Is there anything more comforting than a bowl of warm, hearty soup on a chilly day? This Chicken and Dumpling Soup with Velvety Herb Infusion takes that feeling to a whole new level. Forget bland, boring soup – the subtle herb infusion is the secret ingredient that transforms this classic comfort food into something truly special. It’s the perfect way to warm up from the inside out!
This isn’t just any chicken and dumpling soup. The addition of thyme and rosemary early in the cooking process creates a “velvety herb infusion” that permeates every spoonful. It’s a simple twist that elevates the entire dish, making it taste like you spent hours slaving away in the kitchen. But shhh! We won’t tell anyone how easy it really is.
I remember my grandmother making chicken and dumpling soup on snowy days. The aroma would fill the house, and the anticipation was almost unbearable. This recipe is an ode to those memories, with a little extra herbal magic thrown in. It’s the kind of meal that nourishes both body and soul. This soup is incredibly versatile. You can easily adjust the ingredients to suit your preferences or use up whatever you have on hand. Whether you’re a seasoned cook or just starting out, this recipe is guaranteed to be a success.
What Makes This Chicken and Dumpling Soup Special?
So, what exactly is it that sets this chicken and dumpling soup apart? The secret lies in the herbs! By adding thyme and rosemary early in the cooking process, we allow them to infuse the broth and chicken with their aromatic essence. This creates a depth of flavor that you simply won’t find in other recipes.
But it’s not just about the herbs. We also use chickpeas to add a boost of protein and fiber, making this soup a complete and satisfying meal. Plus, the fluffy, tender dumplings are the perfect complement to the savory broth and tender chicken. Ready to get cooking?
Ingredients for Your Velvety Herb Infused Chicken and Dumpling Soup
Here’s everything you’ll need to create this comforting masterpiece. Don’t worry if you don’t have everything on hand – we’ll talk about substitutions later.
- 2 tablespoons olive oil: Used for sautéing the vegetables and building a flavorful base.
- 1 cup diced carrots: Adds sweetness, color, and nutrients to the soup.
- 1 cup diced celery: Contributes a subtle savory flavor and aromatic depth.
- 1 cup diced onion: The foundation of many great soups, providing a pungent and savory base.
- 4 cups chicken broth: The liquid base of the soup, preferably low-sodium to control the salt level. Homemade broth will add even more richness!
- 2 cups cooked chicken, shredded: Adds protein and heartiness to the soup. Rotisserie chicken works great for convenience.
- 1 (15-ounce) can chickpeas, drained and rinsed: Adds protein, fiber, and a creamy texture to the soup.
- 1 teaspoon dried thyme: One of the key herbs for the velvety herb infusion, adding an earthy and slightly floral flavor.
- 1/2 teaspoon dried rosemary: The other key herb, contributing a piney and aromatic note.
- 1/4 teaspoon black pepper: Adds a touch of spice and enhances the other flavors.
- Pinch of salt: To taste, adjusting the seasoning as needed.
- 1 cup all-purpose flour: The base for the dumplings, providing structure and texture.
- 1 1/2 teaspoons baking powder: Helps the dumplings rise and become light and fluffy.
- 1/2 teaspoon salt: Adds flavor to the dumplings.
- 1/2 cup milk: Adds moisture and richness to the dumpling dough. You can substitute non-dairy milk if needed.
- 2 tablespoons chopped fresh parsley, divided: Adds a fresh, vibrant flavor and color to the soup, both during cooking and as a garnish.
Ingredient Substitutions:
- Chicken: If you don’t have cooked chicken, you can use leftover turkey, or even canned chicken (though the flavor won’t be as good). For a vegetarian version, omit the chicken and add more chickpeas or other beans.
- Chickpeas: Any type of bean will work in this soup. White beans like cannellini or navy beans would be a great substitute.
- Herbs: If you don’t have dried thyme or rosemary, you can use Italian seasoning as a substitute. Fresh herbs will also work – just use about 1 tablespoon of each, chopped.
- Milk: Any type of milk will work in the dumpling recipe. Use a non-dairy milk like almond, soy, or oat milk to make the recipe dairy-free.
- Flour: For a gluten-free version, use a gluten-free all-purpose flour blend. Be sure to check the label to ensure it’s a 1:1 replacement for regular flour.
Step-by-Step Directions for Velvety Herb Infused Chicken and Dumpling Soup
Now for the fun part! Follow these simple steps to create your own batch of comforting chicken and dumpling soup.
