This soup will hit your mouth like BAM! The perfect dreamy, creamy, comforting chicken soup + dumplings. Does it get any more comfort food then this? I think not. 
While the Holiday cheer was wrapping up I was all like *Creamy Chicken and Dumpling Soup must happen now!* Parties are over, gatherings are over, and I don’t have to share with anyone! This soup = Not for sharing! That is, unless your trying to impress your hunky new man (or woman), or trying to prove to your kids that you are indeed the best cook ever and nobody will ever come close to Mama’s home cooking.
Speaking of Mama’s home cooking… I have an 8 year old that is determined to tell me about every single time in his life that he hated my food. Today in the car I heard something along the lines of:
“Remember that time that you made that lasagna with the broccoli and squash and you promised me that you were going to save a corner with no veggies for me, and then you didn’t, and then you actually burnt it and I hated it. Remember that time?”
Of course I remember that time honey, the time I actually tried to get you to eat broccoli and you acted like I was trying to kill you. How could I possibly forget that you don’t understand that cruciferous veggies are loaded with all the good stuff to keep your little body growing the right way? How could I possibly forget that I didn’t make enough béchamel to cover the noodles completely and ONE BITE got a little crispy on top? One….bite….!!!!! Kids, they don’t forget a thing!
Cooking Tips and Techniques
- I used chicken breasts for this soup, however you could sub 2 cups of shredded chicken if you’d like.
- I added 1/2 cup finely chopped kale for some extra nutrients. I added it very last so it didn’t get soggy and gross. I promise, you can’t even tell it is there! Oh Hi Kale!
- I adapted this recipe for the dumplings. I used whole wheat white flour, which does yield a courser dumpling. I advise using whole wheat flour MOST of the time, but if your family isn’t used to whole grains you might want to sub 1/2 all purpose. I loved the dumplings, they had a great flavor, and the longer they sat in the broth the better they were!
- The dumplings will get bigger after you drop them in your pot. Small dumplings = better dumplings because if you make them too big you will end up with a weird center.
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Creamy Chicken and Dumpling Soup
By Published: January 4, 2015
- Yield: 6 Servings
- Prep: 15 mins
- Cook: 35 mins
- Ready In: 50 mins
This super silky milk based soup will have your family smiling ear to ear on cold winter days. Great for thermoses and …
Ingredients
- 2 chicken breasts
- 1 large onion
- 1 cup carrots
- 2-3 stalks celery
- 1 stick salted butter
- 1/2 cup flour I used whole wheat white flour
- 4 cups milk I used whole milk
- 2 cups chickenstock homemade or organic
- 1/2 tsp pink himalayan or kosher salt
- freshly cracked black pepper to taste
- 1/2 cup kale finely chopped
- 1 cup flour for dumplings, I used whole wheat white flour
- 2 tsp baking powder for dumplings
- 1 tsp pure maple syrup for dumplings
- 1/2 tsp kosher or pink himalyan salt for dumplings
- 1 Tbsp cold butter for dumplings
- 1/2 cup milk for dumplings
- 1/8 tsp garlic powder for dumplings
- 1/8 tsp paprika for dumplings
Instructions
- For the soup: Dice carrots, onion, celery. Cut chicken breasts into small bits and toss them in 1/4 cup flour. Put carrots, onion, celery, and chicken into large pot with butter, and cook over medium heat until chicken is cooked through and veggies are tender. Add the additional 1/4 cup flour, stir into a paste. Slowly add milk 2 cups at a time, stirring continuously and allowing to thicken. Finally add chicken stock, and bring to a simmering boil.
- For the dumplings: Mix flour, baking powder, salt, and spices together. Cut in tablespoon of butter until mixture is course. Add milk and syrup until mixture comes together and is able to be rolled into balls. You may need an additional 1-2 Tbsp of milk. Roll dumplings into balls, dropping into boiling soup as you roll. Reduce heat and cover for about 15 minutes.
