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Chicken and Dumpling Soup

This Chicken and Dumpling Soup is so easy, delicious, and perfect for soup season!

Course Soup
Servings 3


  • 1/4 cup butter
  • chopped shallot
  • 1 bag frozen peas and carrots
  • 1 tbsp minced garlic
  • 2 tbsp flour
  • 1 carton Aneto Chicken Broth
  • 4 boneless skinless chicken thighs
  • 5 sprigs thyme
  • salt and pepper
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped

For The Dumplings

  • 2 cups flour
  • 1 tbsp baking powder
  • salt and pepper
  • 1 cup heavy cream


  1. Add butter, shallots, and garlic to a pan.

  2. Once fragrant, add the peas and carrots.

  3. Add flour and stir well until lightly brown.

  4. Add chicken broth.

  5. Add thyme, salt, and pepper;

  6. Add chicken thighs, simmer for 15-20 minutes, or until chicken is 165 degrees F.

  7. Take out the chicken thighs and shred.

  8. Remove thyme sprigs.

  9. Put chicken back in. Add heavy cream and stir well. Cover and simmer on low heat.

  10. In a large bowl, add flour, baking powder, salt and pepper. Stir dry ingredients well.

  11. Add heavy cream and knead into a dough.

  12. Add spoonfuls of dough into the pot of soup.

  13. Once all have been added, cover and cook 2-3 minutes.

  14. Serve and enjoy!