Creamy Chicken Pot Pie Soup with Dumplings
Creamy Chicken Pot Pie Soup with Dumplings
Ingredients
For the Chicken and Soup Base
- 2 chicken breasts
- 1/2 white onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 1 sprig rosemary
- few sage leaves
- 1 sprig thyme
- as needed Kinders The Blend salt-free Creole seasoning
- as needed smoked paprika
- as needed cayenne pepper
- as needed Italian seasoning
- as needed olive oil
- 5 cups chicken broth
- 1 tablespoon butter
- as needed chicken bouillon paste
- 4 cloves garlic, minced
- as needed Kinders Buttery Garlic & Herb seasoning
- as needed Kinders Caramelized Onion Butter seasoning
- as needed black pepper
- as needed Vinny Bo's Italian Seasoning
- as needed ground thyme
- as needed fresh rosemary, minced
- as needed fresh thyme, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup heavy cream
- 1/4 cup whole milk
- as needed fresh parsley, chopped
- as needed frozen peas
For the Dumplings
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- as needed black pepper
- as needed fresh parsley, chopped
- 4 tablespoons salted butter, diced
- 3/4 cup whole milk
For Serving
- as needed shredded white cheddar cheese
- as needed fresh parsley
Instructions
- 1
Chop 1/2 of a white onion, 3 carrots, and 3 celery stalks into small pieces. Set aside.
⏱️ 10 min
- 2
Prepare an herb bouquet by tying together 2 bay leaves, 1 sprig of rosemary, a few sage leaves, and 1 sprig of thyme.
⏱️ 5 min
- 3
Season the 2 chicken breasts generously with Kinders The Blend salt-free Creole seasoning, smoked paprika, cayenne pepper, and Italian seasoning. Massage olive oil into the chicken.
⏱️ 5 min
- 4
Sear the seasoned chicken breasts in a large pan over medium-high heat for 5 minutes on each side until browned.
⏱️ 10 min
- 5
Pour 4 cups of chicken broth into the pan with the chicken. Bring to a boil, then reduce heat and cook for another 5 minutes on both sides.
⏱️ 10 min
- 6
Remove the chicken from the broth, shred it, and place it in the fridge. Reserve the chicken broth from the pan.
⏱️ 10 min
- 7
In a large pot or Dutch oven, add 1 tablespoon of butter and a drizzle of olive oil over medium heat.
⏱️ 1 min
- 8
Add the chopped white onion, carrots, and celery to the pot. Sweat them down for a few minutes until softened.
⏱️ 7 min
- 9
Add chicken bouillon paste to the vegetables and let it caramelize for a few minutes.
⏱️ 3 min
- 10
Add the 4 cloves of minced garlic to the pot and cook for about 1 minute until fragrant.
⏱️ 1 min
- 11
In a separate small bowl, combine Kinders Buttery Garlic & Herb seasoning, Kinders Caramelized Onion Butter seasoning, black pepper, smoked paprika, cayenne pepper, Vinny Bo's Italian Seasoning, and ground thyme. Generously sprinkle this seasoning blend over the vegetables in the pot.
⏱️ 2 min
- 12
Add freshly minced rosemary and thyme to the pot.
⏱️ 1 min
- 13
Add 3 tablespoons of unsalted butter to the pot and let it melt.
⏱️ 2 min
- 14
Add 3 tablespoons of all-purpose flour to the pot and cook it down for a few minutes, stirring constantly, to create a roux and thicken the base.
⏱️ 3 min
- 15
Add the prepared herb bouquet to the pot.
⏱️ 1 min
- 16
Pour in the reserved chicken broth (4 cups) and an additional 1 cup of chicken broth, for a total of 5 cups of broth. Bring the soup base to a gentle boil.
⏱️ 10 min
- 17
While the soup base is simmering, prepare the dumplings. In a large bowl, combine 2 cups of all-purpose flour, 3 teaspoons of baking powder, a generous amount of black pepper, and freshly chopped parsley. Mix well.
⏱️ 5 min
- 18
Dice 4 tablespoons of salted butter into small pieces. Add the diced butter to the flour mixture and mix with your hands until the mixture becomes crumbly.
⏱️ 5 min
- 19
Pour in 3/4 cup of whole milk and mix until a dough forms. Roll the dough into small balls to form the dumplings.
⏱️ 10 min
- 20
Gently drop the raw dumplings directly into the simmering soup base. Do not move them immediately after adding.
⏱️ 2 min
- 21
Reduce the heat from medium to medium-low. Cover the pot and cook for 10 minutes.
⏱️ 10 min
- 22
Uncover the pot and cook the dumplings for another 3 minutes.
⏱️ 3 min
- 23
Gently separate the dumplings and carefully remove the herb bouquet from the pot.
⏱️ 2 min
- 24
Turn the heat to low. Add 3/4 cup of heavy cream and 1/4 cup of whole milk to the soup. Stir to combine.
⏱️ 2 min
- 25
Add the shredded chicken from earlier into the soup. Mix well.
⏱️ 2 min
- 26
Turn the heat back up to medium. Add fresh parsley and some frozen peas to the soup. Stir to combine and heat through.
