Chicken and Dumpling Soup

The ultimate in comfort food, this soup was our solace for being trapped in the house far too long with subzero temperatures raging outside (oh, spring, wherefore art thou??).

My Aunt Marilyn sent me the recipe, and there was no doubt I would try it when I knew she had been making it and loving it for years and also has used it as a wonderful take-in meal.

It’s is a delicious and unique twist on traditional chicken noodle soup, and the overall flavor is out of this world (not to mention the way my house smelled while cooking it – crazy good).

Slightly creamy and chock full of vegetables and tender chunks of chicken, the chicken soup is elevated to a whole new level by the addition of steamed morsels of dumplings.

Soft and delicate, the dumplings compliment every bite of this tummy-warming soup.

Talk about a hit with my kids. Well, me and Brian, too. Every time we make this, I wonder why we aren’t eating it every single night; it’s fantastic (all except the part where we all throw elbows for access to the last dumpling).

Update: after almost five years, this soup needed a facelift! I’ve updated the pictures and streamlined the recipe to be even easier (didn’t change much, just cut back on the oil and eliminated the need to use an extra skillet and also added notes for using leftover chicken in place of uncooked chicken). 

Chicken and Dumpling Soup

One Year Ago: Lemon and Garlic Grilled Chicken
Two Years Ago: Super Moist Fudge Bundt Cake

Chicken and Vegetable Dumpling Soup

Yield: Serves 6

Chicken and Vegetable Dumpling Soup

Very often, I make this with leftover chicken or turkey. I just omit cooking the chicken in the broth and water at the beginning and add the leftover, cooked chicken with the peas.


  • 1-2 teaspoons olive oil
  • 2-3 stalks celery, chopped
  • 2-3 large carrots (or 8-ish baby carrots), chopped
  • 1 medium yellow onion, chopped
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 1 1/2 pounds boneless, skinless chicken breasts (2-3 medium) or use precooked chicken (see note above)
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/2 cup water + 1/4 cup all-purpose flour to thicken
  • 1/2 cup frozen peas
  • Dumplings:
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme or sage
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon vegetable or canola oil


  1. In a large pot, heat the oil over medium heat. Add the celery, carrots, and onion. Cook for 2-3 minutes, stirring often. Add the chicken broth, water and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through. Remove the chicken to a plate. Stir in the salt, pepper and thyme.
  2. In a small bowl, blend the 1/2 cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and whisk until well combined. Stir in the frozen peas and bring the soup back to a simmer. Cut up the cooked chicken and add it back into the soup.
  3. For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don’t overmix, it is ok if there are a few dry spots of flour here and there).
  4. Drop teaspoonful amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook.
  5. When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.

Recipe Source: adapted from my Aunt Marilyn

108 Responses to Chicken and Vegetable Dumpling Soup

  1. J says:

    Oh, wow. This was so good. I have some thyme haters in my family so I subbed sage for thyme and it was tasty. Today was fast Sunday for us. When my sweet husband asked what was for dinner I saw a flash of disappointment cross his face when I told him. He’s not a fan of soups, but he is considerate of my feelings so he tried to sound grateful. Then he tried it and he couldn’t stop eating it and raving about it. All my kids loved it. I had surprise dinner company show up and they all loved it, too. This is my new go-to take-in meal. So satisfying and delicious! Thanks so much!

  2. Claire M. says:

    Love this recipe! I am a college student and I enjoy making relatively healthy comfort food. It also gave me 4 meals worth of leftovers, which was great! The dumplings were super yummy and I loved the consistency of the broth – it tasted creamy, but has no cream or butter…wow! The flour thickener really gives this a good (albeit not heavy) consistency. Very cool. I loved the thyme flavor, but also added tarragon, which I always use in my chicken pot pie recipe and totally recommend doing if you like the flavor! Overall, great recipe!

  3. Jen says:

    This has become a family favorite! The last time I made it, I doubled the soup and ladled out half to freeze before adding the dumplings. We just reheated the frozen soup tonight, whipped up a quick batch of dumpling batter and it was perfect! An easy Sunday dinner! I add an extra 1/4 cup of flour to the dumpling batter. If I don’t, they sink and come out dense and heavy.

