Chicken corn soup with dumplings is a comforting bowl of goodness that blends the sweetness of corn, the savory richness of chicken, and the heartiness of soft, pillowy dumplings.
This dish is perfect for a cozy night in or when you’re craving something warm and satisfying. With each spoonful, you’ll experience a delightful mix of flavors and textures, making it a favorite for both family dinners and special occasions.
Whether you’re new to making soups or a seasoned cook, this recipe is sure to become a staple in your kitchen, bringing warmth and comfort to your table.
How To Make Chicken Corn Soup With Dumplings?
Recipe Time
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Serves: 6
Equipment Needed
- Large pot
- Mixing bowl
- Whisk
- Ladle
- Knife
- Cutting board
Ingredients
For The Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup fresh or frozen corn kernelshttps://en.wikipedia.org/wiki/Corn_kernel
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
For The Dumplings:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 egg, beaten
Instructions
1. Sauté The Vegetables
In a large pot, I heat the olive oil over medium heat. I add the diced onion, garlic, carrots, and celery, cooking them until they’re softened, which takes about 5 minutes. The aroma of the garlic and onions sautéing together is simply irresistible!
2. Add The Broth And Chicken
Once the vegetables are softened, I pour in the chicken broth and bring it to a boil. I then add the shredded chicken, corn kernels, thyme, and bay leaf. I reduce the heat to low and let the soup simmer for 15 minutes, allowing all the flavors to meld beautifully.
3. Prepare The Dumplings
While the soup simmers, I prepare the dumplings. In a mixing bowl, I whisk together the flour, baking powder, and salt. I then stir in the milk, melted butter, and beaten egg until a soft dough forms. It’s important to avoid over-mixing to keep the dumplings light and fluffy.
4. Drop The Dumplings
With the soup still simmering, I drop spoonfuls of the dumpling dough into the pot. I cover the pot and let the dumplings cook for about 15 minutes, or until they’re cooked through and fluffy.
5. Final Touches
I taste the soup and adjust the seasoning with salt and pepper as needed. If I’m feeling fancy, I garnish with fresh parsley before serving.
Nutrition Facts Of Chicken Corn Soup With Dumplings
- Calories: 320
- Protein: 18 g
- Fat: 10 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 750 mg
Serving Suggestions Of Chicken Corn Soup With Dumplings
How I Like To Serve It
I love serving this chicken corn soup with dumplings in large, deep bowls to ensure every bite includes a bit of dumpling, chicken, and veggies. A side of crusty bread is perfect for dipping, soaking up the delicious broth.
Tips And Variations Of Chicken Corn Soup With Dumplings
Tips For Success
Make It Gluten-Free: Use a gluten-free flour blend for the dumplings and ensure your broth is gluten-free.
Vegetable Add-Ins: I sometimes like to add green beans or peas for extra color and nutrition.
Dumpling Size: If you prefer smaller dumplings, use a teaspoon instead of a tablespoon to drop the dough into the soup.
Special Note
If you want to make this soup ahead of time, you can prepare the soup base and store it in the refrigerator for up to 3 days. I recommend making the dumplings fresh when you’re ready to serve the soup to ensure they’re light and fluffy.
What Are Dumplings Made Of In Chicken Soup?
Dumplings in chicken soup are made of simple ingredients. I use flour, baking powder, salt, and a bit of fat like butter or oil. I mix these with milk or water to form a dough.
Then, I drop spoonfuls of the dough into the simmering soup to cook. The result is soft, fluffy dumplings that soak up the delicious flavors of the soup.
Conclusion
Chicken corn soup with dumplings is a recipe that’s near and dear to my heart. It’s simple to make, incredibly comforting, and packed with flavor.
Whether you’re cooking for your family or just for yourself, this soup is sure to become a staple in your kitchen. Give it a try, and let me know how you like it!
Chicken Corn Soup With Dumplings
Equipment
- Large pot
- Mixing bowl
- Whisk
- Ladle
- Knife
- Cutting board
Ingredients Â
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 6 cups chicken broth
- 2 cups cooked chicken shredded
- 1 cup fresh or frozen corn kernelshttps://en.wikipedia.org/wiki/Corn_kernel
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped (optional)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter melted
- 1 egg beaten
InstructionsÂ
Sauté The Vegetables
- In a large pot, I heat the olive oil over medium heat. I add the diced onion, garlic, carrots, and celery, cooking them until they’re softened, which takes about 5 minutes. The aroma of the garlic and onions sautéing together is simply irresistible!
Add The Broth And Chicken
- Once the vegetables are softened, I pour in the chicken broth and bring it to a boil. I then add the shredded chicken, corn kernels, thyme, and bay leaf. I reduce the heat to low and let the soup simmer for 15 minutes, allowing all the flavors to meld beautifully.
Prepare The Dumplings
- While the soup simmers, I prepare the dumplings. In a mixing bowl, I whisk together the flour, baking powder, and salt. I then stir in the milk, melted butter, and beaten egg until a soft dough forms. It’s important to avoid over-mixing to keep the dumplings light and fluffy.
Drop The Dumplings
- With the soup still simmering, I drop spoonfuls of the dumpling dough into the pot. I cover the pot and let the dumplings cook for about 15 minutes, or until they’re cooked through and fluffy.
Final Touches
- I taste the soup and adjust the seasoning with salt and pepper as needed. If I’m feeling fancy, I garnish with fresh parsley before serving.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.