Chicken & Dumpling Soup

Chicken & Dumpling Soup
Print 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
  1. *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.
  2. 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).
  3. Add ½ cup water and carrots, celery and onion. Saute until veggies are softened and translucent, stirring occasionally, 8-10 minutes.
  4. Add minced garlic, dried basil, dried oregano, dried thyme, garlic powder, onion powder, salt and pepper and stir until fragrant, 30 seconds - 1 minute.
  5. 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.
  6. Preheat oven 350 degrees F and line a baking sheet with nonstick parchment paper.
  7. 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.
  8. Once you have your dough, use damp fingers to form into 1” balls and place on baking sheet.
  9. 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!
  10. Leftover soup will keep in the fridge up to 4 days or frozen 3 months.
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