Ingredients for Easy Creamy Chicken Dumpling Soup
- Cream Of Mushroom Soup
- Cream Of Chicken Soup
- Carrot
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 8 cups chicken broth
- 1 cup frozen corn
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon poultry seasoning
- Chicken Breasts
- 2 cups all-purpose flour
- 1 large egg
- 1/4 cup milk (for dumplings)
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
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How to Make Easy Creamy Chicken Dumpling Soup
- In a large pot or Dutch oven, sauté 1 medium chopped onion, 2 chopped carrots, and 2 stalks of chopped celery in 1 tablespoon of olive oil until softened (about 5 minutes).
- Pour in 8 cups of chicken broth, add 1 cup of frozen corn, 1 cup of frozen peas, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon poultry seasoning. Bring to a simmer.
- Add 2 cups of cooked, shredded chicken breast.
- Stir in 1/2 cup of heavy cream and 1/4 cup of milk. Simmer for 20 minutes to allow flavors to meld.
- **Dumpling Time!** In a medium bowl, whisk together 1 large egg, 1/4 cup of milk, and 2 tablespoons of melted butter.
- Gradually add 2 cups of all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon of chopped fresh parsley. Mix until a thick, sticky dough forms.
- Drop rounded tablespoons of the dumpling dough into the simmering soup.
- Cover the pot and reduce heat to low. Simmer for 15-20 minutes, or until the dumplings are cooked through and slightly thickened. Do not boil!
- Ladle into bowls and enjoy your homemade culinary masterpiece!
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
13g
Fat
27g
Carbs
8g
