Savory Chicken and Dumplings Soup Easy Comfort Dish
Welcome to my kitchen! Today, I’ll show you how to make a warm bowl of Chicken and Dumplings Soup that fills your heart with comfort. This dish is a classic, combining tender chicken and fluffy dumplings in a rich broth. It’s simple, quick, and can be customized to fit your taste. Grab your apron, and let’s create a meal that will make everyone feel at home!
Why I Love This Recipe
- Comforting Warmth: This soup is like a warm hug in a bowl, perfect for chilly days or when you’re feeling under the weather.
- Hearty Ingredients: With tender chicken and fluffy dumplings, this recipe is filling and satisfying, making it a complete meal in itself.
- Simple Preparation: Easy to make with minimal prep time, this dish is ideal for busy weeknights or a cozy weekend dinner.
- Customizable Flavor: You can easily adjust the seasonings or add your favorite vegetables, making it versatile for any taste preference.
Ingredients
Essential Ingredients for Chicken and Dumplings Soup
For a hearty chicken and dumplings soup, you need the following:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced into small pieces
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (preferably low-sodium)
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen peas
- Salt, to taste
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt (for dumplings)
- 1/4 cup whole milk
- 1/4 cup fresh parsley, chopped (for garnish)
Notes on Ingredient Quality
Using fresh and quality ingredients makes a big difference. Choose bright, fresh vegetables. Look for chicken that is free-range or organic if you can. Low-sodium broth helps control salt in your dish. Fresh herbs like parsley add a burst of flavor.
Optional Ingredients for Customization
Feel free to add your twist! Try adding:
- Corn for sweetness
- Green beans for crunch
- A splash of lemon juice for brightness
- Herbs like rosemary or dill for more flavor
You can also swap the chicken for turkey or use vegetable broth for a vegetarian twist. Each change will give a new taste while keeping it cozy.
Step-by-Step Instructions
Preparing the Base of the Soup
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté these veggies for about 5 to 7 minutes. You want them softened and the onion to be clear. Then, add 3 minced garlic cloves and cook for 1 to 2 more minutes. Keep stirring until the garlic smells good but does not brown. Next, pour in 4 cups of chicken broth and bring this mix to a gentle boil. Stir in 2 cups of shredded or diced cooked chicken, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper. Add salt carefully, since the broth might be salty already. Lower the heat and let it simmer for 10 minutes to mix the flavors well.
Making the Dumpling Mixture
While your soup simmers, make the dumpling dough. In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Slowly pour in 1/4 cup of whole milk while stirring. Mix just until you have a soft dough. Be careful not to overmix, or your dumplings could turn tough.
Cooking Tips to Ensure Perfect Dumplings
To cook the dumplings, use a spoon to drop dollops of your dough into the simmering soup. Cover the pot with a lid and let the dumplings steam on top of the soup for about 15 minutes. Do not lift the lid during this time. This step is key for fluffy dumplings! After 15 minutes, gently stir in 1 cup of frozen peas. Let the soup cook for another 5 minutes to warm the peas and finish cooking the dumplings. Finally, taste the soup and add more salt or pepper if needed. Just before serving, mix in 1/4 cup of chopped fresh parsley for added flavor.
Tips & Tricks
Achieving Maximum Flavor
To make your chicken and dumplings soup taste great, start with a good broth. I prefer low-sodium chicken broth. It lets you control the salt. Add fresh herbs like thyme and parsley. They bring in fresh flavors. Sauté your veggies well before adding broth. This step builds a rich base. For a deeper flavor, add a touch of garlic. Mince it finely and cook until fragrant.
Troubleshooting Common Issues
If your dumplings are dense, check your mixing method. Overmixing can lead to tough dumplings. Mix just until combined for a soft texture. If they sink in the soup, make sure your broth is simmering. You want them to steam properly. If your soup is too salty, add a bit more water or milk. This can balance the flavor. Stir in frozen peas last to keep them bright and fresh.
Best Practices for Cooking Chicken and Dumplings
For perfect chicken and dumplings, keep the soup at a gentle simmer. High heat can break down the dumplings. When you drop the dumpling dough, do it gently. Use a spoon to avoid splashing. Cover the pot while cooking the dumplings. This keeps the steam in and helps them rise. Lastly, taste the soup before serving. Adjust seasoning as needed for a well-balanced dish. Enjoy your warm, comforting bowl!
Pro Tips
- Use Low-Sodium Broth: Opting for low-sodium chicken broth allows you to control the saltiness of your soup, ensuring it’s flavorful without being overpowering.
