Chicken and Dumplings Soup

Chicken and Dumplings Soup

As I’ve mentioned in previous posts, soups are my favorite food. They’re incredibly versatile from hearty stews to warm you on a cold winter day to light and refreshing soups on a cool summers even. Because of my fascination with soups, I’ve decided to challenge myself to create a soup for every week of the year; 52 Weeks From the Soup Pot. This weeks soup, is a hearty Chicken and Dumplings Soup that I’ve been trying to replicate for years.

3 Ever since I was little, Chicken and Dumplings Soup was my favorite. The flavor was creamy and salty with rich dumplings. I’d get cravings for the creamy richness of this soup. I’ve tried a number of different recipes and finally figured out that the best dumplings were gnocchi!

Last week I got a nasty reminder that we are heading into the cold and flue season. I developed a flu that put me in bed for the better part of 4 days. One tried and true remedy I love when I’m sick like this is a chicken soup. Believe it or not, it really does help with the common cold and flu. It’s no wives tale. It actually has qualities to help ease your symptoms. It can help to reduce respiratory inflammation and support your immune system by helping flush out the virus. Not to mention, it’s filled with vegetables, herbs and seasonings that also help to promote a healthy immune system. So cook up some chicken stock, freeze it, and keep it on hand so you can whip up a batch of soup or even chicken pot pies, the next time someone you love is under the weather.

To create your soup base, start by sautéing the onions over medium high heat until translucent. Stir in the carrots, garlic and celery and allow them to heat thoroughly for several minutes over medium heat. Now you can add in the diced chicken. Once thicken has cooked through, start adding your spices and spinach.

In a separate sauce pan, heat the butter and flour to create a rough. Once the butter and flour have had a several minutes to simmer, whisk in the milk and chicken broth, to create a sauce. One trick I have found successful in creating creamy sauces and avoid lumps, is to turn the heat down for a minute or so, before whisking a liquid. Allow the sauce to simmer until thickened. If your sauce is too thick for your liking, you can whisk in a bit of chicken broth to thin it back out. For more sauce in your soup, you can easily double the sauce ingredients.

Combine the sauce and chicken mixtures in the stock pot and bring back up to a boil. At this point, you’ll need to stir in your gnocchi and cook them according to the package directions. Once the gnocchi is ready, your soup is ready to serve.

Chicken and Dumplings Soup

This recipe for Chicken and Dumplings Soup is a quick, easy, and flavorful choice anytime. It’s heartiness is just perfect for when I’m feeling under the weather. While it is a cream sauce, it’s not the best source for hydration. However, with the spinach and other vegetables, it’s still a great nutritional source.

Chicken and Dumplings Soup

Recipe by Pantry and TableCourse: LunchCuisine: SoupsDifficulty: Easy


Cooking time





Enjoy a hot bowl of this creamy Chicken and Dumplings Soup on a cold and stormy winter day.


  • 1 T. Olive Oil

  • 1 Yellow Onion, diced

  • 2 Medium Carrots, diced

  • 2 Celery Stalks, diced

  • 1 lb. Chicken Breast, diced

  • 1 T. Garlic, Minced

  • 2 tsp. Sweet Paprika

  • 1 T. Fresh Rosemary, finely chopped

  • 1 T. Fresh Thyme

  • 1 – 2 cups Fresh Spinach, finely chopped

  • 16 oz. package of Potato Gnocchi

  • Cream Sauce
  • 2 T. Salted Butter

  • 2 T. All-Purpose Flour

  • 1 1/2 cups Whole Milk

  • 1 cup Chicken Broth


  • In a medium stock pot, sauté the onions in olive oil for 3 minutes over medium heat. Dust with salt to bring out the sweetness of the onion.
  • Stir in the diced carrots and celery. Sauté until the onions become translucent.
  • Add the diced chicken, garlic, and paprika. Cook until the chicken is cooked through.
  • Once the chicken is cooked through, add in the thyme, rosemary and spinach. Combine thoroughly then turn the heat down to a simmer.
  • In a large sauce pan, melt the butter over medium heat. Stir in the flour and allow to simmer for 1 – 2 minutes to establish your rue.
  • Turn off the heat under the rue for a minute. Briskly begin whisking in the milk and chicken broth. Turn the heat back up and allow the sauce to simmer until thickened. If you sauce is too thick, you can whisk in more chicken broth to help thin it out.
  • Pour your cream sauce over the chicken and vegetable mixture and bring the soup back up to a boil.
  • Stir in the potato gnocchi and cook according to package directions over medium high.
  • Serve hot and enjoy.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories315
  • % Daily Value *
  • Total Fat 12.91g 20%
    • Saturated Fat 6.24g 32%
  • Cholesterol 81mg 27%
  • Sodium 1258mg 53%
  • Potassium 605mg 18%
  • Total Carbohydrate 27.15g 10%
    • Dietary Fiber 2.1g 9%
    • Sugars 10.48g
  • Protein 605g 1210%

  • Vitamin A 203%
  • Vitamin C 9%
  • Calcium 11%
  • Iron 8%
  • Vitamin D 7%
  • Vitamin E 8%
  • Vitamin K 64%
  • Thiamin 22%
  • Riboflavin 35%
  • Niacin 62%
  • Vitamin B6 62%
  • Vitamin B12 20%
  • Folate 17%
  • Pantothenic Acid 34%
  • Phosphorus 38%
  • Magnesium 16%
  • Zinc 14%
  • Selenium 44%
  • Copper 16%
  • Manganese 17%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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