Creamy Chicken and Dumpling Soup - Pretty Little Apron (2024)

While the Holiday cheer was wrapping up I was all like *Creamy Chicken and Dumpling Soup must happen now!* Parties are over, gatherings are over, and I don’t have to share with anyone! This soup = Not for sharing! That is, unless your trying to impress your hunky new man (or woman), or trying to prove to your kids that you are indeed the best cook ever and nobody will ever come close to Mama’s home cooking.

Speaking of Mama’s home cooking… I have an 8 year old that is determined to tell me about every single time in his life that he hated my food.Today in the car I heard something along the lines of:

Creamy Chicken and Dumpling Soup

By DanaPublished: January 4, 2015

• Yield: 6 Servings
• Prep: 15 mins
• Cook: 35 mins
• Ready In: 50 mins

This super silky milk based soup will have your family smiling ear to ear on cold winter days. Great for thermoses and …

Ingredients

• 2 chicken breasts
• 1 large onion
• 1 cup carrots
• 2-3 stalks celery
• 1 stick salted butter
• 1/2 cup flour I used whole wheat white flour
• 4 cups milk I used whole milk
• 2 cups chickenstock homemade or organic
• 1/2 tsp pink himalayan or kosher salt
• freshly cracked black pepper to taste
• 1/2 cup kale finely chopped
• 1 cup flour for dumplings, I used whole wheat white flour
• 2 tsp baking powder for dumplings
• 1 tsp pure maple syrup for dumplings
• 1/2 tsp kosher or pink himalyan salt for dumplings
• 1 Tbsp cold butter for dumplings
• 1/2 cup milk for dumplings
• 1/8 tsp garlic powder for dumplings
• 1/8 tsp paprika for dumplings

Instructions

1. For the soup: Dice carrots, onion, celery. Cut chicken breasts into small bits and toss them in 1/4 cup flour. Put carrots, onion, celery, and chicken into large pot with butter, and cook over medium heat until chicken is cooked through and veggies are tender. Add the additional 1/4 cup flour, stir into a paste. Slowly add milk 2 cups at a time, stirring continuously and allowing to thicken. Finally add chicken stock, and bring to a simmering boil.
   
2. For the dumplings: Mix flour, baking powder, salt, and spices together. Cut in tablespoon of butter until mixture is course. Add milk and syrup until mixture comes together and is able to be rolled into balls. You may need an additional 1-2 Tbsp of milk. Roll dumplings into balls, dropping into boiling soup as you roll. Reduce heat and cover for about 15 minutes.
   
3. To finish: finely chop kale, throw in pot, add additional salt and pepper to taste.