- Don’t Overmix Dumpling Dough: To achieve light and fluffy dumplings, mix the dough just until combined. Overmixing can lead to dense dumplings.
- Keep the Lid On: While the dumplings are cooking, avoid lifting the lid. This keeps the steam inside, which is essential for cooking the dumplings properly.
- Fresh Herbs for Garnish: Adding fresh parsley just before serving enhances the flavor and visual appeal of the soup, making it look even more inviting.
Variations
Adding Vegetables for Extra Nutrition
You can boost the nutrition of your Chicken and Dumplings Soup by adding more veggies. Some great choices include:
- Green beans: Cut into small pieces.
- Corn: Adds sweetness and color.
- Spinach: Toss in fresh leaves at the end.
- Zucchini: Chop into small cubes.
Adding these veggies not only makes the soup healthier but also adds more flavor and texture. You can mix and match based on what you like or have on hand.
Spicy Chicken and Dumplings Options
If you want to spice things up, consider adding heat to your soup. Here are some ideas:
- Cayenne pepper: Start with a pinch and adjust to taste.
- Red pepper flakes: Sprinkle in during cooking.
- Hot sauce: A few dashes can add nice heat.
These options bring warmth to the dish. Adjust the spice level to suit your taste, and enjoy the kick!
Gluten-Free Dumplings Alternatives
For a gluten-free option, you can easily swap out the all-purpose flour. Here are some alternatives:
- Almond flour: Use the same amount.
- Rice flour: This works well for dumplings.
- Gluten-free all-purpose flour: Look for a blend that includes xanthan gum.
Whichever flour you choose, follow the same dumpling steps. Your soup will still taste amazing and be safe for those avoiding gluten.
Storage Info
How to Store Leftovers Properly
To keep your Chicken and Dumplings Soup fresh, let it cool first. Use an airtight container to store it in the fridge. It will stay good for about 3 to 4 days. Make sure to label the container with the date. This way, you won’t lose track of how long it’s been there.
Reheating Instructions
When you are ready to enjoy your soup, pour it into a pot. Heat it on medium until it warms through. Stir occasionally to ensure even heating. If the soup seems thick, add a splash of chicken broth or water. This will help bring back the soup’s creamy texture.
Freezing Chicken and Dumplings Soup
You can freeze this soup too! Place it in a freezer-safe container. Leave some space at the top for expansion. It can last in the freezer for about 2 to 3 months. When you want to eat it, thaw it in the fridge overnight. Then reheat on the stove as mentioned above. To keep the dumplings fluffy, it’s best to freeze only the soup base. Prepare fresh dumplings when you’re ready to serve.
FAQs
Can I use raw chicken instead of cooked?
Yes, you can use raw chicken. Start by cooking it first in the pot. Sauté the raw pieces in olive oil until they brown. Then, add the onion, carrots, and celery. This adds great flavor to the soup. Cook the chicken through before adding broth and other ingredients. Just make sure the chicken reaches a safe temperature.
What can I substitute for chicken broth?
You can use vegetable broth or water with seasoning. Both options work well. If you prefer a richer flavor, try using a mix of water and bouillon cubes. You can also make broth from scratch using bones or scraps. This adds depth to your soup. Remember to adjust the seasoning if you use low-sodium broth.
How do I make the dumplings fluffier?
To make fluffier dumplings, use the right amount of baking powder. This helps them rise. Mix the dough until just combined. Overmixing can make them tough. Also, ensure your milk is fresh and at room temperature. This helps with moisture. When you drop the dumpling mixture, avoid pressing it down in the soup. They need room to puff up while cooking.
In this article, we explored the key ingredients for chicken and dumplings soup and how to choose the best ones. I shared step-by-step instructions for making the soup and dumplings, along with tips to enhance flavor and avoid common mistakes. We also looked at fun variations, proper storage, and answered common questions.
Enjoy making this warm dish. It’s easy, tasty, and perfect for any meal. Happy cookin
Comforting Chicken and Dumplings Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced into small pieces
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (preferably low-sodium)
- 2 cups cooked chicken, shredded or diced
- 1 teaspoon dried thyme
- 0.5 teaspoon freshly ground black pepper
- 1 cup frozen peas
- to taste salt
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for dumplings)
- 0.25 cup whole milk
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté the vegetables, stirring occasionally, until they are softened and the onion is translucent, about 5-7 minutes.
- Add the minced garlic and continue to cook for an additional 1-2 minutes, stirring frequently, until the garlic becomes fragrant but not browned.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Stir in the shredded chicken, dried thyme, and black pepper. Season with a pinch of salt, being cautious as the broth may already be salty. Reduce the heat to a low simmer and let it cook for about 10 minutes to blend the flavors.
