Creamy Chicken Soup And Dumplings

Homemade Creamy Chicken Soup with wonderful fluffy Dumpling Balls of Goodness is comfort food for the soul. This is the kind of soup you and your family will want to eat again and again!


2 tablespoons vegetable oil
2 1/2 lb boneless, skinless chicken thighs, cubed
1 cup diced yellow onion
1 cup sliced carrot
5-6 cloves garlic cloves, minced
2 teaspoon salt – or to taste
3 teaspoons Ground Black Pepper – or to taste
5 tablespoons salted butter
6 tablespoons all-purpose flour
6 cups chicken broth
½ cup heavy cream
1/2 tablespoon corn starch
½ teaspoon dried thyme
1 tablespoon onion powder
1/2 cayenne pepper
2 bay leaves
1 ½ cups frozen peas
4 tablespoons fresh Italian parsley, minced

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon pepper
2 eggs
1 cups heavy cream


Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.

Using a large spoon or ice cream scoop, form the dough into small round balls about 1 inch (2 ½ cm) in diameter (the dough should yield 14-16 dumplings). Place on cookie sheet & set aside.

In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until just browned, but not cooked all the way through. Remove from the pot and set aside.

Add carrot and onion and cook until just tender, about 3 minutes.

Add the garlic and stir for another minute.

Reduce the heat to medium-low and add the butter, corn starch and flour, stirring constantly for 3 minutes to prevent lumps from forming.

Add the chicken and any accumulated juices back to the pot and stir to coat in the roux.

Add the chicken broth, cream, thyme, salt & pepper and bay leaves and bring to a simmer. Once soup is at a simmer, add the frozen peas, cover, and cook for 15 minutes.

Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. Let the soup simmer for 15 minutes, or until the dumplings are cooked through.

Ladle into bowls, giving 1-2 dumplings per serving.

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