Creamy Chicken and Dumpling Soup Recipe | Sur La Table (2024)

• Soup:
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1 pound chicken breast, cut into 1/2-inch dice
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, peeled and diced
• 1/4 cup unbleached all-purpose flour
• 6 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 10 ounces button mushrooms, trimmed and cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 1 tablespoon fresh thyme leaves, finely chopped
• 2 cups frozen peas, thawed
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh flat-leaf parsley, chopped


• Dumplings:
• 2 tablespoons melted butter
• 1 1/2 cups all-purpose flour
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh chives, finely chopped plus more for garnish
• 2 tablespoons fresh parsley, finely chopped plus more for garnish
• 3/4 cup buttermilk

To prepare soup: To a medium Dutch oven set over medium heat, add 2 tablespoons of butter. When butter melts and foam subsides, add the diced chicken; cook, stirring occasionally until chicken is browned, about 5 minutes. Using a slotted spoon, remove chicken and add onion, celery and carrot; cook, stirring occasionally until softened, about 5 to 7 minutes. Add the remaining 2 tablespoons of butter and stir. When the butter has melted, add flour, stir vigorously to blend with vegetables and butter. Cook for 2 to 3 minutes without letting flour brown. Add 1 cup of chicken broth and whisk until mixture is smooth, then whisk in the remaining broth. Bring soup to a simmer.

To a medium skillet set over high heat, add oil. When the oil is shimmering, add mushrooms and cook, stirring occasionally until they are a deep golden brown color, about 8 minutes; taste and adjust seasoning with salt and pepper. Add mushrooms and thyme to the simmering soup. Taste and adjust seasoning with salt and pepper. Continue to simmer soup while preparing dumplings.

To prepare dumpling dough: To a large mixing bowl, whisk flour, baking powder, chives, parsley and salt. In a separate bowl, whisk melted butter, egg and buttermilk until smooth. Slowly pour wet ingredients into dry ingredients and with a wooden spoon, stir until just combined. Cover with plastic wrap and set aside.

To finish soup: Add peas, chives and parsley to soup; stir to combine. Taste the soup and adjust seasoning with salt and pepper. Drop heaping tablespoons of dumpling dough onto the surface of the soup. Cover Dutch oven and simmer until dumplings are firm, about 20 to 25 minutes.

To serve: Divide soup and dumplings between 8 shallow serving bowls. Garnish with chopped herbs.

• Soup:
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1 pound chicken breast, cut into 1/2-inch dice
• 1 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, peeled and diced
• 1/4 cup unbleached all-purpose flour
• 6 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 10 ounces button mushrooms, trimmed and cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 1 tablespoon fresh thyme leaves, finely chopped
• 2 cups frozen peas, thawed
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh flat-leaf parsley, chopped


• Dumplings:
• 2 tablespoons melted butter
• 1 1/2 cups all-purpose flour
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh chives, finely chopped plus more for garnish
• 2 tablespoons fresh parsley, finely chopped plus more for garnish
• 3/4 cup buttermilk

To prepare soup: To a medium Dutch oven set over medium heat, add 2 tablespoons of butter. When butter melts and foam subsides, add the diced chicken; cook, stirring occasionally until chicken is browned, about 5 minutes. Using a slotted spoon, remove chicken and add onion, celery and carrot; cook, stirring occasionally until softened, about 5 to 7 minutes. Add the remaining 2 tablespoons of butter and stir. When the butter has melted, add flour, stir vigorously to blend with vegetables and butter. Cook for 2 to 3 minutes without letting flour brown. Add 1 cup of chicken broth and whisk until mixture is smooth, then whisk in the remaining broth. Bring soup to a simmer.

To a medium skillet set over high heat, add oil. When the oil is shimmering, add mushrooms and cook, stirring occasionally until they are a deep golden brown color, about 8 minutes; taste and adjust seasoning with salt and pepper. Add mushrooms and thyme to the simmering soup. Taste and adjust seasoning with salt and pepper. Continue to simmer soup while preparing dumplings.

To prepare dumpling dough: To a large mixing bowl, whisk flour, baking powder, chives, parsley and salt. In a separate bowl, whisk melted butter, egg and buttermilk until smooth. Slowly pour wet ingredients into dry ingredients and with a wooden spoon, stir until just combined. Cover with plastic wrap and set aside.

To finish soup: Add peas, chives and parsley to soup; stir to combine. Taste the soup and adjust seasoning with salt and pepper. Drop heaping tablespoons of dumpling dough onto the surface of the soup. Cover Dutch oven and simmer until dumplings are firm, about 20 to 25 minutes.

To serve: Divide soup and dumplings between 8 shallow serving bowls. Garnish with chopped herbs.