Easy Leftover Chicken and Dumpling Soup

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Easy Leftover Chicken and Dumpling Soup

Turn your leftover roast chicken into a comforting dish that the whole family will enjoy! This Easy Leftover Chicken and Dumpling Soup is hearty and delicious, made with everyday ingredients that add layers of flavour and goodness. The soup is creamy and thick, while the dumplings are pillowy soft and light. A great comfort food recipe for the cold season ahead!

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Soup

Cuisine: International

Servings: people

Calories: 532kcal

Author: Daniela Apostol

Ingredients

For the soup

750 ml chicken stock (broth, 3 cups)
85 ml milk (⅓ cup)
30 g butter (2 tbsp)
300 g leftover chicken, shredded (2 cups)
1 carrot
2 celery sticks
1 yellow onion
1 red pepper
2 garlic cloves
1 tablespoon flour
1 teaspoon dried Italian herbs
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoon chopped fresh parsley

For the dumplings

190 g self-raising flour ( 1 ½ cup)
45 g cold butter (3 tbsp)
170 ml milk (⅔ cup)
½ teaspoon salt
1 teaspoon baking powder

Instructions

To make the soup, melt the butter in a large pan, add the peeled and chopped onion with a pinch of salt and pepper, and fry it until golden.
Add the peeled and chopped garlic, carrot, chopped celery and pepper, and sautee them for 3-4 minutes.
Add the flour and mix well, then in goes the shredded chicken.
Pour over the milk and stock, and place a lid on the pan.
Leave it to cook on a medium heat for 15 minutes until the veggies are tender.
Meanwhile, make the dumplings.
Add the sifted flour to a bowl together with the baking powder, salt and the butter cut into cubes.
Use your fingertips to rub everything together until the mixture resembles breadcrumbs.
Add the milk, and use a spatula or spoon to mix until it forms a batter.
Set it aside for 5 minutes until it thickens.
Once the veggies are tender, season to taste with salt and pepper, add the herbs, and use 2 tablespoons to drop dollops of batter into the soup, I ended up with 9 dumplings.
Place the lid back on, and leave the dumplings to cook undisturbed for 10-15 minutes until they double their size and have a light fluffy texture.
Garnish with freshly-chopped parsley and serve hot.

Video

Notes

Measure out the flour correctly, too much flour will result in tough dumplings. Once cooked, the dumplings should double their size and have a very light texture.
On the other hand, not enough flour will make the batter too thin, and the dumplings will not hold their shape in the pan.
If you don't like a thick soup, you can add more broth to the soup. I wouldn't increase the amount of milk too much, while this adds richness and creaminess to the soup, we don't want it to be too milky.

Nutrition