Homestyle Chicken and Dumpling Soup

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Chicken and dumpling soup is comfort food at its finest! It’s perfect for the cold winter months. Or that awkward time between winter and spring when the weather really can’t make up its mind. If you’re so ready for spring though and wanting the perfect spring dessert, be sure to check out these lavender cookies!

This soup is so easy to make, nutrient dense and packed with protein. You’ll feel full all night! This recipe also makes a pretty big batch so it’s perfect for leftover lunches.

Ingredients

Chicken Soup

• ¼ cup unsalted butter
• 1 yellow onion chopped
• 3 large carrots peeled and chopped
• 4 ribs celery chopped
• ¼ cup all-purpose flour
• 3 garlic cloves minced
• 8 cups chicken broth or bone broth
• 3 cups chicken* cooked and shredded
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons Herbes de Province

Dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon Herbes de Provence
• 3 tablespoons unsalted butter melted
• ¾ cup whole milk

How to Make Chicken and Dumpling Soup

• In a large pot, melt the butter and add in the onions, carrots and celery. Cook until soft and fragrant. Add in the garlic and cook for another 30 seconds. Add the flour, salt and herbs and cook, stirring constantly, for a couple of minutes.
• Add in the broth and shredded chicken. Bring to a simmer. Meanwhile, make the dumplings. In a large mixing bowl, whisk together the flour, baking powder, salt, and herbs. Pour in the milk and melted butter and stir with a wooden spoon until a shaggy dough forms. Using your hands, knead into a dough ball until all of the flour is incorporated. If the dough is too dry, add more milk as needed, 1 tablespoon at a time.
• Using a cookie scoop, portion the dumplings and plop them into the summering soup. Cover and let simmer for 15 minutes. Be sure to keep covered the whole time so the dumplings steam. Remove from heat, give the soup and stir and enjoy!