Chicken Pot Pie Soup with Dumplings
This chicken pot pie soup with dumplings tastes just like chicken pot pie in soup form. Loaded with veggies, this soup is wholesome and delicious. Your family's next favorite comfort food, right here.
Ingredients
Soup:
- 5 tablespoon butter
- 1 ½ cups diced yellow onion
- 1 ½ cups chopped carrots about 4-5 large
- 1 cup chopped celery about 2-3 stalks
- 1 cup peeled diced potatoes about 1 medium/large
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 cups low-sodium chicken broth see note
- 1 ½ cups boneless, skinless chicken breasts cut into ½ to 1-inch pieces, about 2-3 medium, see note
- ½ cup water
- ¼ cup all-purpose flour
- 1 ½ cups frozen peas
- 2 cups heavy whipping cream see note
For Dumplings:
- 1 ¼ cups (6.25 ounces) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup milk
- 1 tablespoon neutral flavored oil like avocado, vegetable or canola oil
Instructions
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In a large pot (I use a dutch oven), melt the butter over medium heat. Add the onions, carrots, celery, potatoes, salt, and pepper. Cook for 2 to 3 minutes, stirring often, until the vegetables start to soften.
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Add the chicken broth and diced chicken breasts. Cover pot, turn up heat to bring to a simmer, and cook for 10-15 minutes (adjusting heat if needed to maintain a gentle simmer) until chicken is cooked through and veggies are tender.
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In a small bowl, combine the ½ cup water and ¼ cup flour and whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and heavy cream and bring the soup back to a gentle simmer.
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For the dumplings, in a medium bowl, whisk together the dry ingredients. Add the sour cream, milk and oil. Stir just until combined, being careful not to overmix.
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Drop teaspoon-sized amounts of dumpling dough (I use a #60 small cookie scoop) into the boiling soup, covering the entire surface of the soup. Keep the dumplings fairly small as they will expand while cooking.
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Cover the pot and let the soup and dumplings simmer gently for 12-15 minutes. Avoid the temptation to lift the lid of the pot while the dumplings cook or you will lose all that lovely steam that helps the dumplings puff up and taste amazing.
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After the time is up, check dumplings. Cover pot and continue cooking a few minutes longer if needed until dumplings are completely cooked through. Remove the lid and stir the dumplings gently to break them apart. Then serve.
Recipe Notes
1. For the chicken broth I use 6 cups water + 3 teaspoons chicken or vegetable bouillon substitute.
2. Milk or half-n-half could easily be substituted for the cream in this soup. But the cream just kind of sends it over the top.
2. You can also easily make this recipe with cooked chicken or turkey (leftovers work great for this). Follow the recipe except add the cooked chicken/turkey in step 3 with the frozen peas and cream rather than in step 2.