Chicken soup like your mom used to make. Literally, your mom. At my house growing up, chicken soup came from a red and white Campbell’s soup can. I remember the first time I had homemade chicken soup and truly, it was one of the best things I’d ever eaten. It was comfort in a bowl. And it can’t be replicated, no matter how hard Progresso tries.
Now…living in the South, the idea is that chicken and dumplings or chicken noodle soup MUST be made from scratch with the whole chicken and homemade broth. Let me fill you in on a little secret. I’ve been assured time and time again from cookbooks and the Food Network that homemade chicken broth is incomparable to the stuff you can buy in the store. I have tried to make homemade broth a number of times, and, quite honestly, I find it to be a great deal of work and I can’t taste enough of a difference to make it worth my time. The other thing is that if you’re making soup that involves hours and hours of work, you’re not going to make it a lot. And this soup is too good not to make a lot. So don’t listen to those ninnies who would have you believe that you’re less of a person for using bouillon cubes or canned chicken broth and welcome them to the 21st century. And reality.
Ingredients Needed
- Soup
- Carrots
- Celery
- Onion
- Fresh garlic
- Bay leaf
- Chicken broth
- Cooked chicken – rotisserie works great. You can just as easily cook your chicken right in the soup. I take a few chicken breasts and just gently poach them as the soup in simmering to cook the veggies. It all gets done at about the same time and you can just shred the chicken and toss it back in.
- Fresh or dried parsley
- Dried basil
- Evaporated milk
- Dumplings – Use biscuit mix, or make your own with the following ingredients.
- All-purpose flour
- Baking powder
- Kosher salt
- Milk
- Melted butter
Note: I really, really like dumplings in this soup. A lot. I love the texture and how they thicken up the soup just right. However, if you’re not a dumpling fan, you can use noodles. We have a recipe for homemade noodles, but if you buy them at the store, I strongly recommend that you get Kluski noodles like these ones pictured below. They taste homemade without actually having to make homemade noodles. That way, everybody wins
How to Make Chicken and Dumplings
- Basically we’re making an easy homemade chicken noodle soup. Start with the building blocks of most great soups: a sauté of onions, carrots, and celery.
- Then you’ll add chicken broth and a few seasonings, and let it simmer away.
- Now the secret for this creamy soup is quite brilliant. There’s no adding flour and making a roux or anything like that. It’s an easy-peasy can of evaporated milk, and you can even use low-fat. Add the chicken here as well.
- When it comes to the dumplings, you have a couple options. You can easily mix up some Bisquik dumplings. No shame in that! I’m also providing a quick homemade version that is almost just as fast. Both will be soft, tender, and delicious. It’s just a simple dough, and you drop it right in the simmering soup to cook. The flour from the dumplings thickens the soup just enough and it’s the perfect one-dish dinner.
Storing and Other Tips
- Store cooled leftovers in an airtight container in the refrigerator and consume within 3-4 days.
- For best results, store dumplings separately, or only make as many dumplings as you will eat and store the leftover soup. That way you can heat it up on the stove and cook your dumplings fresh.
Frequently Asked Questions
Of course! Make your soup ahead of time. Dumplings are best made fresh, which is quick and easy to do once you reheat your soup.
Chicken and Dumplings
Equipment
Ingredients
Soup
- 1 cup carrots sliced
- 2 ribs celery chopped
- 1 onion chopped
- 2-3 cloves garlic minced or pressed
- 1 bay leaf
- 6 cups chicken broth
- 1 lb. cooked chicken cut into bite-sized pieces (rotisserie is great)
- 1 handful fresh parsley, chopped or 1 tablespoon dried parsley
- ½ teaspoon basil
- 1 14-ounce can evaporated milk fat free is fine
- 1 recipe of Bisquik dumplings recipe is on the box, or use homemade dumpling recipe below
Homemade Dumplings
- 1 ½ cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ¾ cup milk
- 2 tablespoons melted butter
Instructions
Start Soup
- In a large pot, heat some olive oil over medium heat and add carrots, celery, onions, and garlic. Saute for a few minutes and then add chicken broth, bay leaf, and basil. Bring to a boil and then reduce heat to a simmer. Cover and cook until carrots and celery are tender.