  4. Nisha says:

    Mel, this was so tasty. I must have done something wrong though. The majority of my dumplings melted! It seemed like they were there after the 15 min cook time, but then when I mixed them in and served the soup, the soup was almost like a gravy and there were only a few dumplings existing. The only thing I think I did differently was substitute greek yogurt for the sour cream. Any ideas?

  5. Anna says:

    Absolutely fantastic !!!

  6. Valerie says:

    I just wanted to let you know that this was another hit from Mel! My family of 5 all loved it, including my picky 8-year-old who claims to not like any soup that doesn’t come out of a can! I was nervous about the dumplings, I’ve never made anything like that before, but they came out great! Thanks for once again saving dinner in my house!

  7. Dina says:

    Confused! I’d like to make this for dinner tonight, but I’m not following the chicken section. If I have raw chicken, I throw 3 breasts in right with the veggies in there and let it cook for 10-15 min? Do I pull it out and dice it then and put it back in?

    • Mel says:

      Dina – I hope this worked out for you. Yes, you put the raw chicken breasts in with the veggies and chicken broth and once cooked through dice it up and put it back in. Did you end up making it?

  8. wendi says:

    The dumplings were Amazing! I had no chicken and I subbed a cup of milk for one of the cups of water, which made it more chowder like. It was delicious. I threw in mushrooms and green beans to, to make up for my lack of chicken. So good! Best dumplings ever!

  9. Beth W. says:

    Just FYI, this meal works great frozen if you cook it up until you add the dough. Either make the dough the day of preparing or freeze the dough separately. I have used Grands biscuits (shhhhh, don’t tell) to plop into my meal to save on time and to be able to use it as a freezer meal. I have not frozen Mel’s dough though. You would still be saving huge amounts of time of an evening to just have to make the dough. I made this meal tonight with a few variations that I will not share, because Mel’s meals are perfect just the way they are written 😉

  10. Catherine says:

    I’m the one who asked on FB about a nondairy substitute, and just wanted to let you know it worked great and was a huge hit! I did a half recipe, so I used1/2 cup almond milk plus 1/2 tbsp vinegar (in place of milk and sour cream, like you suggested) and the oil in a measuring cup and added it slowly until the right consistency. I had some left. The recipe was delicious, and even my soup-averse 5- and 2.5-year-olds liked it! Next time I’ll do a full recipe of the dumplings with the half-recipe soup because they’re the best part! 🙂

  11. Julie M says:

    Oh my gosh, this soup is amazing! Definitely one of the best things I’ve made in a while and it was even toddler approved! WIN!

  12. Jennifer says:

    Awesome soup! Flavor was great, I left out the 1 1/2 tsp salt and it was perfect!

  13. Mary Beth Herrick says:

    I made this tonight. It was very good. I have had trouble with dumplings in the past. I didn’t have sour cream so I put 1/2 of milk and then a bit more until it was a this biscuit consistency. I also used boneless skinless thighs and roasted them for 30 minutes before adding to boiling broth. It hit the spot on a cold rainy night. Even though I live in Florida, this winter has been a tad cold for us too.

  14. […] adapted from Mel’s Kitchen Cafe […]

  15. Krischel says:

    This is a FANTASTIC soup!!! We can’t make it enough now that we’ve found the recipe. As we like more broth, I double the broth, water, & thickener. Also, added some noodles before I dropped the dumplings in…it’s a HIT!! Thank you for sharing!

  16. Marcia says:

    I halved the thyme in this. I also used rotisserie chicken instead of bothering to cook chicken. I used chicken bouillon for flavor and I sprinkled in some Parmesan cheese to kick up the flavor and added some bottled minced garlic. I didn’t make a mix of flour and water to thicken, just tossed in some tiny noodles to the boiling mixture. It turned out great. Flavor was awesome.

