Homemade Spring Chicken Dumpling Soup is your go-to for a wholesome, satisfying meal that’s as easy to make as it is delicious. This recipe brings together tender chicken, fluffy dumplings, and vibrant spring vegetables for a truly comforting experience that’s perfect for any occasion.
Key Ingredients for Homemade Spring Chicken Dumpling Soup
- 2 tablespoons olive oil or unsalted butter
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2/3 cup milk
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley, plus more for garnish
How to Make Homemade Spring Chicken Dumpling Soup
This Homemade Spring Chicken Dumpling Soup is a culinary hug in a bowl, offering a delightful blend of tender chicken, melt-in-your-mouth dumplings, and fresh spring veggies that truly sings. It’s wonderfully simple to prepare, making it an ideal weeknight meal, and the resulting rich, savory broth and satisfying texture are guaranteed to bring smiles all around. Expect this delicious dish to be ready in approximately 45 minutes, allowing you to enjoy its comforting goodness without a lengthy wait.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Broth: Pour in the chicken broth and bring to a simmer. Add the shredded cooked chicken to the pot. Let it simmer gently for about 10 minutes to allow the flavors to meld.
- Prepare the Dumpling Dough: While the broth is simmering, in a medium bowl, whisk together the all-purpose flour, baking powder, salt, and pepper. Make sure these dry ingredients are well combined.
- Form the Dumplings: Gradually stir the milk into the dry ingredients until just combined. Be careful not to overmix; a slightly lumpy batter is perfectly fine and often leads to fluffier dumplings.
- Cook the Dumplings: Drop spoonfuls of the dumpling batter directly into the simmering soup. Aim for about tablespoon-sized dollops, leaving some space between them as they will expand.
- Simmer and Steam: Once all the dumplings are in the pot, cover the pot tightly and reduce the heat to medium-low. Let the dumplings steam and cook for 15-20 minutes, or until they are puffed up and cooked through. Resist the urge to lift the lid during this cooking time, as this can cause the dumplings to become dense.
- Add the Finishing Touches: Stir in the frozen peas and chopped fresh parsley during the last few minutes of cooking. The peas will heat through quickly and add a pop of spring color and sweetness.
- Taste and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the Homemade Spring Chicken Dumpling Soup into bowls, garnishing with extra fresh parsley if desired.
Why You’ll Love This Homemade Spring Chicken Dumpling Soup
You’ll absolutely adore this Homemade Spring Chicken Dumpling Soup for its incredibly comforting and soul-warming qualities. The star of the show is undoubtedly the impossibly fluffy, tender dumplings that soak up the savory chicken broth, creating a truly satisfying bite that’s reminiscent of your favorite childhood memories. Beyond the delightful taste and texture, making this soup at home is a fantastic way to save money compared to store-bought options or restaurant visits, allowing you to enjoy a hearty, gourmet-like meal without a hefty price tag. The inclusion of fresh spring vegetables like peas adds a lovely burst of sweetness and a vibrant touch of color, elevating the entire dish.
Forget the bland, watery versions you might have encountered; this Homemade Spring Chicken Dumpling Soup is a flavor explosion, offering a rich, savory broth packed with tender chicken and that perfect dumpling texture. It’s the ultimate comfort food, perfect for a chilly evening or when you just need a little culinary embrace, and it’s so much more rewarding to create these delicious memories in your own kitchen. So, don your apron, gather your ingredients, and whip up a batch of this delightful soup – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Proper storage is key to enjoying your Homemade Spring Chicken Dumpling Soup for days to come. Once the soup has cooled to room temperature, transfer any leftovers to an airtight container. For refrigeration, the soup will stay fresh for up to 3-4 days. When you’re ready to reheat, gently warm the soup over medium-low heat on the stovetop, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If you plan to freeze portions for future meals, allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Frozen soup will maintain its best quality for up to 2-3 months. Thaw frozen soup in the refrigerator overnight before reheating on the stovetop. For best results with dumplings, it’s often recommended to add freshly made dumplings if you are freezing and reheating a large batch, as dumplings can sometimes become softer upon freezing and reheating.
Final Thoughts
This Homemade Spring Chicken Dumpling Soup truly embodies the essence of comfort food, offering a simple yet deeply satisfying culinary experience. It’s a recipe that’s incredibly rewarding to make at home, proving that delicious, wholesome meals don’t have to be complicated. Give it a try; you might just find your new favorite go-to soup!
Homemade Spring Chicken Dumpling Soup
Ingredients
Equipment
Method
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.2 tablespoons olive oil or unsalted butter, 1 medium yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
- Pour in the chicken broth and bring to a simmer. Add the shredded cooked chicken to the pot. Let it simmer gently for about 10 minutes to allow the flavors to meld.8 cups low-sodium chicken broth, 2 cups cooked shredded chicken
- While the broth is simmering, in a medium bowl, whisk together the all-purpose flour, baking powder, salt, and pepper. Make sure these dry ingredients are well combined.1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Gradually stir the milk into the dry ingredients until just combined. Be careful not to overmix; a slightly lumpy batter is perfectly fine and often leads to fluffier dumplings.2/3 cup milk
- Drop spoonfuls of the dumpling batter directly into the simmering soup. Aim for about tablespoon-sized dollops, leaving some space between them as they will expand.
- Once all the dumplings are in the pot, cover the pot tightly and reduce the heat to medium-low. Let the dumplings steam and cook for 15-20 minutes, or until they are puffed up and cooked through. Resist the urge to lift the lid during this cooking time, as this can cause the dumplings to become dense.
- Stir in the frozen peas and chopped fresh parsley during the last few minutes of cooking. The peas will heat through quickly and add a pop of spring color and sweetness.1/2 cup frozen peas, 1/4 cup fresh parsley
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the Homemade Spring Chicken Dumpling Soup into bowls, garnishing with extra fresh parsley if desired.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup fresh parsley