- To finish: finely chop kale, throw in pot, add additional salt and pepper to taste.
looking forward to trying this recipe, however, it would be nice if the “printer friendly ” version didn’t print 8 pages 3 of which are full page color pics!! Wasted all of the ink I had.
Machelle,
Thanks for bringing this to my attention. I’m so sorry that you wasted your ink! I do have a few suggestions for you for the future. When you click on the Print Friendly button it will bring up some options at the top of your page. To the right there is a box you can click to eliminate the pictures all together. This alone will drastically reduce the size of your document. There is also a drop down arrow that allows you to vary your text size. If you make it smaller you will end up with less pages. Doing these two things should allow you to print any given recipe and save about 5 pages, and lots of ink. As I mentioned to you on Pinterest, I’ve been trying to find a better alternative for printing my recipes but I’m unsure if I switch to a different recipe plugin that allows you to just print the recipe itself, if I will loose all of the recipes I already have. I’m looking into that issue today. Sometimes technology just isn’t very fun! Hope you enjoyed the recipe!
hmm.. I guess I never thought about printing it out on paper. I just take a pic of the recipe and store it in a photo album (titled “recipes” of all things!) on my iPad. That way I always know where it is, and I can pull it up when I need it without having to search around for it! Thanks for a great recipe! (This saves ink and trees, Machelle! lol!)
This was delicious!! Thank you do much for your detailed recipe and instructions. I will be making this again and again. So creamy and comforting.
Can you please tell me what old cbutter is? I have googled it and cannot find anything. I want to make this soup tomorrow! Thank you.
I apologize for the delay Michele, I was on vacation. That is simply a typo that is supposed to say cold butter. I’m so sorry I didn’t catch that and you spent time trying to figure it out! Hope you enjoyed the soup!
Do you know if the soup base freezers well?
Thanks for asking Dawn! Creamy soups do not freeze as well as brothy soups because the dairy can “break” or separate. This recipe doesn’t contain heavy cream which separates easier, but freezing could still change the consistency a bit. I would suggest trying it with a small portion of the soup first, and re-heating very slowly to try to prevent any separation issues. If it works out well then you could go ahead and freeze a larger portion. Next time I make a creamy soup I will freeze some and be able to give you a definite answer of how it turned out.
I would recommend only making the dumplings just a tad bigger than the pad of your thumb. I made them waayy too big the first time!
Looks good, but I think your mixture is supposed to be coarse, not course.
Ah ha! The grammar police have gotten me!
Thanks, you are totally right…. And I thought I was pretty good about these things. haha!
This soup was simply ah-mazing! My husband and I couldn’t help but gobble up 4 of the 6 servings
Thanks for sharing, I can’t wait to make it again!
Made this for dinner tonight. It is SO good! Total comfort food, perfect on a cold wet day like we had here today. Thanks for the recipe. It’s a keeper!
Trying your ideas. Soup in the pot and dumplings on their way.. For those grammatically correct people and needing friendly printing.. Try screen shots on an iPad
it has made my life a lot easier!
Making cornmeal dumplings and going to try the maple syrup.. Husband is not a fan of traditional (yummy my fav flour dumplings.
How does taking screen shots help with the grammar??
Love Love Love the dumplings from this recipe! I made them today with instant cream soup and they were scrumptious! Thank you so much, you’ve made my life a bit better.
Ever tried this with Gnocchi in place of dumplings?
I have not Jason but I’m sure it would be phenomenal! Let me know if you give it a shot.
Can you omit the maple syrup? This is the only recipe that doesn’t cause me to go shopping except for the syrup plus my husband is a diabetic and we try to avoid as much added sugar as possible.
Yes you can!
Do u have to use pure syrup
This was AMAZING!! I substituted the maple syrup for honey…delicious!! I googled a ton of recipes for chicken & dumplings and they all called for condensed soups, YUK!! I LOVE to cook and it’s even better when its from scratch. Thank you for this wonderful recipe. Looking forward to trying more of your creations!
I agree, recipes using condensed soups don’t really seem like recipes to me. Glad you enjoyed!