  17. Angela says:

    Yum! Great for a snowy night. Another great recipe, Mel, and I really appreciate a chicken & dumplings recipe that doesn’t use any cream of yuck (condensed soup…ugh…). I tried it in the crockpot and it worked fairly well. Here’s timing for others: I threw frozen chicken breasts, broth, carrots, spices, etc, for 4-5 hours on high. Pulled out the chicken and shredded it, then added the flour mixture and peas until it was hot and bubbly. Throw in the dumplings an hour before serving. I wish I had reduced the liquids some in the dumplings, probably down to 1/4 cup of each and work your way up from there if they don’t mix up right. I used the recipe as written and they weren’t quite as intact or chewy as I wish they’d been. Just a recommendation. We’ll be giving it another whirl soon. Very tasty!

  18. Grisette says:

    I just made this soup and it was absolutely delicious; my family and I really enjoyed it. I always come to your site in search of yummy recipes to try. Thank you for your recipes and helping me feel like a domestic goddess.

  19. Ashley says:

    This soup was great! I made it last night and we loved the flavor! I liked that it wasn’t salty but didn’t taste bland. The Thyme and Sage really added a lot to the recipe. I also LOVED the dumplings – they were so soft and a perfect addition to the rest of the soup. The only thing I would do differently next time is try to drop smaller balls of dough into the soup since I felt like there weren’t enough dumplings at the end. I had a lot of leftover dough since I was following the directions not to layer the dumplings, so I think maybe mine were just too big 🙂 It did take about an hour from the time I started prepping to when we were actually eating, but this soup was definitely worth it! Thanks for sharing a great recipe!

  20. Courtney says:

    I made this for my in-laws a few weeks ago and my FIL (who does not like soup) loved this and had two bowls. Delicious!

  21. Katie says:

    This soup is heaven; the perfect comfort food. Even my dumpling-disliking husband devoured it. I didn’t have any sour cream, so I substituted half the amount of buttermilk, and it worked great. Thanks for the yummy recipe! It (and your split-pea barley ham soup) will be gracing my table very often this winter.

  22. Caren says:

    Wow! I tried this recipe last week and it was delicious!! I’ve been on a soup kick lately but this one has been my favorite! So many textures and favors! Yum yum yum! Thank you for the recipe, I’m going to make it again tonight 🙂

  23. LT says:

    In terms of blogs, I’m definitely a “lurker,” but I think it only fair to let everyone know how wonderful this recipe turned out. My little girl wanted chicken soup for her birthday, and because all of the other recipes I’ve tried from your site have been winners, I felt confident turning to you, once again, for this special occasion. Easy to make but absolutely delicious, this soup made my birthday girl feel special. The dumplings were especially tender and delectable. I even sneaked another bowl for breakfast this morning before we headed out to church. Don’t tell my kids. (I made them eat Cherrios.)

  24. Suzy says:

    My husband usually just says “this is good” if he likes a meal. I made this for dinner last night and my husband cheered, it was so good!!!! Thank you!!!!

  25. Holly says:

    Hi Melanie!
    I’ve been on here so many times after I discovered you a few months ago! So many fabulous recipes! I am eager to try this one- the Chicken and Veg dumplings..but have a quick question… When you mix the 1/4 flour and cold water, is the flour taken from the dumpling mixture? So, then, when making the dumplings, it is actually 3/4 c flour and not the whole 1 cup?


    • Mel says:

      Thanks, Holly! Glad you are enjoying the recipes. In answer to your question, no, don’t take the 1/4 cup flour from the dumpling ingredients – it is an additional 1/4 cup flour so you should still use the full 1 cup flour for the dumplings. Hope that helps!

  26. Mandi says:

    Made this just now. I was never a dumpling fan growing up but these are super yummy! Again, and again, thanks for your recipes. Your site is my go-to for the age old question, “What’s for dinner?” 🙂

  27. Mel says:

    Shayla – I don’t think you necessarily did anything wrong. Perhaps during the first stage more liquid evaporated while it simmered and it turned it to the thicker side. When I’ve made it, I would say it is in the middle of a brothy soup and a thick stew – a little of both – so it sounds like perhaps it turned out just like it should. Glad you liked the flavors – hopefully you can fine tune it so it is exactly how you like it!

