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.
- 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
- *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.