Prep 25 mins
Cook 15 mins
A warm hearty bowl of soup for those cool autumn days.
Make and share this Chicken and Dumpling Soup recipe from Food.com.
- Start out by putting together the dough for your dumplings. Mix together the flour, salt and baking powder. Then slowly add in your ice water. Keep adding it in until you have enough to form a nice dough ball. Knead your dough for about 5 minutes and then set it the side and let it rest while you work on the other end of the soup.
- In a large pot add together your stock, chicken, carrots, celery, garlic, basil, oregano, and celery salt. Heat it up on medium heat and let the chicken cook through. When the chicken is cooked, remove it and set it to the side.
- Now grab up your dough and roll it out about 1/4" thick with your rolling pin. Cut it into small squares and place them in your hot broth. As they cook up, they will rise to the top of the broth.
- While your dumplings are cooking, go ahead and shred your chicken up. Add it to your soup. Last but not least, add in the half and half and give it a couple swirls around the pan to incorporate everything together.
This was great! So simple, with ingredients I usually have on hand. I may try to add an onion next time as well.
I liked this a lot, mine was more like chicken and dumpling than soup which was a good thing for DH. This is a heavy dumpling, which we prefer, only I cooked it longer than stated. I followed the directions and the flavor was wonderful! A previous review stated these dumpling were dinky, they are whatever size you cut them! True southern dumplings are not light and fluffy but that is a matter of preference. We enjoyed this very much, great flavor! I also thought the chicken to dumpling ratio was right on. Thanks for posting!
I use heavy cream instead of half and half and instead of these dinky little dumplings I use the fluffy dumpling recipe on the bisquick box. perfect!