One-Pot Creamy Chicken and Dumpling Soup Recipe

• portions: 6 servings
• temps actif: 25 minutes
• temps total: 1 hour 5 minutes

Ingrédients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

3 tablespoons minced fresh chives

2/3 cup sour cream

1/4 cup + 1 tablespoon whole milk

3 tablespoons reserved bacon fat or melted butter

5 strips bacon, diced

4 tablespoons unsalted butter

1 small yellow onion, diced

1 leek (white and light green parts only) sliced

3 carrots, peeled and diced

3 ribs celery, diced

1/4 cup flour

1 teaspoon dried rubbed sage

1/2 teaspoon dried thyme

6 cups chicken stock (homemade is best!)

3 cups shredded cooked chicken

1 cup heavy cream

kosher salt, to taste

freshly cracked pepper, to taste

Instructions

Place a 4 qt dutch oven over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy and some of the fat has rendered. Use a slotted spoon to transfer the bacon to a small place and transfer 3 tablespoons of bacon fat to a small heat-proof bowl.

In a mixing bowl, combine the flour, baking powder, salt, pepper, and chives for the dumplings. Whisk until combined. Add the sour cream and milk to the small bowl with the bacon fat and whisk until smooth. Pour the wet ingredients into the dry and fold the mixture together until no streaks of flour remain. Cover and set aside.

Melt 4 tablespoons of butter in the dutch oven over medium heat. Once the butter is hot and foamy, add the diced onion, carrot, leek, and celery. Cook, stirring occasionally, for 3-4 minutes until the vegetables start to get soft. Add the sage and thyme and cook for 1 minute more. Sprinkle the flour on top of the veggies and stir to incorporate the flour into the veggies and butter. Cook, stirring constantly, for 2-3 minutes.

Add the chicken stock to the pot one cup at a time, stirring well between each addition. Bring to a simmer. Once the pot is simmering, add the shredded chicken, cream, and bacon back to the pot. Bring to a gentle simmer and season to taste with salt and pepper.

Using a cookie scoop, gently drop the dumplings into the soup, giving a little space between each. Reduce the heat to low, cover, and simmer for 15-17 minutes. The dumplings should be fluffy and plump. Ladle the soup into bowls and top with more chives, if desired.

Nutrition

• Calories: 592 kcal
• Lipides Totaux: 34 g
• Lipides Saturés: 16 g
• Lipides Insaturés: 14 g
• Cholestérol: 125 mg
• Sodium: 869 mg
• Glucides Totaux: 43 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 8 g
• Protéines: 28 g