Old Fashioned Chicken and Dumplings Soup Recipe
This Old Fashioned Chicken and Dumplings Soup is a comforting, hearty dish featuring tender shredded rotisserie chicken, fresh vegetables, and fluffy homemade dumplings simmered together in a flavorful broth. Perfect for a cozy meal, this soup combines savory chicken stock infused with olive oil, onion, carrots, and celery with soft, pillowy dumplings made from scratch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken Soup Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion, diced
- 3 Medium Carrots, diced
- 4 Ribs Celery, diced
- 1/4 Teaspoon Black Pepper
- 1 Tablespoon Chicken Bouillon Soup Base (adjust to taste)
- 6 Cups Water
- 1 Whole Rotisserie Chicken, cut up or shredded plus the juices
- 1 Tablespoon Dried Parsley
Dumplings Ingredients
- 3 Cups All Purpose Flour
- 2 Teaspoons Salt
- 1 Large Egg
- 1 Cup Milk
Instructions
- Sauté the Vegetables: Heat the olive oil in a large kettle or pot over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables begin to soften and become fragrant, about 5-7 minutes.
- Prepare the Chicken: While the vegetables sauté, shred or cut the rotisserie chicken into small pieces, removing bones if desired. Add the chicken pieces to the pot with the vegetables.
- Add Broth Ingredients: Pour in the 6 cups of water, add the chicken bouillon soup base, black pepper, and the juices from the rotisserie chicken container. Stir to combine and bring the mixture to a boil.
- Mix the Dumpling Dough: In a medium bowl, combine the all-purpose flour and salt. Mix well. Add the egg and milk, stirring until a dough forms. Let the dough rest for 2 minutes to hydrate the flour and improve texture.
- Drop the Dumplings into the Boiling Soup: Once the soup is at a full rolling boil, use a teaspoon to drop small pieces of dumpling dough into the soup or tear the dough into small pieces with your fingers. The dumplings will float to the top when nearly cooked.
- Cook the Dumplings and Finish Soup: Allow the dumplings to cook for an additional 3 minutes after floating. Sprinkle the dried parsley over the soup during the last few minutes of cooking to infuse flavor.
Notes
- Adjust the amount of chicken bouillon according to your taste preference to control saltiness.
- Use rotisserie chicken with skin removed if you want a leaner soup.
- Dumplings should be small to medium in size for even cooking.
- You can substitute water with chicken broth for a richer flavor.
- Make sure the soup is vigorously boiling before dropping dumplings to help them cook properly.
Keywords: chicken and dumplings, chicken soup, homemade dumplings, rotisserie chicken soup, classic chicken soup, comforting soup