⏱️ 3 min - 27
Ladle the creamy chicken pot pie soup with dumplings into a bowl. Garnish with shredded white cheddar cheese and fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Creamy Chicken Pot Pie Soup with Dumplings
For the Chicken and Soup Base
- 2 chicken breasts
- 1/2 white onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 bay leaves
- 1 sprig rosemary
- few sage leaves
- 1 sprig thyme
- as needed Kinders The Blend salt-free Creole seasoning
- as needed smoked paprika
- as needed cayenne pepper
- as needed Italian seasoning
- as needed olive oil
- 5 cups chicken broth
- 1 tablespoon butter
- as needed chicken bouillon paste
- 4 cloves garlic, minced
- as needed Kinders Buttery Garlic & Herb seasoning
- as needed Kinders Caramelized Onion Butter seasoning
- as needed black pepper
- as needed Vinny Bo's Italian Seasoning
- as needed ground thyme
- as needed fresh rosemary, minced
- as needed fresh thyme, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup heavy cream
- 1/4 cup whole milk
- as needed fresh parsley, chopped
- as needed frozen peas
For the Dumplings
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- as needed black pepper
- as needed fresh parsley, chopped
- 4 tablespoons salted butter, diced
- 3/4 cup whole milk
For Serving
- as needed shredded white cheddar cheese
- as needed fresh parsley
Instructions
- 1
Chop 1/2 of a white onion, 3 carrots, and 3 celery stalks into small pieces. Set aside.
⏱️ 10 min - 2
Prepare an herb bouquet by tying together 2 bay leaves, 1 sprig of rosemary, a few sage leaves, and 1 sprig of thyme.
⏱️ 5 min - 3
Season the 2 chicken breasts generously with Kinders The Blend salt-free Creole seasoning, smoked paprika, cayenne pepper, and Italian seasoning. Massage olive oil into the chicken.
⏱️ 5 min - 4
Sear the seasoned chicken breasts in a large pan over medium-high heat for 5 minutes on each side until browned.
⏱️ 10 min - 5
Pour 4 cups of chicken broth into the pan with the chicken. Bring to a boil, then reduce heat and cook for another 5 minutes on both sides.
⏱️ 10 min - 6
Remove the chicken from the broth, shred it, and place it in the fridge. Reserve the chicken broth from the pan.
⏱️ 10 min - 7
In a large pot or Dutch oven, add 1 tablespoon of butter and a drizzle of olive oil over medium heat.
⏱️ 1 min - 8
Add the chopped white onion, carrots, and celery to the pot. Sweat them down for a few minutes until softened.
⏱️ 7 min - 9
Add chicken bouillon paste to the vegetables and let it caramelize for a few minutes.
⏱️ 3 min - 10
Add the 4 cloves of minced garlic to the pot and cook for about 1 minute until fragrant.
⏱️ 1 min - 11
In a separate small bowl, combine Kinders Buttery Garlic & Herb seasoning, Kinders Caramelized Onion Butter seasoning, black pepper, smoked paprika, cayenne pepper, Vinny Bo's Italian Seasoning, and ground thyme. Generously sprinkle this seasoning blend over the vegetables in the pot.
⏱️ 2 min - 12
Add freshly minced rosemary and thyme to the pot.
⏱️ 1 min - 13
Add 3 tablespoons of unsalted butter to the pot and let it melt.
⏱️ 2 min - 14
Add 3 tablespoons of all-purpose flour to the pot and cook it down for a few minutes, stirring constantly, to create a roux and thicken the base.
⏱️ 3 min - 15
Add the prepared herb bouquet to the pot.
⏱️ 1 min - 16
Pour in the reserved chicken broth (4 cups) and an additional 1 cup of chicken broth, for a total of 5 cups of broth. Bring the soup base to a gentle boil.
⏱️ 10 min - 17
While the soup base is simmering, prepare the dumplings. In a large bowl, combine 2 cups of all-purpose flour, 3 teaspoons of baking powder, a generous amount of black pepper, and freshly chopped parsley. Mix well.
⏱️ 5 min - 18
Dice 4 tablespoons of salted butter into small pieces. Add the diced butter to the flour mixture and mix with your hands until the mixture becomes crumbly.
⏱️ 5 min - 19
Pour in 3/4 cup of whole milk and mix until a dough forms. Roll the dough into small balls to form the dumplings.
⏱️ 10 min - 20
Gently drop the raw dumplings directly into the simmering soup base. Do not move them immediately after adding.
⏱️ 2 min - 21
Reduce the heat from medium to medium-low. Cover the pot and cook for 10 minutes.
⏱️ 10 min - 22
Uncover the pot and cook the dumplings for another 3 minutes.
⏱️ 3 min - 23
Gently separate the dumplings and carefully remove the herb bouquet from the pot.
⏱️ 2 min - 24
Turn the heat to low. Add 3/4 cup of heavy cream and 1/4 cup of whole milk to the soup. Stir to combine.
⏱️ 2 min - 25
Add the shredded chicken from earlier into the soup. Mix well.
⏱️ 2 min - 26
Turn the heat back up to medium. Add fresh parsley and some frozen peas to the soup. Stir to combine and heat through.
⏱️ 3 min - 27
Ladle the creamy chicken pot pie soup with dumplings into a bowl. Garnish with shredded white cheddar cheese and fresh parsley before serving.
⏱️ 2 min