Southern Chicken and Dumpling Soup

Prep 40 min
Total 40 min
Servings 4

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Chicken and dumplings is classic comfort food, and nothing’s more comforting than knowing it’s assembled and ready to go in your freezer. Homemade noodles are so easy to make and will impress your family and friends.

Ingredients

1 1/2 cups (375 mL) shredded cooked chicken
1 medium carrot, cut diagonally into 1/2-inch (1.2 cm) thick slices (about 1/2 cup/125 mL)
1 celery rib, halved lengthwise, and cut into 1/2-inch (1.2 cm) inch-thick slices (about 1/2 cup/125 mL)
1/4 cup (50 mL) finely chopped fresh Italian (flat-leaf) parsley
3/4 cup Pillsbury™ all-purpose flour
1 teaspoon (5 mL) baking powder
1/4 teaspoon (1 mL) salt
1/4 teaspoon (1 mL) pepper
1/3 cup (75 mL) milk
1 tablespoon (15 mL) butter
4 cups (1 L) chicken broth

Steps

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1

In medium bowl, mix chicken, carrot, celery and parsley.
2

In small bowl, mix flour, baking powder, salt and pepper.
3

In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
4

In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
5

To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips. Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.