  28. Shayla Bentley says:

    I made this for dinner tonight to celebrate the first day of Fall and it was delicious! And wonderful and vibrant flavor although it was a bit too salty for me. But that is an easy thing to change up next time around. (Because there will definitely be a next time.) My biggest question comes from looking at your picture and reading the word “soup.” This turned out a lot more like a stew for us – it was quite thick. I noticed that it was getting thick before I even added the dumplings. Your picture makes it seem like it should be more “soupy.” Is this the case? Did I boil it too long in the beginning? Don’t get me wrong, we loved the stew quality, but I just wanted to make sure I didn’t do something “wrong.”

  29. Catherine says:

    how will i know when the dumplings are done? i’ve made them in the past and i think i always over cook them because i never know when they are done!

    • Mel says:

      Catherine – the dumplings should be moist but still firm to the touch (not overly mushy). If you need to pull one out and cut into it to make sure it has cooked through that might help.

  30. Lori says:

    I checked your site for a chicken and dumplings recipe — figured it would be even better than mine. I’m going to make it right now — sounds yummy!
    I’ll add leeks — really adds to the flavor.
    When it comes to cooking the dumplings, I divide the soup into two wide pots and put them both on the stove and fill them with dumplings. It’s an evil genius plan — double the dumplings. YUMMMMMMM.

  31. Nicole says:

    Tried this recipe tonight and the pot is empty. Loved it! I’m trying the vanilla pudding cinnamon rolls tomorrow. I LOVE your recipe site. I tell everyone about it. Thanks!

  32. niki says:

    Another awesome recipe! The only thing I did different was to add all the vegetables (except the peas) and seasoning to the pot of broth after removing the chicken, covered it, and simmered until tender. Not only using less oil but less dishes to wash! I also used yogurt instead of sour cream, as that was all I had, and it still turned out great!

  33. Nikki says:

    Mel, I just wanted to say that I haven’t made a recipe of yours that wasn’t amazing! Keep up the good work!

  34. Gwendolyn says:

    These recipes are so enticing. I tried this one first and made the dumplings with whole wheat, and added some red potatoes too. Their was a lot of dumpling mix left so I think I will try to make less next time. Over all tasty recipe indeed. Tonight I’m making the squash and tomato one.

  35. Tiffany says:

    Mel, I am adding this to my site, everyone keeps asking me for the recipe. Just made it tonight and it was fantastic. Thanks a bunch.

  36. […] is the first recipe that I tried from Mel’s Kitchen Cafe and I was not disappointed!  I’d never made drop […]

  37. I followed this recipe exactly and it was DELICIOUS! Thanks for another great one, Mel 🙂

  38. […] Monday: turkey and vegetable dumpling soup […]

  39. Anne Elkins says:

    We made this soup from our leftover Christmas turkey . . . . DELICIOUS!!! I just knew you’d have the perfect dumpling recipe! Thanks for always having my next meal right at the click of my mouse!

  40. juliann says:

    I am a huge fan of your Aunt Marilyn and her pasta salad that changed my life. So this was my #1 meal in my December Mealathon….(I am going to rename this with every review) you know what I mean. I changed it a little……..I didnt start with the whole chicken. I sauted the veggies, then added 6 cups stock, 2 cups water, did the flour mixture (which I am so doing every time I make any chicken soup) then added some unseasoned rotisserie chicken that I shredded up. My grocery store sells rotisserie chicken breasts (just the breasts) and they have changed my world. They arent flavored and I sub them into so many recipes. So I shredded the chicken and threw that in, and then did the dumplings. I never know if I am making them right and I felt like some might have been cooked more then others. I loved the flavor of the soup, I just think I need to work on my dumpling skills. I would love to have someone who is a professional chicken dumpling soup maker show me their tricks. Maybe I will see if there is a You Tube video, lol 🙂 Anyway this was a great soup, it was super easy and quick to throw together and I will be making this again for sure.

    • Mel says:

      Juliann – thanks for the smile. If you stumble upon a professional chicken dumpling soup maker, let me know! Thanks for including your variations – glad you loved it!

  41. Lisa says:

    Mel — Once again, you don’t disappoint! I made this for dinner this evening and it was de-lish. Your little doughy pillows of goodness renewed my love for all things dumplings, so thank you! Most definitely a keeper!