- While the soup simmers, prepare the dumpling dough: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon of salt. Slowly pour in the milk while stirring, until just combined into a soft dough; avoid overmixing.
- Using a spoon, carefully drop dollops of the dumpling mixture into the simmering soup. Cover the pot with a lid and let the dumplings steam above the soup for about 15 minutes. Avoid lifting the lid during this time to ensure the dumplings cook properly.
- After 15 minutes, gently stir in the frozen peas and allow the soup to cook for an additional 5 minutes, until the peas are warmed through and the dumplings are fluffy and cooked.
- Taste the soup and adjust the seasoning with additional salt or pepper if necessary. Just before serving, fold in the chopped fresh parsley for a burst of flavor.
![- 2 cups cooked chicken, shredded - 1 can (10 oz) red enchilada sauce - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 cups shredded Mexican cheese blend - 8 small corn tortillas, cut into quarters - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon salt - ¼ teaspoon black pepper - 1 cup sour cream (for serving) - Fresh cilantro, chopped (for garnish) When I make Chicken Enchilada Casserole, I love using fresh, simple ingredients. Each item adds flavor and texture. You can use rotisserie chicken for a quick option. It saves time and keeps the dish tasty. The red enchilada sauce gives it that signature kick. I prefer black beans for added protein. They blend well with the other flavors. Corn adds sweetness and a nice crunch. I often choose fresh corn when it's in season, but frozen works great too. Onions and garlic bring an aromatic base. They make the kitchen smell amazing while cooking. The cheese is essential. I like a Mexican cheese blend because it melts beautifully. Corn tortillas are the heart of this dish, creating layers of goodness. The spices, like cumin and chili powder, enhance the flavors without overwhelming them. Finally, a dollop of sour cream and fresh cilantro on top makes it perfect. This combination of ingredients creates a hearty meal your family will love. For the complete recipe, check the Full Recipe section. 1. Preheat the oven to 350°F (175°C). This helps cook the casserole just right. 2. In a large skillet, heat a little oil over medium heat. Add the chopped onion. Sauté for 3-4 minutes. Wait until the onion turns soft and clear. 3. Next, add minced garlic to the skillet. Cook for 1 more minute. This will fill your kitchen with a lovely smell. 4. Stir in the shredded chicken and red enchilada sauce. Add the rinsed black beans, corn, cumin, chili powder, salt, and pepper. Mix well and cook for 5-7 minutes. Make sure everything is hot and well combined. 1. Grease a 9x13 inch baking dish with a little oil or butter. This prevents sticking. 2. Take half of the tortilla quarters and place them at the bottom of the dish. Overlap them slightly to cover the bottom. 3. Spoon half of the chicken mixture over the tortillas. Spread it out evenly. Then, sprinkle 1 cup of shredded cheese on top. 4. Repeat with the remaining tortilla quarters and chicken mixture. Top with the rest of the cheese for a cheesy crust. 1. Cover the casserole tightly with aluminum foil. Bake for 20 minutes. This allows the flavors to mix well. 2. After 20 minutes, remove the foil. Bake uncovered for an extra 10-15 minutes. Wait until the cheese is bubbly and golden. 3. When done, take the casserole out of the oven. Let it cool for about 5 minutes before serving. This makes it easier to cut and serve. Enjoy this savory chicken enchilada casserole with your family! For the full recipe, check out the details above. - Use rotisserie chicken for time-saving: Rotisserie chicken is great for busy days. It saves time and adds flavor. Just shred it and mix it into your casserole. You get tasty results without a lot of work. - How to properly layer for even cooking: Start with tortilla quarters at the bottom. This helps soak up the sauce and keeps the bottom from getting soggy. Spread the chicken mixture evenly over the tortillas. Repeat this process. Finish with cheese on top for a bubbly crust. - Adjusting spice levels: If you like heat, add more chili powder or some diced jalapeños. For milder flavors, reduce the chili powder. Taste as you go to find your perfect balance. - Additional toppings and garnishes ideas: Try adding sliced avocado, diced tomatoes, or pickled red onions. These bright toppings add color and flavor. A sprinkle of fresh cilantro also makes your dish pop! - Best side dishes to serve with casserole: Serve with a simple green salad or Mexican rice. These sides add freshness and balance the rich casserole. You can also offer tortilla chips for crunch. - How to present for a family meal: Cut the casserole into squares for easy serving. Use a large spoon to add a dollop of sour cream on top. Finish with a sprinkle of cilantro for a beautiful presentation. Enjoy this meal around the table! {{image_4}} You can easily swap ingredients in your Chicken Enchilada Casserole. If you want a different meat, use turkey or beef instead of