Chicken and Dumplings Soup

Chicken and Dumplings Soup

With tiny dumplings cooked with soft chicken and veggies in a delicious broth, Chicken and Dumpling Soup is a contemporary spin on the classic! Compared to classic chicken and dumplings, this soup is lighter while maintaining the same comfort level.


Regarding the Chicken Soup:

  • One and a half pounds of cubed, 1/2-inch chicken breast
  • One large onion, peeled and chopped; three minced garlic cloves
  • Four neatly sliced carrots and four thinly cut celery stalks
  • Four teaspoons of Land O Lakes® Olive Oil & Sea Salt Butter One half-stick
  • one tsp finely ground mustard
  • 1/8 teaspoon of colored ground turmeric
  • 64 ounces of low-sodium chicken stock with one bay leaf
  • 1/4 cup of finely chopped parsley
  • Taste of pepper

For dumpling

  1. one and a half cups flour
  2. Grated Parmesan cheese, three tablespoons
  3. One tablespoon of freshly chopped, finely thyme leaves
  4. 1/2 tsp freshly chopped, coarsely minced rosemary
  5. Half a teaspoon of salt
  6. 1/4 tsp ground pepper
  7. one and a half cups whole milk


  • Melt the Land O Lakes® Butter with Olive Oil and Sea Salt in a large sauce saucepan over medium heat. Add the carrots, celery, onion, and garlic. Simmer for 8 to 10 minutes. Stir from time to time.
  • Stir in the chicken stock, mustard, turmeric, and bay leaf. Heat till boiling. For the next fifteen minutes, simmer, covered, with reduced heat.
  • In the meantime, combine the dumpling ingredients in a medium-sized bowl. Using a fork, stir until a moist, doughy consistency is achieved.
  • Reheat to a boil once the soup base has reduced in temperature for fifteen minutes.
  • Add the parsley and chicken and stir. Next, drop tiny 1/2-teaspoon-sized dough lumps into the soup using a spoon. Simmer for five minutes, or until the dumplings and chicken are well cooked.

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