  42. Kristen says:

    MaryAnn – I think you needed to keep cooking the dumplings longer. The first time I made this (and I’ve made it many times – my entire family loves this soup!) the dumplings weren’t fully cooked and so I cooked for 5 more minutes and they were just right.

    Thanks, Mel, for one of my family’s favorite meals. The ultimate comfort food!

  43. Cathy A says:

    I made this soup just as it is written and it is unbelievable!!! Even my husband who usually sticks his nose up at any kind of dumpling (how is that even possible?) loved it. Now that the weather here in upstate New York is getting chilly, this soup will be made and consumed very often. Thank you for a great recipe!!!!!

  44. MaryAnn says:

    I’m not sure what I did wrong, the dumplings never turned out and just became a big blobby mess. I thought I followed the ingredients for the dumplings, though the mixture didn’t seem very doughy, and I simmered for the 15 mins . . . The soup tastes good, but is just really thick now. Hmmm . . . maybe I mixed the dumpling ingredients too much??

    • Mel says:

      MaryAnn – oh, so sorry about the soup! Perhaps you might try adding a bit more flour to the dumplings to make the dough stiffer – although you still want to keep it fairly soft. It should just be scooped into the soup by spoonfuls. Sorry it didn’t turn out well!

  45. Kira says:

    Just letting you know this was delicious! So creamy and filling! The dumplings were so easy too! I do want to try using wheat flour and yogart next time just to make it all the more heathly. Have you tried that yet? Does it work? Thanks for another great one! I really don’t know what I would do without you. My husband refers to you as either my “blog buddy” or “my cooking friend”, he tells me I have become obsessed. I will also have to say, though, he never complains about all the good food we eat! He is very appreciative (of both of us)!

    • Mel says:

      Glad you liked this one, Kira! Tell your husband I appreciate your comments just as much as you like the recipes – so his estimation of “cooking friends” and “blog buddies” is right on!

  46. Angela says:

    Rainy day and craving some good soup in the crockpot. Mel, do you think this would work in the crockpot? If so, what modifications would you suggest?

    Thanks!!! Looks so yummy!

  47. Megan H. says:

    holy yumminess! I cant wait to try this… do you think if I made cornbread with it, it would be to much with the dumplings?

    • Mel says:

      Megan H. – the dumplings in this soup are definitely hearty. It really is a complete meal in itself. I’d probably pass on making the cornbread with it just to save on effort and make the cornbread with a good chili that goes well with a hearty side.

  48. […] recipe is adapted from a recipe I found on Mel’s Kitchen Cafe. I would call this soup more of a stoup, although you could make it thinner by adding more chicken […]

  49. Mel says:

    Thanks, Tiffany!

  50. Tiffany Shanks says:

    My family loved this recipe, it is so easy and so yummy. Thank you for the recipe.

  51. Melanie says:

    Kelly – thanks for the comment! I'm glad this was such a success with your family…how nice when there's no fussing over dinner!

  52. Kelly says:

    When I told my husband and children that I was trying this recipe, they were skeptical to put it nicely. But I made it last night, and they LOVED it! I kept having to ladle more into their bowls. My husband said, "you've got a hit on your hands!" Thanks for the great recipe — so easy too.

  53. Melanie says:

    Kristen – glad you liked this! I hope the leftovers were just as good.Kara – I hate it when I have to fight my kids over the "good stuff!" I'm so glad that your first try at homemade soup was a success!

  54. Kara says:

    Just tried this tonight and it was a HIT! Of course I was sad because I wanted all the dumplings to myself but the kids fought me for them.Thanks so much for all the wonderful recipes! This was the first time I made homemade soup and was nervous but this was so easy I am going to make it again!

  55. Kristen says:

    Melanie – just finished eating this for dinner and it was absolutely wonderful. What a perfect comforting dinner on a cold wintery night. Your recipes have never failed me and this was no exception. Can't wait to eat the leftovers for lunch tomorrow.

  56. Melanie says:

    Tannis – thanks for letting me know this was a hit. So glad!

  57. Tannis says:

    Another hit! We had this for lunch and it was perfect. Thank you!