Start Dumplings
- If using Bisquick, follow directions as stated on the back of the box.If using the homemade recipe, sift together the dry ingredients. Add the melted butter to the flour mixture and use the fork to mix until just combined, small clumps form, and the mixture begins to resemble wet sand. Do not overmix.Make a well in the center of the mixture. Pour milk into the well. Using the fork, begin to incorporate the milk into the flour mixture until just combined, with no dry bits. Let the mixture rest for 5 to 10 minutes so that the flour can hydrate. The mix will be lumpy.
Finish Soup
- When carrots and celery are almost done, add chicken and chopped parsley. Add evaporated milk and remove bay leaf.
- Increase heat to boiling and add dumpling dough by the small spoonful (they'll puff up). Cook until until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes). If you're using raw chicken, simply add it in when the soup originally comes to a simmer and cook until internal temp reaches 165 degrees.
Storing Leftovers
- When storing leftovers, only add dumplings or noodles to what you know you'll eat immediately. The noodles/dumplings will soak up all the liquid in the soup when you store it as leftovers, so you'll have overly-mushy noodles and chicken with no broth if you don't. The other thing you can do is add all of the dumplings or all of the noodles, and then store the dumplings or noodles separately from the rest of the soup. That's easy to do with dumplings, not so much with noodles.
Notes
- Nutritional information was calculated using the homemade dumpling recipe.
- Store cooled leftovers in an airtight container in the refrigerator and consume within 3-4 days.
- For best results, store dumplings separately, or only make as many dumplings as you will eat and store the leftover soup. That way you can heat it up on the stove and cook your dumplings fresh.
Questions & Reviews
Looks declicious, just wondering if you know of any recipes for homemade dumplings rather than useing Bisquik?
I made it! Added a pinch of black pepper and homemade italian tagliolini, cream instead of evaporated milk. Delicious! Thanks ;***
Last night as my family was enjoying this comfy cozy meal in the middle of a bout of the flu, I told my husband that, again, I'd gotten this recipe from you ladies. And it hit me, YOU HAVE NEVER STEARED ME WRONG! (Steared looks weird there, hmmm, spelling?)
Anyway, thanks. We all felt better after eating this, and it was way yummier than the last recipe for ck dumplings I tried. Thank you thank you!
RE: Homemade mac and cheese. Use two table spoons of butter to every cup of milk and 1/4 cup of flour. Double or triple depending on the amount. And 6-8 ounces(or more or less)of shredded cheese. Start by melting the butter, then slowly add milk until it begins to boil gradually stir in flour. Continuously stir until it thickens to preferred consistency then sprinkle in cheese while continuing stirring until all the cheese is added and melted. Poor over a cup of cooked macaroni noodles and bake in 350 oven uncovered for 30 minutes, salt and pepper to taste.
The only thing I wish your blog had are the cook times…. I suck at just watching/waiting/guessing haha. I am going to attempt this tonight though I have never even had chicken and dumplings before *fingers crossed*
Kate-
Re: homemade mac-n-cheese. Do you like the box kind? I do, but am anti-artificial food coloring so I won't give it to my kids (at least at my house – I try not to be a freak about it at other people's houses and/or school). Sooo, since my kids liked it (before I discovered it's dirty little secret), I've spent some time trying to replicate it. As best as I can, I just boil a half a box of elbow macaroni. I add a half a stick of butter, milk (don't measure, sorry) and Kraft deluxe american cheese (not cheese product, but the real stuff), and a dash of salt. I add 5-6 slices of cheese, to taste. It's pretty close to the box of kraft w/o the food coloring :). Have I mentioned how much I HATE, HATE, HATE artificial food coloring?? LOL
Lost my go to recipe so I made yours tonight…yumm. Thanks.
Hi, Rachel! Sorry it's taken me so long to get back to you! You know…you could try just making smaller dumplings, like maybe just teaspoon-sized, you know? Also, you could try popping the pot under the broiler for a few minutes to try and brown things up a little and maybe cook them a bit more.
Hope that helps!
first time to post on the BLOG. I LOVE this recipe, but have always had a problem cooking my bisquick dumplings all the way through. suggestions? They are always doughy/floury in the middle. This recipe only calls them to cook for 5 minutes and i can cook mine for 20 and they're still not done. suggestions??
Those are the best noodles ever. I buy 3-5 bags at a time because I am afraid they will not be available any more! A friend made me some homemade chicken noodle soup after I had one of my babies and I thought they were homemade. And Kate- if you ever figure out that Noodles Mac & cheese recipe, I would love it!