This chicken dumpling soup is ultra-cozy, comforting, and creamy! Featuring drop dumplings made from scratch, savory seasonings, and tender shredded chicken, you’ll have a hard time stopping at just one bowl.
¼cupfresh herbsuse a mix of chives and dill (finely chopped)
½cupbuttermilk
½cupheavy cream
Instructions
For the soup
Heat a heavy bottomed pot to medium heat, add olive oil and onions. Sautee for 5 minutes.
Add carrots and celery and cook for another 5 minutes. Add garlic and cook for another 1 minute.
Add thyme and oregano, and mix to combine. Add in the butter and flour and cook on low until golden browned about 2 minutes.
Slowly add chicken stock and then add the chicken, bring to a boil and cook the chicken until fully cooked (about 10-15 minutes, cook for 25 minutes if using chicken breast). Add salt and taste for seasoning.
Once the chicken is cooked through, remove it from the pot & carefully shred it with two forks.
Add heavy cream and bring to a boil.
For the dumplings
While chicken cooks, prepare the dumplings mixture. In a medium bowl, combine the flour, baking powder, salt, mix to combine. Add the chopped herbs and mix to combine. Pour in the buttermilk and heavy cream, fold the ingredients into each other until a dough forms. It may look a little dry at first, but it will come together. Don't over mix.
To drop the dough, use a cookie scoop or 2 tablespoons, freeform the prepared herbed dumpling dough into tablespoon-sized dumplings, dropping the dumplings into the pot one by one.
Once all the dumplings have been added to the pot, cover & simmer for 8-10 minutes or until the dumplings are puffy & cooked through. Taste and season with additional salt as desired.
Ladle the soup into bowls and top with chopped dill. Serve hot.
Video
Notes
Storage & Reheating: Leftover chicken and dumplings will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat on the stovetop or in the microwave, adding a little extra chicken stock or broth if the soup needs to loosen up a little.Freezing: I don’t suggest freezing leftover chicken and dumplings, as the texture of the dumplings changes as they freeze & thaw.