Pioneer Woman Chicken And Dumpling Soup

This delicious Pioneer Woman Chicken and Dumpling Soup is a warm and creamy meal that’s perfect for chilly evenings. It’s quick and easy to make, using common ingredients you likely have on hand. Enjoy tender chicken and fluffy dumplings in every bite for a comforting dish your family will love!

Ingredients Needed:

For the Soup:

• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1/2 cup all-purpose flour (plus extra for dredging)
• 1 whole chicken, cut into pieces
• Salt and pepper (to taste)
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 1 whole medium onion, finely diced
• 1/2 tsp. ground thyme
• 1/4 tsp. turmeric
• 6 cups low-sodium chicken broth
• 1/2 cup apple cider
• 1/2 cup heavy cream

For the Dumplings:

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 Tbsp. (heaping) baking powder
• 1 tsp. kosher salt
• 1 1/2 cups half-and-half
• 2 Tbsp. minced fresh parsley (optional)
• Salt (as needed)

How To Cook Chicken And Dumpling Soup:

1. Prepare the Chicken: Sprinkle the chicken pieces with salt and pepper, then dredge both sides in flour.
2. Brown the Chicken: Melt the butter in a large pot over medium-high heat. In two batches, brown the chicken on both sides and then remove it to a clean plate.
3. Cook the Vegetables: In the same pot, add the diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth and apple cider. Stir to combine and add the browned chicken. Cover the pot and simmer for 20 minutes.
4. Make the Dumpling Dough: While the chicken is simmering, sift together all dry ingredients for the dumplings. Add the half-and-half and stir gently to combine. Set aside.
5. Shred the Chicken: Remove the chicken from the pot and set it aside on a plate. Use two forks to shred the chicken, then return it to the pot. Pour the heavy cream into the pot and stir to combine.
6. Cook the Dumplings: Drop tablespoons of the dumpling dough into the simmering pot. Add minced parsley if using. Cover the pot halfway and continue to simmer for 15 minutes. Check the seasonings and add salt if needed. Allow to sit for 10 minutes before serving.

Recipe Tips

• Use Fresh Ingredients: Fresh vegetables and herbs make a big difference in flavor. Try to use fresh carrots, celery, and parsley for the best taste.
• Don’t Overmix Dumpling Dough: When making the dumplings, mix the ingredients just until combined. Overmixing can make them tough instead of fluffy.
• Adjust Seasoning: Taste the soup before serving and adjust the salt and pepper. Each chicken and broth can vary, so it’s important to season to your preference.
• Let the Soup Sit: After cooking, let the soup sit for about 10 minutes before serving. This allows the flavors to meld and the dumplings to firm up a bit.
• Customize the Ingredients: Feel free to add other vegetables like peas or corn, or use different herbs like rosemary or oregano to change the flavor profile to your liking.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Chicken and Dumpling Soup cool to room temperature. Then, put it in a sealed container and store it in the refrigerator for up to 3 days.
• Freeze: To freeze the soup, let leftover Chicken and Dumpling Soup cool completely, then place it in a freezer-safe container. Seal it tightly and freeze for up to 3 months. To thaw, move it to the refrigerator overnight before reheating on the stove over low heat until warm.
• Reheating: To reheat leftover Chicken and Dumpling Soup , pour the Chicken and Dumpling Soup into a pot and warm it over low heat on the stove, stirring occasionally until heated through for 5 minutes, or microwave in a microwave-safe bowl for 2-3 minutes, stirring halfway for even heating.

Nutrition Facts

Serving Size: 1 cup (approximately 300g)

• Calories: 240
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 1290mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 9g