Recipe: Appetizing Chicken and Dumpling Soup

Chicken and Dumpling Soup. Chicken and Dumplings Soup brings all the best qualities of Chicken and Dumplings together for the modern palate, leaving the gravy and heartburn in the past. We're having another Kitchen Conversation with Land O'Lakes! This time, the topic is Modernizing Vintage Recipes.

This Chicken and Dumpling Soup is filled with the dumplings I grew up eating. They're somewhere between noodle and spatzle, but bigger. If you're looking for light and fluffy dumplings, you're at the wrong recipe. You can have Chicken and Dumpling Soup using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken and Dumpling Soup

Prepare 2 tbsp of Olive oil.
Prepare 2 tbsp of butter.
It's 1 1/2 cup of flour.
It's 1 of salt.
Prepare 1 of pepper.
It's 1 of whole chicken cut.
Prepare 1 cup of diced celery.
It's 1 cup of diced carrots.
You need 2 medium of onion diced.
Prepare 1/2 tsp of dried thyme.
Prepare 1/4 tsp of turmeric.
It's 6 cup of chicken broth.
It's 1/2 cup of heavy cream.
Prepare 1 of Bisquick as needed.

These dumplings are a bit heavier. This chicken and dumplings soup is super easy to make thanks to Pillsbury™ biscuit dough, but you can make it even easier! The recipe calls for cooked chicken; instead of cooking the chicken yourself and taking the time to shred it, pick up some shredded rotisserie chicken from the grocery store so all. My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken.

Chicken and Dumpling Soup step by step

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour..
Melt butter and oil in a large soup pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate..
In the same pot add carrots celery and onion. Cook 4 to 5 min on Med to high heat..
Stir in turmeric and thyme. Add chicken broth. Stir to combine..
Add the chicken back to the pot and simmer for 30 minutes. The chicken should be completely submerged..
Remove chicken and shred the chicken off the bone. Discard skin and bones. Add the shredded chicken back to the pot..
Pour in the heavy cream and stir..
Make the dumplings according to the directions. Drop them by tablespoon into the simmering soup. Cook for 20 minutes.
Let sit for 10 minutes before serving.

It's also healthier with skinless Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Make the dumplings: In a large bowl, combine the. Traditional Chicken Soup made even better by the fluffiest buttermilk dumplings flavoured with herbs and garlic.