Chicken Soup with Drop Dumplings
Old Fashioned Chicken Soup with Drop Dumplings is a family tradition filled with tender chicken, lots of veggies and of course, the all important fluffy dumplings!
Servings 10 Servings
Calories 485kcal
Ingredients
For the Seasoned Flour
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic salt
For the Soup
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 1 whole chicken cut into pieces or 8-10 boneless thighs or combination of thighs and breast meat
- 1 large onion diced
- 3-4 large carrots sliced
- 1 cup celery sliced
- 2 cloves garlic
- 1 cup mushrooms sliced (optional)
- 6 cups chicken stock
- 2 cups water
- 1 cup white wine optional but not really
- 2-3 tablespoons Balsamic Vinegar
- 2 tablespoons salt
- ½ teaspoon black pepper
- ½ teaspoon rosemary leaves crushed
- ½ teaspoon thyme leaves
- ½ teaspoon Paprika
- 2 Bay leaves
- ½ to 1 cup of frozen peas optional
- ½ cup half and half
For the Dumplings
- 2 cups flour See Notes
- 1 tablespoon PLUS 1 teaspoon baking powder
- ½ teaspoon white pepper
- 1 teaspoon salt
- ¾ cup milk
- 4 tablespoons butter melted
Instructions
To Make the Soup
- Mix ingredients for seasoned flour and put into a shallow dish or plate, holding aside 1/4 cup of mixture.
- Add butter and olive oil to pot and heat on medium until sizzling.
- Make sure chicken has been patted dry; put into seasoned flour mixture and put pieces into pot; do not crowd. Saute a couple of minutes on each side until lightly browned. Remove all pieces and put onto plate. We're just browning, not thoroughly cooking the chicken.
- Add onion, carrots, celery and garlic to pot and saute lightly for about 5-7 minutes until onion is translucent. Add mushrooms and saute just until they start to wilt.
- Return chicken to pot and add chicken stock, white wine, balsamic vinegar, salt, pepper, rosemary, thyme, paprika and bay leaves to pot; if necessary, add enough water to cover all ingredients and bring to simmer. Cover and cook on low heat for approximately 60 minutes til meat is tender and/or falling off of bone if using chicken parts.. Remove the chicken from the stock and allow to cool. Once cool, remove skin and bones if necessary and pull meat into bite size pieces and return chicken to pot.
- Taste soup and correct seasonings if necessary.
- Add reserved seasoned flour to half and half and add mixture to soup. Bring to a boil to thicken.
To Make Dumplings
- Combine flour, baking powder, pepper, salt, and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. Using a wooden spoon (or rubber spatula), stir until combined.
- Using a large spoon, scoop dough and drop directly into the simmering soup. Place scoops around the pot. Once the dumplings have been added, press them gently down so the soup runs over the tops of them.
- Place the lid on your pot and lower the heat to a low simmer. Cook dumplings for 15 minutes with the pot lid on.
- Remove the lid and gently stir the soup/dumplings and cut one dumpling in half to make sure they are cooked through. If they are not fluffy and cooked throughout, let them cook for 3-4 additional minutes.
Notes
I used Bisquick for the dumplings for years; that's what my mom did. In a pinch, I still will...so if that's your pleasure, go for it!
Nutrition
Serving: 1Serving | Calories: 485kcal | Carbohydrates: 41g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 2328mg | Potassium: 553mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4149IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 3mg