Tag Archives: vegetables

Chicken Pot Soup

4 Apr

It’s been a little chilly (and rainy) up here the last few days. Whenever it is crummy out, I always crave hearty soups or stews – or really any warm food. As I was sharing this sentiment with Nick, he told me that he has been craving chicken and dumpling soup, and thus, an idea was born.

I had some trouble right off the bat – I didn’t know what he was talking about. I thought he meant dumplings that you get with chinese food. Apparently, from what I understand, it’s basically a ball of dough that cooks in your soup. I thought the challenge of making something I’ve never heard of could be fun, right? WRONG.


I tried making the soup following a couple recipes and managed to absolutely screw it up – and make something even better. My end product was a chicken pot soup (like chicken pot pie, but more soup like). If I were to make this again, I would probably double the amount of chicken and veggies and keep everything else the same – that way it would have more of the feeling of actual chicken pot pie.

What I used:
For the soup
2 tbsp butter
1 white onion, diced
3 large carrots, diced
3 celery stalks, diced
¼ cup white wine
2 lbs chicken, cut into bite-size pieces
6 cups chicken broth
⅓ cup 1% milk
salt, pepper, thyme, garlic powder
3 bay leaves

For the topping:
1 ½ cup whole wheat flour
½ cup cornmeal
1 tbsp baking powder
1 tsp salt
1 ½ cup 1% milk
2 tbsp dried parsley

I started by making my normal chicken soup – If you have a recipe you love, feel free to use it, but this is what I usually use.

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Melt the butter over medium heat and add the onions, carrots, and celery. Season the veggies with salt, pepper, and garlic powder. Add the wine and cook down until the onion is translucent. Add the chicken, chicken broth, bay leaves, and bring to a boil. Turn down and let cook for about thirty minutes on low, covered.

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For the topping: In a medium bowl, combine flour, cornmeal, baking powder, salt, and parsley, sifting to get rid of any clumps. Add the milk and stir well to combine.


Carefully and slowly spoon the mixture on top of the soup, being sure to cover the whole surface with dough (my dough expanded when cooking, so this wasn’t a problem for me at all).

Bring the soup to a boil (again), partially cover, and let cook until the top of the dough turns hard and browns.


Let sit for a few minutes (it will be hot!) and then enjoy.