I just made this chicken and dumplings soup. It’s ok, but it’s not great. My main problem is with the dumplings. They’re really heavy. And the soup is good, but I think there should have been an onion in the soup. So after thinking about things, this is what I’m going to try the next time I make it.

Soup

  • 4 cups chicken stock (this is on 32 oz container)
  • 2 chicken breasts
  • 3 carrots (chopped)
  • 2 celery stalks (chopped)
  • 1 onion (minced)
  • 2 bay leaves
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 4 teaspoons button
  • 1/2 cup whole milk

Dumplings

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter (softened)
  • 1 cup whole milk

In big pot, melt butter. Add carrots, celery and onion. Cook them until softened. Add the rest of the soup ingredients, and cook until the chicken is cooked through. Probably 20 minutes or so would be my guess. While that’s cooking, mix everything except the milk and butter together. Heat the milk and add the butter so it melts. Then add it to the flour mixture and mix it all together. Should form a ball. Break chunks off, about 1 inch in diameter and drop into the soup. When the chicken is cooked, take it out and pull out the bay leaves. After the chicken cools a little, shred it and then add it back to the soup.