Old fashioned chicken and dumplings soup is a simple and cozy soup recipe that is fun and easy to make, tastes so delicious, and is great for a group.
Truly anyone can make this soup, and it’s a perfect simple recipe with hearty and wholesome ingredients, lovely flavor, and a good balance of protein, veggies, and yummy, puffy dumplings.
All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it’s simmering.
How do you thicken chicken and dumplings soup?
To thicken chicken and dumplings soup (or any soup for that matter), add about 2 to 3 tablespoons of flour to a mixing bowl. Stir in enough cold water to form a thin paste with no lumps when whisked together. Stir in the mixture to the soup to thicken it up slightly.
How do you make dumplings?
Making the dumplings is the fun part! Make your dumplings by combining the flour, salt, and baking soda in a medium bowl. Make a well in the center of the flour mixture and add the milk and melted butter. Stir until the mixture comes together, being careful to not over-stir.
Make sure the chicken mixture is simmering, add the dumpling dough, about 1 large tablespoon at a time, to the simmering chicken soup. I like to use two spoons to do this. Use one spoon to scoop up some of the dumpling dough and the other to push the dough into the simmering pot.
Add dumplings all over the pot (not all in one spot) until you have used all of your dough. Cover the pot with a tight fitting lid and reduce the heat slightly. Cook for 12 to 15 minutes.
Remove the lid and scoop out a dumpling to check for doneness. They should have risen to the top at this point. You can cut it in half with a spoon. It should be filled with little air bubbles and cooked through like a soft biscuit, without being gummy in the middle. If they aren’t cooked through, cook for an additional 2 to 3 minutes.
Chicken and Dumplings: The Best Comfort Food Ever!
FAQ
How do I thicken up my chicken and dumplings?
How do you thicken dumplings without cornstarch?
How do you make dumplings less watery?
How do you thicken dumpling mix without flour?
How do you thicken chicken & dumplings with cornstarch?
Mix a tablespoon of cornstarch with a tablespoon of cold water, then add it to your chicken and dumplings. Cook for a few minutes until it thickens up nicely. Be careful not to use too much cornstarch, as it can make your dish gloopy and unpleasant. If you’re looking for a gluten-free option, arrowroot powder is a great choice.
Why do I need to thicken my chicken & dumplings?
One reason your chicken and dumplings may need thickening is that the dumplings themselves can absorb a lot of liquid as they cook. This can leave your broth thin and watery, and your dumplings bloated and soggy. Thickening the broth can help balance out the texture of the dish and give it that comforting, stick-to-your-ribs feel.
Can you add heavy cream to chicken & dumplings?
Finally, we have the magical power of heavy cream. Adding a splash of heavy cream to your chicken and dumplings can give it a rich, velvety texture. Be sure to add it at the end of cooking, as it can curdle if it’s heated for too long. Experiment with these common thickening agents to find the perfect consistency for your chicken and dumplings.
Can You thicken sauce without cornstarch or flour?
So, let’s dive in and discover the secrets to thickening your sauces like a pro! To thicken your sauce without cornstarch or flour, you can use arrowroot powder. Arrowroot is a great alternative thickening agent that is gluten-free and works well with acidic ingredients.