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chicken and dumpling soup
Print Recipe

Chicken and dumpling soup

Delicious and easy chicken and dumpling soup that will rival any grocery store or restaurant
Prep Time20 hours
Cook Time1 hour
Course: Soup
Servings: 4 people

Ingredients

  • 1 chicken breast
  • 1 large carrot
  • 1 red onion
  • 1/2 lb green beans
  • 3 celery stalks
  • 1/4 cup flour
  • 2 cups 2% milk
  • 1.5 bouillon cubes
  • 3 cups water
  • fresh sage
  • fresh oregano
  • fresh thyme
  • 1 tbsp parsley
  • 2 tsp celery salt
  • 1 tsp garlic powder
  • salt and pepper
  • frozen dumplings I used Chateau Dumplings
  • 1 lemon

Instructions

  • Dice carrots, onion and celery into small pieces. Cut ends of green beans off and chop into 1/2 inch pieces
  • Saute vegetables (without green beans) in two tablespoons of butter until translucent
  • Add in a flour and saute until browned
  • Slowly add in 2 cups of milk, stirring constantly until a thickened roux is formed
  • add in 3 cups of water and 1 and a half bouillon cubes. You can also replace the bouillon cubes and water with 3 cups of chicken stock.
  • Add in sage, oregano and thyme still on the stem. You will want to add in 3-4 stalks of each
  • Add in additional spices, garlic powder, celery salt, salt and pepper to taste.
  • Bring to a boil and then reduce to a simmer for about 20 minutes
  • While soup is simmering, chop up chicken breast into bite sized pieces
  • Add chicken pieces straight to the soup and add in the green beans
  • Continue to simmer for 15-20 minutes or until chicken is cooked
  • Drop in the frozen dumplings. If you do not have dumplings, you could also add in gnocchi
  • Finally add in salt and pepper to taste and a squeeze of half a lemon