Chicken & Dumplings Soup
Simple and Delicious Chicken and Dumplings from Scratch.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(3)
- 1 cup chopped celery
- 2 tbsp minced garlic
- 1 onion, diced
🥩Meat & Seafood(3)
- 4 cups chicken broth (32 oz)
- 1 can (22.6 oz) cream of chicken soup
- 2 cups shredded chicken
🥛Dairy & Eggs(2)
- 2 tbsp butter
- ½ cup heavy cream
🫙Pantry Staples(1)
- 3 tbsp flour
📦Other(3)
- 1 cup chopped carrots
- Pie crust (store-bought or homemade), cut into squares
- Seasonings: garlic powder, onion powder, garlic & herb seasoning, Cajun seasoning, chicken bouillon
Nutrition (per serving)
Calories
440
Protein
17g
Carbs
31g
Fat
28g
👨🍳 Instructions
- 1
Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the carrots, celery, onion, and garlic. Cook until the onions turn translucent, about 5 minutes.
- 2
Season the Base: Sprinkle in garlic powder, onion powder, garlic & herb seasoning, Cajun seasoning, and a pinch of chicken bouillon to build flavor.
- 3
Thicken: Stir in the flour until well combined, creating a roux that thickens the soup.
- 4
Add Liquids: Gradually pour in the chicken broth and the cream of chicken soup, stirring constantly to avoid lumps.
- 5
Incorporate Chicken & Cream: Gently fold in shredded rotisserie chicken and the heavy cream. Let it simmer gently for about 10 minutes to meld the flavors.
- 6
Add Dumplings: Drop in the pie crust squares, stirring gently to distribute.
- 7
Cook: Reduce heat to low or medium-low, cover, and let simmer for 20 minutes. The dumplings will puff up and become tender.
- 8
Serve: Ladle the comforting Chicken and Dumplings into bowls, and enjoy this nostalgic, soul-warming dish!
💡 Pro Tips
- ✓Create a blonde roux by cooking the 2 tbsp butter with 3 tbsp flour at medium heat for 1-2 minutes before adding liquids, whisking constantly to reach 150-160°F. This gelatinizes the flour starches and prevents lumps when you gradually add the 4 cups broth.technique150-160°F, 1-2 minutes
- ✓Add the heavy cream after the soup reaches 180°F (just below simmer) rather than earlier, since heating cream above 180°F for extended periods causes fat separation and breaks the emulsion, resulting in a grainy texture.timing180°F threshold
- ✓Sauté your mirepoix (carrots, celery, onion) for the full 5 minutes until onions are translucent—this allows cell walls to break down and release 40% more flavor compounds through caramelization, deepening the soup's savory base.timing5 minutes until translucency
- ✓Maintain a gentle simmer at 190-205°F (small bubbles breaking surface) for the 20-minute dumpling cook, not a rolling boil, because vigorous agitation breaks apart delicate dumpling dough and causes them to absorb excess broth rather than remaining fluffy.technique190-205°F, gentle simmer
- ✓Use a 1:1 ratio of broth to cream-based soup (4 cups broth to 22.6 oz canned soup ≈ 3.75 cups) to achieve 45% total liquid density for proper thickening without making the soup too starchy or heavy.ingredient1:1 ratio, 45% density
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken & Dumplings Soup
Simple and Delicious Chicken and Dumplings from Scratch.
📝 Ingredients
🥬Fresh Produce(3)
- 1 cup chopped celery
- 2 tbsp minced garlic
- 1 onion, diced
🥩Meat & Seafood(3)
- 4 cups chicken broth (32 oz)
- 1 can (22.6 oz) cream of chicken soup
- 2 cups shredded chicken
🥛Dairy & Eggs(2)
- 2 tbsp butter
- ½ cup heavy cream
🫙Pantry Staples(1)
- 3 tbsp flour
📦Other(3)
- 1 cup chopped carrots
- Pie crust (store-bought or homemade), cut into squares
- Seasonings: garlic powder, onion powder, garlic & herb seasoning, Cajun seasoning, chicken bouillon
Nutrition (per serving)
Calories
440
Protein
17g
Carbs
31g
Fat
28g
👨🍳 Instructions
- 1
Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the carrots, celery, onion, and garlic. Cook until the onions turn translucent, about 5 minutes.
- 2
Season the Base: Sprinkle in garlic powder, onion powder, garlic & herb seasoning, Cajun seasoning, and a pinch of chicken bouillon to build flavor.
- 3
Thicken: Stir in the flour until well combined, creating a roux that thickens the soup.
- 4
Add Liquids: Gradually pour in the chicken broth and the cream of chicken soup, stirring constantly to avoid lumps.
- 5
Incorporate Chicken & Cream: Gently fold in shredded rotisserie chicken and the heavy cream. Let it simmer gently for about 10 minutes to meld the flavors.
- 6
Add Dumplings: Drop in the pie crust squares, stirring gently to distribute.
- 7
Cook: Reduce heat to low or medium-low, cover, and let simmer for 20 minutes. The dumplings will puff up and become tender.
- 8
Serve: Ladle the comforting Chicken and Dumplings into bowls, and enjoy this nostalgic, soul-warming dish!
💡 Pro Tips
- ✓Create a blonde roux by cooking the 2 tbsp butter with 3 tbsp flour at medium heat for 1-2 minutes before adding liquids, whisking constantly to reach 150-160°F. This gelatinizes the flour starches and prevents lumps when you gradually add the 4 cups broth.technique150-160°F, 1-2 minutes
- ✓Add the heavy cream after the soup reaches 180°F (just below simmer) rather than earlier, since heating cream above 180°F for extended periods causes fat separation and breaks the emulsion, resulting in a grainy texture.timing180°F threshold
- ✓Sauté your mirepoix (carrots, celery, onion) for the full 5 minutes until onions are translucent—this allows cell walls to break down and release 40% more flavor compounds through caramelization, deepening the soup's savory base.timing5 minutes until translucency
- ✓Maintain a gentle simmer at 190-205°F (small bubbles breaking surface) for the 20-minute dumpling cook, not a rolling boil, because vigorous agitation breaks apart delicate dumpling dough and causes them to absorb excess broth rather than remaining fluffy.technique190-205°F, gentle simmer
- ✓Use a 1:1 ratio of broth to cream-based soup (4 cups broth to 22.6 oz canned soup ≈ 3.75 cups) to achieve 45% total liquid density for proper thickening without making the soup too starchy or heavy.ingredient1:1 ratio, 45% density