Chicken Noodle & Dumpling Soup: A Bowlful of Comfort
There are some dishes that transcend mere sustenance and become ingrained in our memories. For me, chicken noodle soup, especially when adorned with fluffy dumplings, is one of those dishes. I remember coming in from snowy afternoons as a child, my cheeks burning with cold, and the first thing I’d smell was the comforting aroma of my grandmother’s soup simmering on the stove. It was a magical elixir, capable of thawing not just my body, but my very soul. The tender chicken, the soft noodles, and those ethereal dumplings – each spoonful was a warm hug from my grandmother.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour 29 minutes
- Total Time: 1 hour 49 minutes
- Servings: 4
- Dietary Type: Comfort Food
Ingredients
- 4 chicken legs
- 4 chicken wings (remove wing tips)
- 1 (15 ounce) can chicken broth
- 1 small parsnip, peeled and thinly sliced
- 2 small carrots, peeled and thinly sliced
- 1 celery rib, thinly sliced
- ½ small onion, peeled and diced
- ½ cup frozen peas
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
- Parsley flakes, for garnish
- 2 cups Bisquick
- ⅔ cup 10% cream
- 2 cups egg noodles
Equipment Needed
- Large soup pot
- Slotted spoon
- Colander
Instructions
- In a large soup pot, place the chicken legs, chicken wings, chicken broth, parsnip, carrots, celery, and onion. Season generously with salt and pepper.
- Add water to the pot to ensure the chicken is fully submerged, if necessary. The amount of water will depend on the size of your pot.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer gently for 1 hour. This allows the chicken to become tender and the vegetables to release their flavors into the broth.
- After simmering for an hour, add the ½ cup of frozen peas to the soup.
- While the soup is simmering, prepare the dumplings. In a medium bowl, combine the 2 cups of Bisquick and ⅔ cup of 10% cream. Stir until just combined – do not overmix. The dough should be slightly sticky.
- Increase the heat of the simmering soup to a gentle boil.
- Using a spoon, drop spoonfuls of the Bisquick dumpling mixture directly into the boiling soup. Aim for about 8-10 dumplings, depending on the size of your spoon.
- Reduce the heat to low, leaving the soup uncovered, and cook for 10 minutes. This will allow the dumplings to puff up slightly.
- Cover the pot and cook for an additional 10 minutes, or until the dumplings are cooked through. To check doneness, insert a toothpick into a dumpling – it should come out clean.
- While the dumplings are finishing, cook the 2 cups of egg noodles according to package directions in a separate pot of boiling, salted water. This usually takes 8-10 minutes, or until the noodles are tender but firm.
- Once the egg noodles are cooked to your liking, drain them in a colander.
- Using a slotted spoon, carefully remove the dumplings from the soup pot and place them on a plate to prevent them from overcooking and becoming soggy in the remaining soup.
- To assemble each bowl of soup, place a portion of the cooked egg noodles in the bottom of the bowl.
- Top the noodles with 2 pieces of the cooked chicken (either legs or wings) and a generous ladleful of the soup, being sure to include plenty of the cooked vegetables.
- Add 2 dumplings to each bowl.
- Garnish with parsley flakes, if desired, for a pop of fresh color and flavor.
Expert Tips & Tricks
- Bone-in, Skin-on Chicken is Key: Using chicken legs and wings with the bone and skin intact creates a richer, more flavorful broth. Don’t be tempted to use boneless, skinless breasts, as they won’t provide the same depth of flavor.
- Don’t Overmix the Dumpling Dough: Overmixing the Bisquick and cream mixture will result in tough dumplings. Stir just until the ingredients are combined. Lumps are perfectly fine!
- Simmer, Don’t Boil, the Soup: A gentle simmer is key to tender chicken and flavorful vegetables. A vigorous boil can toughen the chicken and cause the vegetables to become mushy.
- Season Generously: Don’t be afraid to season the soup generously with salt and pepper throughout the cooking process. Taste and adjust as needed. The flavor will deepen as it simmers.
- Make-Ahead Tip: The soup base (without the noodles and dumplings) can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld even further. Add the noodles and dumplings just before serving.
Serving & Storage Suggestions
Serve the Chicken Noodle & Dumpling Soup hot, garnished with fresh parsley. A side of crusty bread or crackers is a perfect accompaniment for dipping into the savory broth.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 2 months. To reheat, thaw the frozen soup in the refrigerator overnight, then gently heat on the stovetop until warmed through. The dumplings may become slightly softer after freezing and reheating, but the flavor will still be delicious.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 868.4 kcal | N/A |
| Calories from Fat | 398 g | 46% |
| Total Fat | 44.3 g | 68% |
| Saturated Fat | 13.8 g | 68% |
| Cholesterol | 208.5 mg | 69% |
| Sodium | 1229.7 mg | 51% |
| Total Carbohydrate | 62.3 g | 20% |
| Dietary Fiber | 3.9 g | 15% |
| Sugars | 10.8 g | 43% |
| Protein | 51.9 g | 103% |
Variations & Substitutions
- Gluten-Free: Use gluten-free Bisquick and gluten-free noodles for a gluten-free version.
- Vegetarian: Substitute the chicken with chickpeas or white beans and use vegetable broth instead of chicken broth.
- Spicy: Add more red pepper flakes or a dash of hot sauce for a spicier soup.
- Herby: Incorporate fresh herbs like thyme, rosemary, or sage into the soup for added flavor.
- Vegetable Medley: Add other vegetables like potatoes, turnips, or green beans for a heartier soup.
FAQs (Frequently Asked Questions):
Q: Can I use chicken breasts instead of chicken legs and wings?
A: While you can, the flavor will be less rich. If using breasts, consider using bone-in, skin-on breasts for better flavor, and be careful not to overcook them.
Q: Can I make the dumplings ahead of time?
A: It’s best to make the dumplings fresh just before adding them to the soup. Pre-made dumplings tend to get soggy.
Q: My dumplings are not cooking through. What should I do?
A: Make sure the soup is at a gentle boil, and that the dumplings are not overcrowded in the pot. You may also need to increase the cooking time slightly, checking for doneness with a toothpick.
Q: Can I freeze the soup with the noodles and dumplings already in it?
A: While you can, the noodles and dumplings may become softer in texture after freezing and thawing. It’s best to freeze the soup base separately and add fresh noodles and dumplings when reheating.
Q: What can I substitute for the 10% cream in the dumplings?
A: You can use milk, half-and-half, or even sour cream as a substitute for the 10% cream. The texture of the dumplings may vary slightly.
Final Thoughts
Chicken Noodle & Dumpling Soup is more than just a meal; it’s an experience, a warm embrace in a bowl. It’s a dish that evokes memories of childhood, of comfort, and of love. I encourage you to try this recipe, to experiment with your own variations, and to share it with the people you care about. Whether you’re battling a cold, seeking solace on a chilly evening, or simply craving a taste of home, this soup is sure to nourish your body and soul. And don’t forget to let me know how it turns out! What herbs did you add? Did you make it spicy? I’d love to hear your feedback and learn about your own personal touches. Enjoy!