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Hey there, soup lovers!
Feeling a bit under the weather or just craving something cozy? I’ve got the perfect recipe for you.
Today, I’m sharing my chicken noodle dumpling soup.
It’s warm, hearty, and packed with flavor. Plus, those dumplings are soft and delightful.
Trust me, a bowl of this soup will make everything better.
Grab your apron and let’s dive in!
Suggestions for Ingredient Substitution
For chicken breast, boneless skinless thigh meat can be used for a richer flavor and more tender texture. Vegetarians can substitute firm tofu or chickpeas, adjusting cooking time accordingly. To make the soup gluten-free, replace all-purpose flour with a gluten-free blend or cornstarch for thickening. Use about half the amount of cornstarch as flour. For a dairy-free version, substitute the whole milk with unsweetened almond or oat milk, which will maintain a creamy consistency. Adjust the quantity slightly if needed to achieve the desired dumpling texture. These substitutions allow for dietary accommodations while preserving the soup’s comforting nature and nutritional value.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 120-130 g
- Fat: 80-90 g
- Carbohydrates: 140-150 g
Ingredients
- 1.5 pounds chicken breast, cubed into 1/2-inch pieces
- 1 large onion, chopped
- 3 cloves minced garlic
- 4 celery stalks, sliced thinly
- 4 carrots, sliced thinly
- 4 tablespoons butter blended with olive oil and sea salt
- 1 teaspoon mustard powder
- 1/8 teaspoon turmeric (for color)
- 1 bay leaf
- 64 ounces chicken broth, low sodium
- 1/4 cup parsley, chopped
- Pepper to taste
- 3/4 cup all-purpose flour
- 3 tablespoons parmesan cheese, grated
- 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup milk, whole
Step 1: Sauté Vegetables
In a large sauce pot, melt Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat.
Add the chopped onion, garlic, celery, and carrots to the pot.
Cook the vegetables for 8–10 minutes, stirring occasionally, until they start to soften and become fragrant.
Step 2: Prepare the Soup Base
Add mustard, turmeric, a bay leaf, and chicken stock to the pot with the sautéed vegetables.
Stir the ingredients together, then bring the mixture to a boil.
Once boiling, cover the pot, lower the heat, and let it simmer for 15 minutes to develop the flavors.
Step 3: Make the Dumpling Dough
While the soup base is simmering, prepare the dumpling mixture.
In a medium bowl, combine the ingredients for the dumplings and mix with a fork until you achieve a wet, doughy consistency.
Set the dough aside, ready to be added to the soup later.
Step 4: Add Chicken and Dumplings
After the soup base has simmered for 15 minutes, increase the temperature to bring it back to a boil.
Stir in the chicken and the chopped parsley to the boiling soup.
Using a spoon, drop scant 1/2-teaspoon lumps of dumpling dough into the soup, spacing them well to allow expansion.
Reduce the heat and let the soup simmer for an additional 5 minutes, ensuring the chicken and dumplings are cooked through.
Step 5: Final Touches and Serve
Once the chicken and dumplings are cooked, carefully remove the bay leaf from the pot.
Serve the soup warm, enjoying the comforting combination of chicken and fluffy dumplings in a flavorful broth.