chicken. Both options taste great and keep the dish hearty. For a vegetarian version, try using black beans and colorful veggies like bell peppers or zucchini. These swaps keep the casserole flavorful and filling. If you need gluten-free options, use corn tortillas instead of flour ones. They work perfectly in this casserole and add a nice flavor. For those who want a dairy-free meal, look for plant-based cheese and sour cream. These substitutes will still give you the creamy texture you love without the dairy. To change the flavor profile, add some spice! For a Mexican-inspired twist, mix in jalapeños or your favorite salsa. This will add a kick and extra layers of flavor. If you prefer a Southwestern style, try adding more spices like smoked paprika or cayenne pepper. This will give the casserole a warm, smoky taste that everyone will enjoy. For the full recipe, check out [Full Recipe]. Store leftover Chicken Enchilada Casserole in an airtight container. This keeps it fresh. Make sure it cools down before sealing. It lasts about 3-4 days in the fridge. If you notice any odd smell or color, it's best to toss it. You can freeze the casserole both before and after baking. If you freeze it before baking, wrap it tightly in plastic wrap. Bake it straight from the freezer. This usually takes about 45-60 minutes at 350°F. If you freeze it after baking, let it cool first. Cover it with foil or plastic wrap. To reheat, bake at 350°F for about 30 minutes, or until hot. You can make this casserole ahead for busy weeknights. Simply prepare it a day in advance and store it in the fridge. Portion it into individual servings for quick meals. This way, you can just grab and heat it when needed. It makes weeknight dinners simple and stress-free. Can I make Chicken Enchilada Casserole in advance? Yes, you can make this dish ahead of time. Prepare it up to the baking step. Cover it and store it in the fridge. When ready, bake it straight from the fridge. This saves time on busy nights. What can I substitute for black beans? You can use pinto beans, kidney beans, or chickpeas. Each option adds a unique flavor. Just rinse and drain them before adding. How do I reheat leftovers without drying out the dish? To reheat, cover the casserole with foil. Heat it in a 350°F oven for about 20 minutes. This keeps it moist and warm. You can also microwave individual portions with a damp paper towel. What size baking dish should I use? I recommend a 9x13 inch baking dish. This size holds all the layers well. It helps the casserole cook evenly. How do I know when the casserole is completely done? The casserole is done when the cheese is golden and bubbly. Insert a knife in the center; it should be hot. The layers should look set and not runny. Can I adjust the spice level of the casserole? Yes, you can make it spicier or milder. Add more chili powder for heat. For milder flavor, reduce the spices or choose mild enchilada sauce. What are the best toppings to add for extra flavor? You can add sliced jalapeños, diced avocado, or fresh lime juice. Chopped green onions and extra cilantro also give a nice touch. These toppings enhance the dish's taste and look. This Chicken Enchilada Casserole is easy and fun to make, with great flavors. You learned about ingredients, step-by-step instructions, and tips for better cooking. Don’t forget to try different variations, depending on your taste or needs. Storing leftovers is simple, making this dish great for meal prep. This recipe is perfect for family meals or gatherings. Enjoy the warmth and comfort it brings to your table. Now, grab your ingredients and start cooking!](https://dishtreats.com/wp-content/uploads/2025/07/f6c231a9-1b86-4c94-be4f-d7e13d8c3061-768x768.webp)
![- 2 cups cooked chicken, shredded - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 2 cups shredded Mexican cheese blend - 1 cup salsa (mild or spicy) - 8 large flour tortillas - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper, to taste - 1/4 cup fresh cilantro, chopped - Sour cream and diced avocado for serving When I prepare this Chicken and Cheese Quesadilla Casserole, I love the bold flavors in every bite. The main ingredients create a hearty meal that feels special. Shredded chicken adds protein, while black beans and corn give it a nice texture. The Mexican cheese blend brings everything together with its melty goodness. I often choose salsa based on my mood. A mild salsa suits those who prefer less heat, while a spicy option adds an exciting kick. The seasonings are key to making this dish flavorful. Ground cumin and chili powder add warmth and depth. Garlic and onion powders give it that savory touch. Don’t forget to season with salt and pepper to elevate the taste. For garnishes, fresh cilantro brightens the dish. I like to add a dollop of sour cream and diced avocado on the side. They balance the flavors and add a creamy texture. This meal is so satisfying, and you can find the full recipe to make it yourself! - Preheat the oven to 350°F (175°C). - In a large bowl, mix the chicken, black beans, corn, cheese, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir