I think the very first time I had chicken and dumpling soup was in high school. I love the dumplings. They’re absolutely my best part. And they’re my daughter’s favorite part as well. Now, as we’re entering into the season of soups, I figured it’s time to roll out a favorite.

I don’t normally add corn to a soup unless it’s chili or a tortilla soup. But I was feeling a little adventurous. This soup is rich in flavor, hearty, and a little creamy. The corn brings a great harvest feeling to it. And of course, you can’t forget about the dumplings.

I don’t know about you, but I do enjoy using bacon grease to cook. I don’t do it all the time. But when I’m looking for a hearty soup, it’s my go-to. Surprisingly, bacon grease does have fats that our body NEEDS. A few months ago, I could not get to the point where my head didn’t feel okay. I would wake up, and I’d be tired and lightheaded. And then one day, I had some breakfast sausage. Game changer. I was shocked at the difference it made. I automatically felt balanced again. After this, I added bacon into my diet, and started using bacon grease to cook with on a weekly basis. I’m happy with the results it’s given me.

Tips:

• Allow these veggies to cook well before adding the broth. The better they cook the broth, the deeper the flavor of the soup will be.
• I used canned corn and peas for this recipe. You can use fresh. OR you can use frozen. Frozen will probably taste better. Especially if you roast them a little in that pot before adding the chicken stock.
• If you don’t want to use bacon grease, just replace it with butter.

If you’re looking for other chicken dinner ideas, check out these other recipes here:

• Spaghetti and Meatballs
• From Scratch Gnocchi and Chicken Soup
• One Pot Balsamic Dutch Oven Chicken

Chicken and Dumpling Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 33 minutes mins

Servings: 14

Course: Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 1/2 Onion
• 2 Carrots
• 3 cloves Garlic
• 1 tbsp Butter Unsalted
• 1 tbsp Bacon grease
• 1 lb Chicken Breast 2 Chicken Breasts
• 1 cup Sweet Peas
• 1 cup Sweet Corn
• 1 tbsp Salt
• 1/2 tsp Pepper
• 2 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Basil
• 1 tsp Parsley
• 7 cups Chicken Stock Or Broth
• 2 cups Whole Milk

Dumplings

• 3/4 cup Milk
• 2 1/4 cups Flour
• 1/2 tsp Salt
• 4 tbsp Butter

Method

 

1. Add your pot or Dutch oven to the stove top and turn the heat on to low/medium. Add butter and bacon grease.
2. Chop your onions and add them to the pot. Allow to cook for 4-5 minutes.
3. Meanwhile, chop your carrots. Then add them to the pot and allow them to cook for 5-7 minutes, and mix.
4. Meanwhile, chop your garlic. Remove the ends. Add them to the pot and allow them to cook for 1-3 minutes. Don't allow them to burn.
5. Then add the peas⅔ and carrots. And add your seasonings and mix. Cook those for 2- 4 minutes.
6. Add the chicken stock and bring it to a boil.
7. Add the chicken breast to the pot and allow that to cook for 20 minutes.

While the chicken is cooking in the pot of stock, prepare your dumplings.

1. Add the cold milk to a bowl. Then add your flour and salt and mix with your hands.
2. Then add your butter, and continue mixing it into a ball of dough with your hands by kneading and mixing.

Finale

1. Once the chicken has been in the boiling broth for 20 minutes, remove it and shred it with two forks.
2. Then add it back into your soup. And add your dumplings by rolling the pieces of dough into small balls of dough that are about 1-2 inches in thickness.
3. Allow that to cook for 2-3 minutes. Then add your milk and turn the heat to low.
4. Allow that to stay on for 3-5 minutes while stirring.
5. Then remove from heat and enjoy! It will be hot!