Dutch Oven Chicken and Dumplings Soup
A classic that is warm and comforting is our Dutch Oven Chicken and Dumplings Soup! The whole family will enjoy this simple chicken and dumplings supper that consists of airy dumplings and a rich, creamy soup full of veggies and chicken.
Yield: 5
Materials
- 2 lbs chicken breast cubed
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper divided
- 3 tablespoons salted butter divided
- 2 tablespoons flour
- 1/2 large white onion diced about 1 cup
- 3 cloves garlic about 1 tablespoon
- 2 cups celery chopped about 4 stalks
- 2 cups carrot chopped about 4 medium sized carrots
- 1 teaspoon dried oregano
- 1 teasspoon dried sage
- 3/4 teaspoon ground mustard
- 1/2 teaspoon celery salt
- 6 cups chicken stock
- 1 cup milk 2% or whole
- 1 tablespoon lemon juice
Dumplings
- 1 cup all purpose flour 140 grams
- 1 1/2 teaspoon baking powder 8 grams
- 1/2 cup milk
- 2 tablespoons salted butter cold
- 1 teaspoon kosher salt 8 grams
- 1 teaspoon dried parsley
Instructions
- Place the cubed chicken in a medium-sized bowl and add 1/2 teaspoon of black pepper and 1 1/2 teaspoons of kosher salt for seasoning. To coat, mix.
- In a Dutch oven set over medium-high heat, melt 1 tablespoon of butter. Add the chicken and sear it for 5–6 minutes on one side. For an additional five minutes, stir and sear the opposite side. Take out of the pan and place aside.
- Reduce the heat to medium and melt two tablespoons of butter. Use a spoon to scrape up some of the flavorful browned crumbs from the pan's bottom as it melts. To make a roux, add two teaspoons of flour and stir. Stir constantly until a roux forms.
- Add the onion and garlic, cover with roux, and cook, stirring often, for one to two minutes. Saute for a further two to three minutes after adding the carrots, celery, celery salt, ground mustard, sage, oregano, and 1/4 teaspoon of black pepper.
- Increase the heat to medium-high and gradually add the chicken stock, stirring and scraping off any browned pieces from the pan's bottom as you go. Add 1 cup of milk after adding all of the stock.
- Bring the chicken back to a boil in the Dutch oven before lowering the heat to a simmer. Pour in the lemon juice. Simmer for ten minutes.
- In the meantime, transfer flour and baking soda into a medium-sized basin by sieving. Add and stir in salt. Two tablespoons of cubed, cold butter should be added. Using a pastry cutter, chop butter into flour until it is completely combined and the dough is crumbly.
- Mix in the dry parsley and then the milk, continuing to mix until a sticky batter or dough forms. While the soup simmers, set aside.
- Simmer for ten minutes, then increase the heat to a soft boil once more. Gather spoonfuls of dough and carefully drop them into the soup using an oil-coated spoon or dough scooper (optional but will assist prevent sticking). Continue separating them with some space until all of the dough has been utilized, which should yield 6–8 dumplings.
- To allow the dumplings simmer and the soup thicken, cover and boil for an additional fifteen minutes.
- Reduce heat after 15 minutes, serve, and savor!
Notes
Storage
- Refrigerate: For up to three days, store in an airtight container in the refrigerator.
- Freezer: Although the cooked dumplings don't keep as well, you can store them in the freezer for up to three months. We advise preparing twice as many dumplings if you intend to freeze them raw so you can thaw them out and then add them to the soup.
- It works excellent to prepare these dumplings ahead of time. After mixing the dough, spoon it out onto a baking sheet lined with parchment paper, and flash freeze (for at least one hour). Layer the frozen dumplings in an airtight container separated by parchment paper.
- Cooking With Frozen Food: After thawing overnight in the refrigerator, return to the boiling soup and cook for ten to fifteen minutes more.
- Chicken: If you would rather have your soup with shredded chicken, you can substitute entire chicken breasts or cubed chicken thighs in place of the breasts. Just take the whole breasts out of the Dutch oven, shred it, and put it back in the pot before adding the dumplings. Sear the breasts all at once and add them to the soup. This is also a terrific way to use up leftover chicken or turkey. 4 1/2 cups of cooked chicken may be made from 2 pounds of raw chicken. Before adding the dumplings, add the precooked chicken during the first simmer.
- Our preferred color for onions is white, but yellow is also a fantastic option.
- Stock: Pick the best option! Use leftover turkey flesh on chicken, vegetables, or even turkey.
- Herbs: You may use 1 tablespoon of fresh herb for every 1 teaspoon of dry herb, such as parsley, sage, and oregano.