Imagine...it's snowing outside. The temps are dropping, everything is getting coated in a thick blanket of fluffy white snow. It's so pretty, but so cold. Inside, smells of chicken, carrots, celery, and onions are simmering away in a flavorful broth topped with a fluffy herby dumpling. Could it BE any better?!?!? YUM!
During the summer months, I long for this soup. I'm a fall gal, so I love when the cooler temps come through. It's just perfect for meals like this! There are times when I find great deals on whole chickens and then I make my own broth and chicken, but in this recipe, I use a rotisserie chicken. It's fast and easy and extremely tasty! Depending on where I get the chicken, sometimes I find a lemon-pepper rotisserie chicken and that adds an even more mouth watering goodness to this dish. Try it, totally worth it!
I've mentioned it before, I am huge fan of using granules or the cubes to make broth. My favorite one is Knorr. They make chicken, chicken with tomato, beef, pork....so many and so good. For this soup, I use Knorr chicken. I typically prefer the cubes, it's one cube to 2 cups of water. The granules are 1 teaspoon to 1 cup of water. Both work very well in this recipe.
If you are looking for a fast, easy, and DELICIOUS pot of soup - this is IT. I'm excited to share it and hope you love it as much as my family does! Leave a comment below!
Chicken and Dumplings
Ingredients
For Soup:
- 4 medium carrots diced, roughly ½ in. pieces
- 1 small/medium onion (we like onion so we tend to use a medium) diced, roughly ½ in. pieces
- 3 ribs celery diced, roughly ½ in. pieces
- 5 tablespoon butter
- 2 whole bay leaves
- 3 sprigs fresh thyme, finely chopped (or 2 teaspoon dried)
- 1 sprig fresh rosemary, finely chopped (or ½ teaspoon dried)
- 5 whole fresh sage leaves, finely chopped (or 1 teaspoon dried)
- 1 garlic clove, finely chopped (or 1 teaspoon of jarred garlic or garlic powder)
- 1 teaspoon black pepper roughly 5 twists of fresh cracked pepper if you prefer!
- ¼ cup All purpose flour
- ¼ cup white wine
- 8 cups chicken broth/stock
- 2 cups diced or pulled chicken we use rotisserie chicken for ease and amazing flavor!
For the Dumplings:
- 2 ½ cup self rising flour sifted
- 2 tablespoon herby spice mix see notes
- 1 teaspoon salt* see notes
- 1 teaspoon black pepper roughly 5 twists of fresh cracked pepper if you prefer!
- 1 ½ cup 2% milk
- ¼ cup melted butter
Instructions
- Melt butter in a large pot over medium heat. I use at least a 6 qt pot. You want plenty of room for the broth and the dumplings5 tablespoon butter
- Add the carrots, celery, and onions. Cook for 10 mins, stirring occasionally. Add the soup seasonings, stir and cook for another 5 mins until very fragrant.4 medium carrots, 1 small/medium onion (we like onion so we tend to use a medium), 3 ribs celery, 2 whole bay leaves, 3 sprigs fresh thyme, finely chopped, 1 sprig fresh rosemary, finely chopped, 5 whole fresh sage leaves, finely chopped, 1 garlic clove, finely chopped, 1 teaspoon black pepper
- While that is cooking, prepare the dumplings. In a medium bowl, stir the flour and seasonings together, pour in the milk and melted butter, stir until it just comes together and set aside.2 ½ cup self rising flour, 2 tablespoon herby spice mix, 1 teaspoon salt*, 1 teaspoon black pepper, 1 ½ cup 2% milk, ¼ cup melted butter
- Sprinkle the flour over carrots, celery, and onions mixture and stir until well coated. It will look chunky, but don't worry, it will come together later.¼ cup All purpose flour
- Deglaze the pan with the white wine, cooking and stirring for 1-2 mins.¼ cup white wine
- Add the broth, a little at a time, stirring well after each time to ensure no lumps. Taste and add salt and pepper to taste.8 cups chicken broth/stock
- Simmer on low for about 5 minutes, stirring occasionally. The soup will be fairly thin, but don't worry - it'll thicken up nicely with the dumplings!
- Add in the chicken, keep on a low simmer. You want the soup to be hot to cook the dumplings, but not too hot that it breaks them down.2 cups diced or pulled chicken
- Drop the dumplings in the soup by spoonful. You can use a #50 cookie scoop or just 2 spoons. Cover the pan and allow the dumplings to steam until a toothpick inserted into a few of the dumplings comes out clean. Depending on the size dumplings you scoop into the soup, this could take 10-20 mins for them to fully cook.
- Ladle this delicious soup into bowls and sprinkle with fresh parsley and fresh cracked pepper, if desired.
- Soup keeps well in the fridge for 3-4 days to enjoy the leftovers! Just warm on the stove or in the microwave.
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