Time to Make: 40 minutes | Makes 4-5 servings
1 tbsp olive oil
2 tbsp fresh thyme leaves stripped from the branch
2 tablespoons ground thyme
2 celery stalks (cut diagonally into 1/4 inch thick slices)
2 carrots (cut diagonally into 1/4 inch thick slices)
1 medium onion (white or yellow) chopped
2 garlic cloves
3 cups unsalted chicken stock
1 lb skinless, boneless chicken breasts cut into 3/4-inch cubes
1/4 tsp salt
1/2 tsp ground black pepper
4.5 oz all-purpose flower (about 1 cup worth)
1 tsp baking powder
2 tbsp butter
1/2 cup 2% reduced-fat milk or Fairlife Milk
What You Need
Large Soup Pot
Large Mixing Bowl
How to Make the Dumplings
- Combine the flour, baking powder, 1 tbsp of fresh thyme, 1 tbsp of ground thyme, 1/8 tsp of salt, and 1/4 tsp of pepper in a large mixing bowl. Mix these together to they are mixed evenly.
- Melt the butter completely in the microwave and add to the mixing bowl.
- Add milk into mixing bowl and stir until mixed.
- Set aside.
Making the Soup
- Put soup pot on stove and add oil to the pot.
- Add 1 tbsp of fresh thyme, 1 tbsp ground thyme, the cut celery, the cut carrots, onion, and the garlic. Saute the mixture for 5 minutes or until vegetables are a little tender, but not entirely so.
- Pour in the chicken stock and bring this to a boil.
- Once at a boil, add the cut chicken and also add the 1/8 tsp salt that’s remaining and the 1/4 tsp of pepper.
- Reduce heat to medium and cover the pot.
- Let simmer for 10-12 minutes (or until the chicken is fully cooked through). If you are using cooked chicken, this only need to be for about 4-5 minutes to warm up the chicken and let the soup soak in.
- Once chicken is completely cooked, uncover the pot and drop the dumpling dough into the pot. The dumplings should be 2 tsp – 1 tbsp in size depending how big you’d like the dumplings. They expand a decent amount!
- Cover the plot and simmer for another 7 minutes or until dumplings are fully cooked.
- Pour into a serving bowl and you can garnish it with some additional thyme.
Looking for a thicker soup instead of a thin soup? You can add some flour to the soup mixture or bring up the heat before adding the dumplings. If the soup is bubbling, it removes some of the flour from the dumplings and helps thicken the soup.
While this is almost 400 calories per serving, you can reduce the number of calories easily. By reducing the number of dumplings added to the soup by half and adding more vegetables, the calorie count goes down significantly. Another option is reducing the amount of flour a little and filling it with riced cauliflower. While this gives a different taste and texture, it makes it healthier and is still quite delicious!