- Heat the oil and sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This step is crucial for building flavor, so don’t rush it! The vegetables should be tender, but not browned.
- Add the broth and simmer: Pour in the chicken broth and bring to a simmer. A simmer is when small bubbles gently rise to the surface. Avoid boiling, as this can toughen the chicken. Add the shredded chicken, chickpeas, thyme, rosemary, pepper, and a pinch of salt. Stir to combine.
- Prepare the dumpling dough: While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Make sure the baking powder is fresh, or your dumplings won’t rise properly.
- Combine the wet and dry ingredients: Stir in the milk until just combined. Be careful not to overmix the dough. Overmixing will develop the gluten in the flour, resulting in tough dumplings. The dough should be slightly sticky.
- Drop the dumplings into the soup: Drop spoonfuls of dough into the simmering soup. Use two spoons to shape the dumplings, or a small cookie scoop for uniform size. Don’t overcrowd the pot – you may need to cook the dumplings in batches.
- Cook the dumplings: Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through. Resist the urge to lift the lid too often, as this can release steam and prevent the dumplings from cooking evenly. The dumplings should be puffed up and slightly golden brown.
- Add the parsley and serve: Stir in 1 tablespoon of fresh parsley before serving. This adds a pop of freshness and color to the soup.
- Serve and enjoy: Ladle the soup into bowls and garnish with the remaining parsley. Serve hot with a side of crusty bread for dipping.
Expert Tips and Serving Suggestions
Want to take your chicken and dumpling soup to the next level? Here are some expert tips and serving suggestions to help you create the perfect bowl.
- Use homemade chicken broth: For a richer, more flavorful soup, use homemade chicken broth. It’s worth the effort, I promise!
- Finely dice the vegetables: Dicing the carrots, celery, and onion into small, even pieces (brunoise) ensures they cook evenly and create a more refined texture.
- Don’t overmix the dumpling dough: Overmixing develops the gluten in the flour, resulting in tough dumplings. Mix just until the ingredients are combined.
- Cook the dumplings in a single layer: If the dumplings are too crowded in the pot, they won’t cook evenly. Cook them in batches if necessary.
- Add a squeeze of lemon juice: A squeeze of fresh lemon juice at the end brightens up the flavors of the soup.
- Garnish with fresh herbs: In addition to parsley, try garnishing with fresh thyme or rosemary for an extra burst of flavor.
Serving Suggestions:
- Serve with a side of crusty bread or biscuits for dipping.
- Pair with a simple green salad for a light and refreshing meal.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Sprinkle with grated Parmesan cheese for a savory touch.
Storage and Reheating:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
- You can also reheat the soup in the microwave, but be careful not to overcook the dumplings.
- The dumplings may become slightly softer upon reheating, but they will still be delicious.
Make-Ahead Ideas:
- The soup base (without the dumplings) can be made up to 2 days in advance and stored in the refrigerator.
- Prepare the dumpling dough ahead of time and store it in the refrigerator for up to 2 hours.
- When ready to serve, simply bring the soup to a simmer and drop in the dumplings.
I encourage you to try this recipe and share your feedback in the comments below! What are you waiting for? Get cooking!
Frequently Asked Questions About Chicken and Dumpling Soup
1. What kind of chicken is best for chicken and dumpling soup?
Cooked, shredded chicken is the way to go! You can use leftover rotisserie chicken for convenience, or poach chicken breasts and shred them yourself. Dark meat, like chicken thighs, will give you a richer flavor, while chicken breasts are leaner. It really comes down to personal preference. Don’t be afraid to experiment and see what you like best.
2. Can I use frozen vegetables in this soup?
Absolutely! Frozen vegetables are a great time-saver. Just add them to the pot along with the chicken broth. You may need to adjust the cooking time slightly, as frozen vegetables can take a little longer to cook than fresh. A mix of frozen carrots, peas, and green beans would work perfectly in this soup.
3. How do I prevent my dumplings from being gummy?
The key to light and fluffy dumplings is to avoid overmixing the dough. Mix the wet and dry ingredients just until combined. The dough should be slightly sticky. Also, make sure your baking powder is fresh, as this is what helps the dumplings rise. Finally, don’t lift the lid too often while the dumplings are cooking, as this can release steam and prevent them from cooking evenly.
4. Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables in a skillet first, then transfer them to the slow cooker along with the chicken broth, chicken, chickpeas, and herbs. Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes of cooking, drop spoonfuls of dumpling dough into the slow cooker. Cover and cook until the dumplings are cooked through.
