EASY TO MAKE recipe for Homemade Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This creamy soup is a healthy comfort dinner food! Your families are going to love this chicken and dumpling recipe!
Chicken Dumpling Soup
This Homemade Chicken Dumpling Soup is a favorite comfort food for winter, especially when served with fluffy dinner rolls ! It’s so delicious that when I make it, we often end up having it again the next night because we still crave it, just like what happened last week. I made it on Wednesday, the family wanted it again, so we had it for dinner again on Thursday. Yum!
What makes this chicken and dumpling soup even better, apart from the homemade dumplings, is the generous mix of wholesome veggies it contains. With hearty ingredients like potatoes, celery, and carrots, it’s a complete and satisfying meal that embodies the essence of a classic chicken soup.
Looking for more comforting meals? Check out my homemade chicken noodle soup made with chicken thighs and slow cooker chicken and dumplings too!
Are dumplings hard to make?
Not at all. Homemade dumplings are so easy to make! It’s really just mixing flour, baking powder, salt, egg, water and vegetable oil together and then dropping the dough pieces into hot broth to form the dumpling.
Tip: If you find that the dough is too sticky to handle when ripping apart, just sprinkle some flour on your hands.
My dumplings might not be the prettiest you’ve ever seen, but they sure taste delicious!
Chicken and Dumpling Recipe Ingredients
For the dumplings:
- flour
- baking powder
- salt
- egg
- water
- vegetable oil
For the soup:
- chicken broth (try my crockpot chicken broth )
- chicken breast (you can also use chicken thighs)
- peeled and cubed potatoes
- sliced carrots
- diced celery
Help for this Recipe
Can I substitute or add additional vegetables? Feel fee to make it your own and add additional vegetables if you’re trying to empty out the fridge or freezer – corn, onions, peas, green beans, and bite size cauliflower are all equally good in it. Just don’t skip on the potatoes – never skip on the potatoes!
Can I use chicken bouillon cubes instead of broth? Absolutely, I do it all the time.
Can I make this vegetarian? You sure can. Use vegetable broth instead of chicken broth and don’t add in chicken breast. You might want to add in some additional protein like white or great northern beans.
Hope you enjoy this soup for dinner sometime soon!
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Ingredients
- ▢ 1 1/2 cups all purpose flour
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon salt
- ▢ 1 egg
- ▢ 3/4 cup water
- ▢ 1 tablespoon vegetable oil
- ▢ 8 cups chicken broth
- ▢ 1/2 pound chicken breast boneless, skinless
- ▢ 5 medium potatoes peeled and cubed
- ▢ 1/2 cup carrots thinly sliced
- ▢ 2 stalks celery chopped
Instructions
- In a bowl mix together the flour, baking powder, and salt. In a measuring cup crack open the egg and add 3/4 cup water – whisk with a fork. Add egg-water to flour mixture, along with vegetable oil. Stir with a fork. Use your hands to mix the dough until it’s no longer sticky – you will probably have to add additional flour. I like to add a small handful of flour, mix with my hands and if it’s still sticky, keep repeating with flour until it’s no longer sticky. When done, set aside.
- Bring broth to a boil in large soup pot and and add chicken and potatoes. Continue to cook for 10 minutes on a light boil. Add carrots and celery to the pot and cook a additional 5 minutes.
- Remove chicken from broth and place on cutting board. Shred the chicken up and then place back into the pot.
- Grab your bowl of dough and rip off (I do this with my fingers) small pieces of the dough, dropping them into the boiling soup. Tip: If you find that the dough is too sticky to handle when ripping apart, just sprinkle some flour on your hands. Keep adding small pieces of dough until it’s all gone. Turn heat down to medium and let cook for 5 minutes.
- Serve and enjoy this delicious soup!
Video:
Shredded Chicken Dumpling Soup
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 3/4 cup water
- 1 tablespoon vegetable oil
- 8 cups chicken broth
- 1/2 pound chicken breast boneless, skinless
- 5 medium potatoes peeled and cubed
- 1/2 cup carrots thinly sliced
- 2 stalks celery chopped
Instructions
- In a bowl mix together the flour, baking powder, and salt. In a measuring cup crack open the egg and add 3/4 cup water - whisk with a fork. Add egg-water to flour mixture, along with vegetable oil. Stir with a fork. Use your hands to mix the dough until it’s no longer sticky - you will probably have to add additional flour. I like to add a small handful of flour, mix with my hands and if it’s still sticky, keep repeating with flour until it’s no longer sticky. When done, set aside.
- Bring broth to a boil in large soup pot and and add chicken and potatoes. Continue to cook for 10 minutes on a light boil. Add carrots and celery to the pot and cook a additional 5 minutes.
- Remove chicken from broth and place on cutting board. Shred the chicken up and then place back into the pot.
- Grab your bowl of dough and rip off (I do this with my fingers) small pieces of the dough, dropping them into the boiling soup. Tip: If you find that the dough is too sticky to handle when ripping apart, just sprinkle some flour on your hands. Keep adding small pieces of dough until it’s all gone. Turn heat down to medium and let cook for 5 minutes.
- Serve and enjoy this delicious soup!
Video
Recipe Created by Pamela Reed for brooklynfarmgirl.com
