Creamy Chicken and Dumplings Soup
 
Prep time
Cook time
Total time
 
Creamy and absolutely delicious, the flavor of this soup has just the right ratio of chicken and veggies to dumplings, as well as an amazing flavor from the garlic and dried thyme. It's like the soup is giving you a hug! You are going to love it!
Author:
Cuisine: Comfort Food
Serves: 6-8
Ingredients
  • ¼ cup butter
  • 1½ cups diced carrots
  • 1 large onion, diced
  • 4 stalks celery, sliced
  • 3 cloves of garlic, crushed or finely chopped
  • 1 lb chicken breast, cut into 1-inch pieces
  • ¾ tsp salt
  • ¼ tsp ground black pepper
  • 4 tbsp all-purpose flour
  • ½ tsp dried thyme
  • 1 (12 ounce) can evaporated milk
  • 4 cups chicken broth (4 cups water & 4 tsp bouillon works great)
  • 1 cup frozen peas
  • FOR THE DUMPLINGS:
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp garlic salt
  • 1 tsp granulated sugar
  • ¼ tsp dried thyme
  • ⅛ tsp ground black pepper
  • ¾ cup milk
  • ¼ cup butter, melted
Instructions
  1. In a large soup pot, add ¼ cup butter, carrots, onion, celery, garlic, chicken pieces, ¾ tsp salt, and ¼ tsp ground black pepper. Sauté over medium-high heat until chicken is mostly white and veggies are tender.
  2. Next, add the 4 tbsp of flour and ½ tsp dried thyme. Stir constantly until flour is completely incorporated. Keep vigorously stirring as you add the can of evaporated milk to make sure flour is incorporating into the evaporated milk. Then add the chicken broth or water and bullion. Stir well.
  3. Soup will begin to thicken as it comes back to a boil.
  4. While the soup is coming back to a boil, mix up the dumplings batter.
  5. Start by adding the flour, baking powder, garlic salt, sugar, thyme, and black pepper together in a medium-sized mixing bowl. Stir until thoroughly mixed.
  6. Next, add the milk and melted butter. If the butter is hot, pour some of the milk into it before adding it to the mixture to help it cool down. Use a fork to stir and mix until a nice dough forms. Don't overmix.
  7. Use a cookie scoop or two spoons (as pictured) to make 1.5 tablespoon-sized balls of dough. Drop them into the thickening, simmering soup. Once all of the dough has been placed in the soup, use a spoon to dunk them in the soup, if they haven't been covered in the soup yet. They will float on the top, but just make sure they have a layer of soup on them.
  8. Cover pot with lid and turn down to low (just enough heat that soup is still simmering). Cook with the lid on (don't take it off) for 15 minutes. Check the dumplings with a fork. If needed, cook for an additional 3-5 minutes.
  9. At this point, you can add the frozen peas and carefully stir them in. They will cook very quickly in the hot soup--3-5 minutes--and then you are ready to serve.
  10. Serve and enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/creamy-chicken-and-dumplings-soup/