Warm and comforting, chicken and dumpling soup is a timeless classic that soothes the soul. Whether you’re battling a chilly day or simply craving a heartwarming meal, this recipe is sure to hit the spot. Shared by the talented Rae Cox, Travel Sr. Contract Coordinator at Accountable, this easy-to-follow recipe brings together the goodness of chicken, veggies, and fluffy dumplings. So, let’s dive into the delicious world of Chicken and Dumpling Soup!
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 16 oz (1 package) Frozen Mixed Vegetables (carrot/corn/green bean/pea)
- Approximately ½ Cooked Rotisserie Chicken, Shredded
- 2 quarts Chicken Broth/Stock (you can also use 1 cube/1 tsp of chicken bullion per 1 cup water)
- 1 tube of uncooked Croissants/biscuits
- A small splash of Heavy Cream to taste, added individually right before serving (you can also use half and half or non-dairy/lactose milk)
Spices
- Salt to taste
- Pepper to taste
- 3 teaspoons Dried Oregano
- 1 teaspoon Dried Basil or 2 tablespoons chopped fresh
- 1 Cube (1 tsp) Chicken Bullion
- Cayenne (to taste, at least a pinch)
Optional
- ½ Onion, chopped
- 2 cloves minced garlic/1 tsp garlic powder
- More Veggies (spinach is a great choice)
Stovetop Version
Prep: 10 minutes
Cook: 50 minutes
Instructions:
- In a large soup pot, sauté vegetables and spices in butter for 10 minutes on medium-high heat. (If you’re using onions, cook them first on medium-high heat for 10 minutes until translucent, then add the other veggies.)
- Add chicken and olive oil, sauté for another 5 minutes on medium-high heat.
- Add Chicken Broth/Stock.
- Cover and let simmer for 30 minutes on low-medium heat.
- Tear the uncooked croissants into pieces and roll them into ¼ inch – ½ inch balls, then add them to the pot (they will float on top).
- Sprinkle some more salt and herbs, especially Basil, for a touch more flavor.
- Cover and let simmer for 10 minutes on low-medium heat.
- When serving, take each person’s bowl and pour a small splash of heavy cream into it. Add more herbs for garnish if desired.
Super Easy Crock Pot Version
Prep: 5 minutes
Cook: 2.5 – 3.5 hours
Tip: Use a crockpot liner for easy cleanup!
Instructions:
- Dump butter/oil, vegetables, chicken, broth, and spices into the crockpot all at once.
- Cook on low/medium for 2.5 hours or on high for 1.5 hours.
- Tear the uncooked croissants/biscuits into pieces and roll them into ¼ inch – ½ inch balls, then add them to the crockpot (they will float on top).
- Cook for an additional 30 minutes on high (be sure it’s on high to avoid disintegrating the dumplings).
- When serving, take each person’s bowl and pour a small splash (approximately 2-3 tablespoons) of heavy cream into it. Add more herbs for garnish if desired.
Conclusion
There you have it—a simple and delicious Chicken and Dumpling Soup recipe that will warm your heart and fill your belly. Thanks to Rae Cox for sharing this fantastic recipe with us! Whether you’re cooking on the stovetop or using a crockpot, this soup is perfect for any occasion, especially during the chilly months. Enjoy the comforting flavors and the joy of homemade soup.
Thank you, Rae Cox, for this wonderful recipe!