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Pioneer Woman Chicken and Dumpling Soup

Pioneer Woman Chicken and Dumpling Soup - recipe card
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A comforting, hearty soup featuring tender chicken, vegetables, and soft, fluffy dumplings floating in a rich, savory broth. The dumplings are light and pillowy, soaking up the flavorful liquid, making every spoonful a warm hug.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and diced into 1/4-inch pieces (about 1 cup)
  • 2 celery stalks, diced into 1/4-inch pieces (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts (about 2 large)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper, freshly ground
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1 cup frozen peas
  • For the dumplings:
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3 tbsp unsalted butter, cold and cut into small pieces
  • 3/4 cup whole milk

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter and let it melt until it foams and the foam begins to subside, about 2 minutes.
  2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and the onion turns translucent, about 5–6 minutes. You want them to be fragrant but not browned.
  3. Add the garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown, as it will turn bitter.
  4. Sprinkle the 1/3 cup flour over the vegetables. Stir well to coat all the vegetables evenly. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste. The mixture will look pasty.
  5. Slowly pour in the chicken broth, stirring vigorously with a whisk to prevent lumps. Scrape the bottom of the pot to release any browned bits.
  6. Add the chicken breasts, salt, pepper, thyme, and parsley. Bring the soup to a low boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer gently for 20 minutes.
  7. While the soup simmers, make the dumpling dough. In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  8. Pour the milk into the flour mixture and stir with a fork just until the dough comes together. Do not overmix; the dough should be soft and slightly sticky. Cover and set aside.
  9. After 20 minutes, remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
  10. Return the shredded chicken to the soup and stir in the frozen peas. Taste the broth and adjust seasoning with more salt and pepper if needed.
  11. Drop the dumpling dough by rounded tablespoons onto the surface of the soup, spacing them about 1 inch apart. Do not stir the soup after adding the dumplings.
  12. Cover the pot and simmer gently over low heat for 15–18 minutes, until the dumplings are puffed and cooked through. To test, insert a toothpick into the center of a dumpling; it should come out clean.
  13. Serve immediately, ladling the hot soup and dumplings into shallow bowls. Garnish with extra fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. The dumplings will continue to absorb broth, so add a splash of broth or water when reheating. Freeze the soup (without dumplings) for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop, then make fresh dumplings to serve. To reheat a single serving, warm in a saucepan over medium-low heat, stirring occasionally, until steaming (about 10 minutes).

Nutrition

Keywords: chicken and dumpling soup, pioneer woman, chicken soup, dumpling soup, comfort food, homemade soup, chunky chicken soup, old-fashioned chicken soup, easy dinner, one-pot soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-and-dumpling-soup-recipe/