Thick and creamy chicken vegetable soup with tender, chewy dumplings.
Winter is still hanging on here in Michigan and it’s mid-March. We were lucky enough a couple weeks ago to hit 70 degrees a day or two… but it’s Michigan and winter is back 😦 On cold days, or the day after your husband has oral surgery, the best thing to eat is a hearty soup that will warm you up from the inside out and is easy to eat!
This soup has everything that my heart desires, a thick base, fresh veggies, tender chicken and perfect dumplings. If you’re not a dumpling fan, you haven’t had the right ones… These dumplings are chewy and not overly “bready” like some can be – the outsides are a bit like pasta and the inside is just the right consistency to soak up some extra broth… Total comfort food for a cold night, or for someone that can’t chew very well 🙂
Chicken Vegetable Dumpling Soup
- 2 tbsp butter
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 small onion, chopped
- 1 boneless, skinless chicken breast, chopped
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp ground thyme
- ½ tsp salt
- 4 cups chicken broth
- ¼ cup cold water + 2 tbsp. cornstarch
For the Dumplings:
- 1 cup flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp ground thyme
- ¾ cup milk
- ½ tbsp. vegetable or canola oil
- Melt butter in large stock pot and add carrots, celery and onion. Saute on medium-high heat for 5 minutes.
- Add chicken and season with pepper, garlic powder thyme and salt. Saute until chicken is no longer pink, about 5 minutes
- Add the chicken broth and bring to a boil. Reduce heat to low-medium and simmer, covered, until vegetables are tender, about 15 minutes.
- While soup is simmering, make the dumplings by mixing together all the ingredients, set aside.
- Mix the ¼ cup cold water and 2 tbsp. cornstarch together and pour into soup. Turn heat to medium-high and bring back to boil.
- When soup is boiling, drop dumpling mixture by the spoonful on top of soup.
- Cover and cook on medium-high heat for 15 minutes WITHOUT removing top.
- We like our veggies and chicken cut pretty small, but chop them to your liking, add additional cooking time if needed.
- The dumpling mixture is quite sticky, don’t worry, they turn out perfect – as long as you don’t lift the top while they are cooking! Drop them from a standard spoon and if you need to, push them around to fit them all in.
- This is a totally a meal in itself, or serve with a small side salad.
Prep Time: 10 minutes Total Time: 1 hour Servings: 4
Estimated Calories Per Serving – based on 4 servings – 250. Based on 1% milk in the dumplings.