5. Can I freeze chicken and dumpling soup?
Freezing chicken and dumpling soup can be tricky because the dumplings can become mushy when thawed. If you want to freeze it, I recommend freezing the soup base separately from the dumplings. When you’re ready to serve, thaw the soup base and cook the dumplings fresh.
6. What can I add to make my chicken and dumpling soup more flavorful?
There are several ways to boost the flavor of your chicken and dumpling soup. Using homemade chicken broth is a great start. You can also add a bay leaf or two to the soup while it’s simmering. A squeeze of lemon juice or a splash of white wine vinegar at the end can also brighten up the flavors. Finally, don’t be afraid to experiment with different herbs and spices, such as garlic powder, onion powder, or smoked paprika.
7. Can I make this soup vegetarian or vegan?
Yes, you can! To make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. Add more chickpeas or other beans for protein. To make it vegan, use a non-dairy milk in the dumpling recipe and ensure that your vegetable broth is vegan-friendly.
8. What kind of bread goes well with chicken and dumpling soup?
Crusty bread is the perfect accompaniment to chicken and dumpling soup. It’s great for dipping into the broth and soaking up all the delicious flavors. Sourdough, French bread, or Italian bread are all excellent choices. Biscuits or cornbread are also a good option.
9. How do I thicken chicken and dumpling soup?
If you prefer a thicker soup, you can add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir until smooth, then whisk it into the simmering soup. Cook for a few minutes, or until the soup has thickened to your desired consistency. You can also mash some of the chickpeas or potatoes (if using) to thicken the soup naturally.
10. Can I add vegetables other than carrots, celery, and onion?
Absolutely! Feel free to add any vegetables you like to your chicken and dumpling soup. Potatoes, peas, green beans, corn, and mushrooms are all great additions. Just add them to the pot along with the other vegetables and adjust the cooking time as needed.
11. Why are my dumplings sinking to the bottom of the pot?
If your dumplings are sinking, it could be due to a few reasons. First, make sure the soup is at a gentle simmer, not a rolling boil. A vigorous boil can cause the dumplings to sink and become tough. Second, ensure your baking powder is fresh. If it’s expired, the dumplings won’t rise properly. Finally, don’t overcrowd the pot. Cook the dumplings in batches if necessary.
12. What if I don’t have baking powder? Can I still make dumplings?
While baking powder is essential for light and fluffy dumplings, you can try a substitute in a pinch. A combination of baking soda and an acid (like lemon juice or vinegar) can mimic the effect of baking powder. Use 1/4 teaspoon of baking soda plus 1/2 teaspoon of lemon juice or vinegar for every teaspoon of baking powder called for in the recipe. Keep in mind that the texture of the dumplings might be slightly different.
Conclusion: Your New Go-To Comfort Food
There you have it! Your very own recipe for Chicken and Dumpling Soup with Velvety Herb Infusion. This isn’t just a recipe; it’s an invitation to create warm memories in your kitchen, to fill your home with comforting aromas, and to nourish yourself and your loved ones with a truly special meal.
Don’t be afraid to get creative and experiment with different ingredients and flavors. After all, cooking is all about having fun and making something that you love. I am certain it’ll become a regular offering on your menu. I can taste it already… mmmm!
So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. And don’t forget to share your creations and experiences in the comments below or on social media. Happy cooking!
Chicken and Dumpling Soup with Velvety Herb Infusion
Ingredients
- 2 tablespoons olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Pinch of salt
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley, divided
Directions
- 1. 1. Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion and cook until softened, about 5-7 minutes.
- 2. 2. Pour in chicken broth and bring to a simmer. Add shredded chicken, chickpeas, thyme, rosemary, pepper, and a pinch of salt.
- 3. 3. While the soup simmers, prepare the dumplings. In a medium bowl, whisk together flour, baking powder, and salt.
- 4. 4. Stir in milk until just combined. Do not overmix.
- 5. 5. Drop spoonfuls of dough into the simmering soup.
- 6. 6. Cover and cook for 15-20 minutes, or until dumplings are cooked through.
- 7. 7. Stir in 1 tablespoon of fresh parsley before serving.
- 8. Tip/Pairing:
- 9. Serve hot with a side of crusty bread for dipping.
- 10. Chef Tip:
- 11. For a richer flavor, use homemade chicken broth. Finely dice the carrots, celery, and onion (brunoise) for even cooking. The secret Velvety Herb Infusion comes from the thyme and rosemary that are added early in the cooking process. These herbs flavor the broth and chicken, creating a deeper, more complex taste.
