So why do I call this Chicken & Dumpling Soup and what makes it different from my regular Southern Chicken N Dumplings recipe? Three things – diced carrots, diced celery, and diced onion. This version I leave vegetables in and it’s almost like a chicken and noodle soup, just with dumplings.
2 Boneless Skinless Chicken Breasts
1 Package of Anne’s Dumplings
3 Stalks of Celery, diced
3 Medium Carrots, diced
1 Onion, diced
1/3 tsp Dried Thyme
Dash Poultry Seasoning
1 tsp Salt
1/4 tsp Black Pepper
1 Carton of Chicken Stock
1/4 c Heavy Cream
1 tbs Butter
4 c Water
In a medium pot add the skinless chicken breasts. Partially cover and bring to a boil. Reduce heat and simmer until chicken breast are done.
Remove the chicken breasts to a cutting board and allow to cool. Once the chicken has cooled enough to handle, shred or dice the chicken.
While the chicken is cooling, in a large stock pot add 1 tablespoon of butter and melt over medium heat. Add the diced onion, celery, and carrots. Add the salt, pepper, poultry seasoning, and thyme. Saute until onions and celery become translucent.
Add 1 carton of chicken stock and bring to a boil. Cover and simmer vegetables about 15 minutes. After the vegetables have simmered a few minutes add four cups of water and bring to a boil. Add the dumplings.
TIP: Do not use the entire box of dumplings – you don’t need them and it will thicken the liquid too much.
I promise you cannot get any better of a shortcut than using Anne’s Dumplings. They are frozen dumplings just like you would roll out at home.
Once you’ve added your dumplings allow to simmer – about 20 minutes on a medium-low simmer.
Add the chicken back to the pot with the dumplings and add 1/4 cup of heavy cream and stir to combine.