  58. Melanie says:

    Jenn – glad this came through as a good take-in meal!

  59. Jenn says:

    I was asked to take a dinner to a family at church, and I immediately knew this is what I’d take them.

    It was very good.

  60. Melanie says:

    Marie – I love hearing all the changes people make and I think using white wheat is wonderful (and healthy!). Thanks for letting me know!

  61. Melanie says:

    MarineWife02 – great idea to freeze just the soup and making the dumplings later. Glad you enjoyed the soup!

  62. Marie says:

    Yum! I just made this tonight and hubby couldn’t stop raving about it. He had two servings! I used white wheat flour to thicken up the soup and also for the dumplings and we still loved it. Next time I’ll try subbing yogurt for the sour cream as I’m lactose intolerant. Hope it works! 🙂 Thanks for the recipe; love your site! I cannot wait to make the pizza; just borrowed a pizza stone from my sister to try it out.

  63. MarineWife02 says:

    Made this tonight, it was great! I used a little less broth/water and added some extra flour to make it less soupy. We ate all the dumplings, but still had enough soup left to freeze since there are only 2 of us. I’m planning on just making another batch of dumplings when I need them instead of trying to freeze them too.

  64. Melanie says:

    camille – glad Ms. Picky approved! Thanks for including your changes.

    Layton – thanks for letting me know you liked this soup (and the dumplings, in particular)!

    Anonymous – yay for new dinners in the rotation! Glad this will be one of them.

    DJ – thanks for your comment! I love to keep up this blog and am glad you are enjoying it.

  65. Ashleigh says:

    I love your blog. It’s gorgeous. And delicious.

  66. Keep it cookin says:

    Yum… I am obsessed with soup. Especially home made chicken noodle, but I hate rolling out the noodles and cooking them perfectly… such a pain.

    I make a version of this but your recipe looks wonderful!

    Thank you, I will be making it tonight.

    GREAT blog…

  67. DJ says:

    I also made this last night and my husband and daughter LOVED it!! Thanks for keeping up your blog and continuously giving great ideas and simple recipes that taste amazing and are so easy in prep!

  68. Anonymous says:

    I made this tonight and it got rave reviews. It is going into our regular dinner rotation now!

  69. Layton says:

    I loved loved loved this recipe. These dumplings are the best I’ve ever had. Thanks so much!

  70. camille says:

    I made this tonight and it’s a new favorite! I had all the ingredients on hand which makes me very happy AND the dramatic, picky-eating 4-year old in my house said “YUUUMMM” after every bite and even hugged me and told me thanks for such a good dinner and asked if we could have it every night!

    On a side note, because the picky eater won’t eat anything green (except peas which is good) I omitted the celery and doubled the carrots and also used ground thyme so nothing was detected. SO YUMMY!

  71. Melanie says:

    Jschmalle – so glad that this dinner was one you liked and that you’ll make again! Sorry about the missing chicken part – glad you caught on!

    Anonymous – the dumplings are definitely more soft and tender than firm. If you haven’t had dumplings before, you may be put off by the softness – but it sounds like you made them right. Because they steam in the liquid, they do end up like that. If you want a firmer dumpling, increase the flour to make the dough stiffer.

  72. Anonymous says:

    thanks so much for the recipe! it was delish, although i have never had dumplings before and mine came out a little soggy? is that what they are suppose to be like?

  73. Memória says:

    These dumplings look fantastic. I love how thick it is. Bookmarked!

  74. Jschmalle says:

    I made it last night and I fell in love with dumplings! Growing up my mom never made dumplings, so I never attempted. But I’m here to say, this is my go-to easy dinner. I usually have everything on hand for this…perfect! I also caught the “where does the chicken go?” I put it back in with the peas 🙂 Thanks for another winner, Melanie!

  75. grace says:

    yes, it’s dishes like this that puts hands in danger of being pierced with a fork as everyone battles for the last dumpling. true comfort food (unless you’re the one that gets pierced…). 🙂

  76. Katy ~ says:

    I have got to get over my fear of making dumplings. This looks to go to let pass by. Hot, filling, comforting. Wonderful!

