Chicken and Dumplings Soup has rotisserie chicken with chopped veggies and frozen dumplings in a rich broth that makes it an easy meal.
Chicken and Dumplings Soup
By Sue Lau | Palatable Pastime
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Chicken and Dumplings Soup is my recipe of the day with the blogging group Sunday Funday. We post once per week on changing topics. This week we are doing soup recipes for National Soup Month. Glad you could join us!
Print Recipe
My recipe today is for a quick and dirty sort of chicken and dumpling soup using frozen bagged dumplings (such as the Reames brand).
I am not really sure how available these are outside of the Midwest. But you can feel free to use another brand or make your own. I think may be gnocci or thick egg noodles might also suffice. Possibly even cut biscuit dough or drop dumplings if you prefer.
This is all meant to be very comfort food and it’s something I made after shopping using the rotisserie chicken grabbed at the market. If you change up your dumplings, be aware the cook time might change so just test the doneness as you go.
Sunday Funday
National Soup Month
- Bacon Cheeseburger Soup from Amy’s Cooking Adventures
- Cabbage Roll Soup from A Day in the Life on the Farm
- Chicken and Dumplings Soup from Palatable Pastime
- Chicken Enchilada Soup from Karen’s Kitchen Stories
- Homemade Golden Mushroom Soup from Food Lust People Love
- Keto Broccoli & Tomato Soup from Sneha’s Recipe
Chicken and Dumplings Soup
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Chicken and Dumplings Soup
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Chicken and Dumplings Soup
Equipment
- Dutch oven or soup pot
Ingredients
- 1-1/2 pounds shredded roast chicken rotisserie
- 2 tablespoons olive oil
- 2 ribs celery sliced
- 1 large onion chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons poultry seasoning
- 1/2 teaspoon dried thyme
- 2 cups frozen sliced carrots
- 2 teaspoons minced garlic
- 6 cups chicken broth
- 12 ounces Reames frozen dumplings
- 1-1/2 cups whole milk
- 2 cups water
- 1/4 cup cornstarch
- 1 sprig parsley
Instructions
- Prep chicken discarding skin and bones. Cut chicken into nice sized chunks.
- Chop the celery and onion; saute in the olive oil until they start to soften, then add in the seasonings, frozen carrots, garlic and chicken broth. Bring to a boil.
- Add the frozen dumplings and cook, covered, about 30 minutes.
- When they are tender, whisk the cornstarch into the water, adding that with the milk and the chicken.
- Return to a simmer then cook another minute or so until the slurry thickens the broth some.
- Garnish with parsley if desired.
Notes
nutrition facts are not currently calculating- will look into this today or tomorrow, Sue
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