Hot soup on a cold day always hits the spot, and Homemade Chicken Soup with Dumplings is our absolute favorite
My mom always made the most delicious chicken soup with dumplings when I was a kid, and it took her hours to make.
I don’t have the time or patience for that, so I came up with the quick and easy version, and if do a little prep work ahead of time, this comes together in a snap.
Homemade Chicken Soup with Dumplings
I almost always double this recipe and simultaneously cook two pots on the stove. Don’t double it in the same pot – it will overflow!
My family of four loves this soup, and we’ll eat almost one whole pot for dinner, and everyone likes the leftovers (and this saves me another night of cooking!).
It’s really not much more work to make 2 batches, so consider it when you shop for ingredients.
A little prep work in advance will make this recipe come together very quickly at dinnertime.
Here are the two things you can do ahead of time to make dinner prep faster:
- Cook and shred the chicken in advance. I use my stand mixer to shred baked chicken and it works like a charm. Store in the fridge until you’re ready to make your soup.
- Chop your carrots, onions, and parsley in advance. Store in a container in the fridge until it’s time to cook.
How to Make Chicken Soup with Dumplings
I almost always prep my chicken and veggies in advance because I love not having to multitask the prep while I’m making the soup. Here’s the recipe, with and without those time-saving tips:
- 1lb. of boneless, skinless chicken
- 2 tsp. olive oil
- 1/4 cup flour
- 4 cups of chicken broth (a 32oz. box)
- 1 cup of water
- 2 small to medium onions, chopped
- 6 carrots, peeled and chopped
- 1 cup of frozen peas
- 1 cup of frozen corn
- 1 teaspoon of dried oregano (optional)
- 1/2 cup chopped parsley, divided -1/4 c. for the soup, 1/4 c. for the dumplings (optional)
- Bisquick mix, 2 cups
- 2/3 cup milk
- Cook the chicken. Cut up into bite-sized pieces and sauté in the olive oil until cooked browned and cooked through.
- In your soup pot, whisk together the flour and 1 cup of the chicken broth until well combined. Then add the water and the rest of the chicken broth and heat over medium high heat.
- Add the chopped onions and carrots and bring to a boil. Lower heat, cover and simmer for about 5-7 minutes until carrots are just about tender. Remove cover. Add the peas, corn and oregano. The oregano is optional.
- Cook for another 2-3 minutes. Add the chicken and 1/4 cup of the parsley. Stir and cook for 2-3 more minutes. While this is cooking, make your dumplings.
- Combine 2 cups of Bisquick and 2/3 cup of milk. Use a fork to stir in the remaining 1/4 cup of parsley. All of the parsley in this recipe is optional. You can make the recipe without it but it adds some nice fresh flavor and color.
- Drop dumpling dough by the spoonful on top of the soup and over low heat, cover the pot and cook them about 10 minutes or until a toothpick comes out clean. Make your dumplings generally the same size so they cook evenly.
To give yourself a jump start on this recipe, you can prepare a few things in advance. The chicken can be cooked as directed in advanced, or baked and shredded in advance, and stored in a container in the refrigerator until you're ready to make the soup. Really pressed for time? Use a store-bought rotisserie chicken!
The carrots, onions, and parsley can all be chopped in advance, too.
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Amount Per Serving: Calories: 274Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 795mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 19g