Chicken And Potato Soup With Dumplings
A hearty chicken and potato soup enriched with fresh vegetables and herbs, perfect for comforting family meals and cold days, with tender chicken and flavorful broth.
Ingredients
Instructions
- In a large pot, season water with salt and pepper.
- Add washed, cut up chicken parts and cook until tender.
- Remove chicken and pour broth through a strainer; set aside chicken to cool.
- Return broth to the stove.
- Add onions, celery, carrots, and potatoes; cook until vegetables are tender.
- Shred the cooled chicken and add it back into the soup before serving.
Tips & Substitutions
For added flavor, consider using homemade chicken broth instead of water. You can also substitute the chicken with cooked sausage or turkey for a different taste. To enhance the soup's texture, try adding a bay leaf or a sprinkle of thyme while the vegetables cook. If you want a creamier soup, stir in a splash of cream or milk just before serving.
Serving Suggestions
Serve the chicken and potato soup with warm, crusty bread or a fresh green salad for a complete meal. A sprinkle of fresh parsley on top adds a nice touch. This dish pairs beautifully with Nanny's Chicken Casserole for a comforting dinner. Consider adding a side of roasted vegetables for added nutrition and flavor.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat until heated through. If the soup thickens too much, add a bit of water or broth to reach your desired consistency. This soup also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Potato Soup With Dumplings contains roughly 19 calories, with 1g protein, 3g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 515mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken in this recipe?
Absolutely! Leftover cooked chicken works perfectly in this soup. Just shred it and add it in after the vegetables have cooked. This can save time and make the dish even more convenient for a quick meal.
What type of potatoes should I use?
You can use any type of potato, but Yukon Gold or Russet potatoes are great choices for their creamy texture. If you prefer a waxy potato, red potatoes are also suitable but may hold their shape more during cooking.
Can I add more vegetables to the soup?
Certainly! Feel free to add other vegetables like peas, green beans, or corn for extra nutrition and flavor. Just make sure to adjust the cooking time accordingly, so they don't become too soft.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).