My mom is the best when it comes to catching a cold. I may be 27 years old and living on my own, but if she catches wind that I am down for the down, she comes in clutch. My mom ALWAYS goes out of her way and makes me a fresh pot of her Magic Chicken Dumpling Soup.
She does the same thing for her friends as well, not just me, she even goes as far as delivering it your doorstep, what could be better? What’s better, is not just getting a soup delivered to your door but it being this magic soup. Mom’s “Magic” Chicken Dumpling Soup is guaranteed to heal you quick and back to normal over night. I wish I was kidding but this stuff is some serious magic! Mom gave me the “okay” to write up a blog and recipe on this magic. Below is the list of ingredients as well as a step-by-step. At the very bottom is the complete recipe, be sure to check it out.
What Do I Need?
If you have made a chicken soup before, you know the gist of the ingredient list. Below is the list of all ingredients needed.
- Chicken Thighss or Tenderloins
- Chicken Broth
- Cream of Chicken Soup
- Salt & Pepper
- Bay Leaves
Do I Need to Thaw my Chicken?
You can use either thawed or frozen chicken. The chicken is going to cook in the pot of the broth, if its thawed it takes less time but is not necessary.
How Do I Make This Soup?
This is another one of those recipes that I like making because everything is done in one pot. Chicken and veggies are all boiled together in one pot. Measure out your chicken broth, get that to a roaring boil. place your chicken in the pot and continue boiling. Slice and Dice your vegetables and toss those as well as your bay leaves into the pot. Continue boiling until your chicken has cooked thoroughly.
Remove chicken from the pot, when cooked to temperature and pull apart into smaller pieces. Kind of in between shredded and diced. Place chicken back in the pot and mix in your cream of chicken soup. Continue boiling while you prepare your dumplings.
How Do I Make Dumplings?
In a small bowl, preferably glass toss in your flour, salt & pepper. Whisk those 3 ingredients together and than slowly add in a tablespoon of water at a time until your dumplings are to the desired texture. Kind of like a sticky condition but not too sticky.
Using the tip of a fork, drop your dumplings into the boiling pot. Cook until the dumplings are done, the dumplings will float once they are done. Sprinkle in some salt & pepper to taste and stir together. Reduce heat to a low simmer until soup thickens. If you would prefer more broth, don’t let it thicken too much.
This is a soup that doesn’t necessarily need measuring but I did measure some for you. Mom’s “Magic” Chicken Dumpling Soup is an easy soup to make and really is magic. Below I have the full recipe including measurements. I hope you give this a try and leave some feedback on what you thought of it.
Much Love & Healing Vibes,
Mom’s “Magic” Chicken Dumpling Soup
- 1 Stock Pot
- 5 Chicken Thighs or Tenderloins
- 7-8 Cups Chicken Broth
- 2 Stalks Celery Diced
- 2 Sticks Carrots Diced
- 1/2 Yellow Onion
- 2 Cups Flour
- tbsp Water Add As You Go
- 15 oz Cream of Chicken Soup
- Salt & Pepper To Taste
- 2-3 Bay Leaves DON'T EAT
- Grab out your pot and pour in your chicken broth and add in your chicken. Thighs or Tenderloins are recommended, just because they break down real nice. Boil until chicken is cooked.
- Slice and Dice your vegetables, add into the boiling pot with the chicken. Toss in your couple of bay leaves, to add some flavor to the soup.
- Remove the cooked chicken from the pot, cut up and replace back into the pot.
- Pour in your cream of chicken soup and continue boiling while making your dumplings.
- In a small bowl. add in your flour, salt & pepper and whisk together. Adding 1 tablespoon of water at a time and mix. Combine ingredients until your flour turn into a slight sticky texture. Not too sticky that it wont come off of the fork.
- Using the tip of the fork, drop the dumplings into the boiling pot. Once the dumplings are cooked, they will float.
- Reduce heat to low simmer allowing the soup to thicken.
- While the soup is thickening, add in some salt and pepper to taste. If you are using a high sodium broth, be careful when adding more salt. Its best to taste-test as you go.
- If you would like a thicker soup, use less broth from the beginning.
- You can use frozen or thawed chicken breasts, frozen just takes a little longer.