well until all ingredients are combined. - Grease a 9x13 inch baking dish with cooking spray or olive oil. - Place one tortilla at the bottom of the dish. Spoon some of the chicken and cheese mixture on top. Add another tortilla and repeat this layering. Finish with a tortilla and sprinkle remaining cheese on top. - Cover the dish with foil. Bake for 20 minutes. - After 20 minutes, remove the foil. Bake again for 10-15 minutes, until the top is golden and bubbling. For the full recipe, check out the detailed ingredients and tips! To boost the taste, pick a salsa that fits your spice level. For a kick, go for spicy salsa. If you prefer mild, a smooth, mild salsa works well. You can also mix salsas for layered flavors. For cheese, try different blends. While a Mexican cheese blend is great, cheddar or pepper jack adds unique taste. Mixing cheeses can create a delightful texture and flavor. Letting your casserole rest is key. This step helps the layers set. Cutting too soon can cause a messy serving. Wait about 5 minutes for the best results. To get a perfectly melted cheese crust, cover with foil while baking. Remove the foil near the end to let the cheese brown. This creates a crunchy top that contrasts the soft filling. Serving on colorful plates makes a big difference. Bright colors enhance the meal's appeal. After cutting the casserole, place each piece on a vibrant dish. For garnishing, fresh cilantro adds a pop of green. Diced avocado gives a creamy touch. A dollop of sour cream on the side adds a lovely finish. Try these tips for a beautiful and tasty presentation! For the full recipe, refer to [Full Recipe]. {{image_4}} You can easily make this dish fit your taste. For a vegetarian twist, try adding more veggies. Bell peppers, zucchini, or spinach work great. They add color and nutrients. You still get a hearty meal without meat. If you want more protein, use ground beef or turkey instead of chicken. Cook the meat first, then mix it into the filling. This change adds a different flavor. It's a fun way to switch things up! Cheese makes this casserole even better. While I love using a Mexican cheese blend, feel free to change it. Cheddar adds a sharp taste. Pepper jack gives a spicy kick. You can even mix different types for a rich flavor. Try combining mozzarella for creaminess and a touch of parmesan for depth. These options create layers of taste. The cheese pulls are so satisfying! You can adapt this recipe to a slow cooker. Just layer the ingredients as you would in the oven. Set it on low for about 4 hours. This method yields a warm, hearty casserole with a different texture. If you own an Instant Pot, you're in luck! Use the sauté function to cook your meat and veggies. Then add the rest of the ingredients. Seal the lid and cook on high pressure for 10 minutes. Quick and easy, this method saves time without losing flavor. For more details, check out the Full Recipe! To keep your Chicken and Cheese Quesadilla Casserole fresh, store it properly. First, let it cool down to room temperature. Then, place the leftovers in an airtight container. This helps lock in moisture and flavor. Use shallow containers for quicker cooling. I recommend glass or sturdy plastic containers. These work well for storage and reheating. You can freeze this casserole before or after baking. For freezing before baking, assemble the casserole in a freezer-safe dish. Cover it tightly with plastic wrap and aluminum foil. When you're ready to bake it, remove the wrap, and bake from frozen. It may take longer to cook. For freezing after baking, let it cool, then slice it into portions. Wrap each slice in plastic wrap and place in a freezer bag. For the best results, consume it within three months. Leftovers can last in the fridge for about 3-4 days. Always check for signs of spoilage before eating. Look for changes in color or texture. If it smells off, it’s best to discard it. When stored properly, frozen portions can stay safe for about three months. Always label the containers with the date for easy tracking. This way, you can enjoy your delicious casserole without worries. You can use low-carb tortillas if you want fewer carbs. Corn tortillas are also a great option. They add a nice flavor and texture to the dish. Yes, you can prep this casserole in advance. Just assemble it and cover it tightly. Store it in the fridge for up to 24 hours. When you are ready to bake, just add extra time if it's cold from the fridge. Look for bubbling cheese and a golden crust on top. You can also insert a knife in the center. If it comes out hot, the casserole is ready to serve. This blog post guides you through making a delicious chicken casserole. We covered the main ingredients, seasonings, and the steps to prepare and bake your dish. I shared tips and tricks for perfect results and ideas for variations based on your taste. Remember, cooking is about creativity. Don't hesitate to make this recipe your own! Enjoy the process, and savor every bite. Happy cooking!](https://dishtreats.com/wp-content/uploads/2025/06/5fb0e458-6070-46a1-b713-1d8a90ab3212-768x768.webp)