This cozy chicken and dumpling soup is a great, easy meal on a cloudy day when you need some good, healthy comfort food.  

One of the best things about fall is that I get to whip out my big pots and make soups again. I LOVE making homemade soup. Chicken soup with homemade noodles, tomato basil, minestrone, super loaded baked potato, cauliflower chower. Mmmm. Don’t talk to me about canned soup…I don’t consider that to be real food. Besides, soup is such an easy meal to make from scratch, and it just fills my house with happy thoughts on a gloomy day.

This chicken and dumpling soup is one of my favorite childhood meals. On more than one cold, foggy day in the Central Valley of California, I remember coming home to the inviting smell of this hearty soup. It’s one of those foods that fills my soul as much as my stomach…the ultimate comfort food.

It’s healthy–full of lean chicken and fresh veggies–and super quick. From starting up the stove to sitting over a steaming bowl of deliciousness, we’re talking less than 30 minutes. The next time you’re in the mood for a bowl of cozy comfort, give this recipe a try.

Easy Chicken and Dumpling Soup

Notes: I usually just use cut up chicken breasts for this soup, but you could also use thighs if you prefer. It would be a great way to use up some leftover rotisserie chicken. If you’re using precooked chicken, just wait to add it until you add the broth and veggies. Then, cook everything as directed below.

Ingredients:

Chicken Soup

• 1-2 Tablespoons olive oil
• 1/2 medium onion, diced
• 1-2 cloves garlic, minced
• 1 lb. chicken (*see note), cubed
• 3 large carrots, chopped
• 3 stalks of celery, chopped
• 4 cups low or no-sodium chicken broth
• 1 cup milk
• 1 teaspoon parsley
• Salt and pepper to taste

Dumplings

• 2 cups Bisquick (or use your own DIY baking mix)
• 2/3 cup milk
• 1/2 teaspoon thyme

Directions:

1. Heat 1-2 Tablespoons olive oil in a dutch oven (or other large pot) in medium heat. Add onion, garlic and chicken and cook chicken through, stirring regularly.
2. Add all other soup ingredients (carrots, celery, broth, milk, parsley) and bring to a boil (increase heat to high).
3. In a separate bowl, mix Bisquick, milk, and thyme to create a soft dough. With a spoon, scoop out little balls of dough (don’t worry about the shape) and plop them happily in your now boiling soup (carefully).
4. Reduce heat to medium/medium-low and simmer uncovered for 10 minutes, then cover the pot (to prevent too much loss of liquid) and simmer for 5-10 additional minutes, until vegetables are tender and dumplings look fluffy. Add salt and pepper to taste and serve warm. Enjoy!

Source: My mom’s kitchen

What are your favorite soups to warm up with on a cold day?

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