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Chicken & Dumpling Soup

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Chicken & Dumpling Soup

Today, I'm revamping a favorite comfort food dish to be quicker, easier, and free from canned cream of chicken, which is in many traditional recipe.
Servings 8 servings

Ingredients

  • 1 pre-cooked rotisserie chicken, shredded (plain, herb or salt and pepper flavor)
  • 1/4 cup / 4 tablespoons unsalted butter (sub vegan butter or refined coconut oil)
  • 1 1/4 cups self-rising flour, divided*
  • 4 medium carrots, peeled & diced into 3/4" pieces
  • 5 stalks celery, including leafy tops, diced into 3/4" pieces
  • 1/2 yellow onion, peeled & diced into 1/2" pieces
  • 4 cloves garlic cloves, minced
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 2 teaspoons salt (feel free to start with less and add to taste)
  • 32 ounces low-sodium chicken broth
  • 1 1/2 teaspoons Worcestershire Sauce
  • Optional: 1 teaspoon mild white miso paste (I like Miso Masters)
  • 1/2 cup plain, full-fat Greek yogurt, plus more as needed (the lactose-free Fage works for this, but I’m not sure about fully dairy-free yogurts)
  • 3/4 cup canned, full-fat coconut milk or half and half

Instructions

  • *I haven’t tested this with GF flour. If you want to try to make a GF self-rising flour, whisk together 1 ¼ cups GF AP flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
  • Heat a large soup/stock pot to medium and add butter. Once it has melted, add ¼ cup flour and stir until it forms a creamy roux (1-2 minutes; it will look like a golden-colored, semi-thick paste).
  • Add ½ cup water and carrots, celery and onion. Saute until veggies are softened and translucent, stirring occasionally, 8-10 minutes.
  • Add minced garlic, dried basil, dried oregano, dried thyme, garlic powder, onion powder, salt and pepper and stir until fragrant, 30 seconds - 1 minute.
  • Add chicken broth, 2 ½ cups water, Worcestershire and cooked rotisserie chicken. Stir and bring to a simmer. In a small bowl, add miso and a few tablespoons of hot tap water. Use a fork to stir until dissolved, then stir into soup. Keep soup simmering while you make dumplings.
  • Preheat oven 350 degrees F and line a baking sheet with nonstick parchment paper.
  • In a mixing bowl, combine remaining cup self-rising flour and Greek yogurt. Gently fold with a spatula until it starts to form a crumble consistency, then use clean hands to fully incorporate into a semi-sticky dough. If it’s not coming together, add a few more tablespoons of yogurt.
  • Once you have your dough, use damp fingers to form into 1” balls and place on baking sheet.
  • Bake dumplings for 15 minutes, then add to soup. Simmer another 10 minutes, then turn off heat and slowly drizzle in half-and half. Serve and enjoy!
  • Leftover soup will keep in the fridge up to 4 days or frozen 3 months.

Notes

I didn't grow up with Chicken and Dumplings; it just wasn't on our dinner rotation. As you know if you've been here any amount of time, that's certainly not to say I was deprived. My mom was, is, and will always be the best cook I know. Bar none. We had flavorful, home-cooked meals every night that spanned from Pot Roast to Stir Fry to Tacos to Wild Rice salads and, in the Summer, endless candy-like tomatoes with mozzarella. Not to mention double chocolate bundt cake or chocolate chip cookies or something else lick-the-spoon fabulous for dessert.

But I don't recall Chicken and Dumplings. So it's taken me a while (36 years to be exact) to experience enough Chicken and Dumpling recipes that I feel qualified to create my own.

My version of Chicken and Dumplings comes to you in soup form. A lot of classic recipes call for canned cream of chicken and sometimes cream of mushroom as well. While neither are healthy for you, I can't deny that they pack a serious flavor punch. So I throw in a generous amount of spices, rotisserie chicken instead of boiled, lots of fresh garlic and a dash of Worcestershire to stand in. And if you do have miso paste, it adds another layer of wonderful umami.

To save y'all even more time, I use my 2 ingredient dough--Greek yogurt and self-rising flour--to make chewy, bouncy little dumplings that hold up well in soup. I love them so much that I'm thinking about what else I can do with them!

In the meantime, though, let's focus on their appearance in this soup, which I can't wait for y'all to try. If Chicken and Dumplings is dear to your heart, please give me an honest review and suggestions!

xx

LL

Course: Entree, Main Course
Cuisine: American
Keyword: chicken and dumplings, healthy dessert, healthy dinner, soup
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