  77. Melanie says:

    Thanks, Shelley – I’m glad you liked this!

  78. Shelley says:

    YUM! Again! We had this tonight for dinner! It is a keeper!
    Easy and sooo good!

  79. Steph says:

    no worries, melanie!! in our house if the parents like it gets put into rotation and the kids almost always come around!!!

  80. Melanie says:

    Steph and Tami – sorry about the omission. Basically you can add the chicken back in with the peas. I corrected the recipe. Thanks for the heads up. Glad you both liked it (Steph, sorry your kids weren’t more excited about it!).

  81. Tami says:

    I made this tonight and we all loved it.
    When do you add the chicken back in. Before or after dumplings?
    Very creamy and delicious.

  82. Steph says:

    Hi, Melanie. I’m new to your blog and am enjoying reading all of your posts. I actually made this recipe for dinner tonight and I thought it was DELISH! Unfortunately, my kids had the opposite reaction than yours… they were polite: they said it wasn’t their favorite. (: As with most of my new dishes after I make it a couple of times it usually becomes their favorite!
    FYI, I was following the printed recipe to a tee and when I got to the end where you drop in the dumplings I realized that I was never instructed to actually put the chicken back into the soup. I just gently put it in right before I served it. But just thought you might want to know.
    Good job!

  83. Melanie says:

    Leisel – your comment made me laugh! I’ve never heard of hoozels but hey, I’ll take it as a good thing! Glad you liked the risotto and the shrimp enchiladas…two of my very favorites!!

    I’m actually putting a post together on pantry staples – I’ll post it soon and hopefully it will give you some good ideas!

  84. Melanie says:

    Kelly and Megan – I don’t think this soup would work well for freezing based on how the dumplings would fare frozen, but it definitely reheats just fine the next day (albeit a bit thicker…but just still as yummy!).

    Katyclem – I’m big on substituting also, so I think you should definitely try the plain yogurt. I don’t think the dumplings will sink because of the sub – they may have a bit of a different texture but I actually think it would work great. Let me know!

  85. [email protected] says:

    I can’t wait to make this!

    Quick Question– Do you think the dumplings would work with plain yogurt instead of sour cream? I’m big on substituting (and it’s what I always have in the fridge), but I don’t want my dumplings to sink! Any thoughts? I may try it tonight unless anyone has major objections…I’ll let you know if it works!

  86. teresa says:

    must must have this! i love it!

  87. Cammee says:

    Is it bad that I want to eat this right now…for breakfast? I was going to make your corn chowder tonight, but I may have to switch things up a bit!

  88. Leisel says:

    Perfect timing. I need to prep another two week meal plan. This looks amazing and it can’t take longer than my chicken noodle soup with homemade noodles, so that’s a big plus. Can’t wait to give it a try. On another note, I’ve been meaning to tell you that the red berry risotto was (as my 6 yr old would say) off the “hoozels”. I served it with a little extra cream, but it was very popular. Infact, I’m going to have to adjust the recipe to make a larger batch for my family. Also, the shrimp enchiladas. . . Ah there are no words. It was simply phenominal! I felt like I was spoiling myself and what a great deal too because I would have had to pay big bucks to eat that in a restraunt. Please keep them coming! I was wondering what you think would be great meals to stock up on ingreds. for a three month supply of food? In these crazy times I want to beef up my pantry. Got any great ideas for me?

  89. Jschmalle says:

    I know what we’re having for dinner tonight 🙂 Looks mmm-mmm good.

  90. Bunny says:

    Oh my word this looks fantastic!!! Yes this kind of soup is perfect for the weather we’re having, this and some hot rolls and I’m in heaven!

  91. megan says:

    yum, we’ll be trying this one! I love to make homemade soup and this sounds delicious!

    I’m also wondering about the re-heating. are the dumplings still good?

  92. Kelly says:

    This looks yummy! I haven’t had much luck with homemade soups, but want to try making more… still have lots of winter left here, we won’t see spring until April.

    I am wondering, would this re-heat well with the dumplings? What about freezing?

Leave a Reply

Your email address will not be published. Required fields are marked *