FOOD // Chicken & Dumpling Soup

Brrrr! I’ve been in NYC for the past few days and it’s been cold & snowy! Alison has made a cozy bowl of Chicken & Dumpling Soup — perfect for staying in during this type of weather. — Meg
chicken dumpling soup
During the winter months comfort comes to me in the form of a piping hot bowl of homemade soup. When the wind outside is blistery and the snow is falling down, I usually find myself in the kitchen mixing up a large pot of soup.  One of my favorites to make is Chicken & Dumpling Soup because it is light and healthy and packs a heavy dose of flavor and nostalgic warmth thanks to the nourishing broth and dumplings. This recipe is great if you are cooking for a crowd, as it serves about 6 to 8 people with hungry appetites or can also be made ahead and frozen.
chicken dumpling soup


2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
4 carrots, chopped
2 garlic cloves, minced
2 dried bay leaves
8 to 10 fresh sage leaves, chopped
1 pound chicken breast, diced
2 ½ cups flour
8 cups chicken broth
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons cold unsalted butter
1 cup skim milk

Heat the olive oil in a soup pot on medium heat. Add the chopped onions, celery, carrots and garlic and allow to cook down.  Add the diced chicken and bay leafs and let cook for for about 5 minutes, allowing the chicken to slightly brown, then sprinkle with ½ cup flour. Next add the chicken broth and chopped sage. Cook for 30 minutes on medium-high heat until chicken is completely cooked and vegetables tender.

For Dumplings: Once soup base is cooked, whisk 2 cups flour, baking soda and salt together in a medium bowl.  Cut cold butter into mixture and add milk and parsley.   Once dough is combined add large spoonfuls of the dumpling dough into soup. Allow to cook for 15 minutes until dumplings are cooked through.


See Alison’s other recipes: Dark Chocolate Mousse Tart with Peppermint Creme and Cranberry Vanilla Pavlova