American Soup

7 Step Chicken & Dumpling Soup

Being stuck in a hurricane with me just means you’ll be eating my cooking all day. I made this earlier today while my family and I hid inside our house, watching Hurricane Sandy from the windows. This is one of my favorite comfort recipes, and it’s actually pretty easy to make. All you need is a few vegetables, some chicken and olive oil or butter (you can also make the dumpling dough from scratch). In this recipe, I speed things up by picking up a can of pre-made biscuit dough for the dumplings. Shhh! 😉

  • 1 cup of chopped onions
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 2 garlic cloves
  • 2 chicken breasts
  • 6 cups of water
  • 4 sprigs of rosemary
  • 4 sprigs of thyme
  • bay leaf (fresh or dry)
  • 1/2 stick of butter
  • Salt & pepper
  • 1 can of biscuit dough


  1. Heat a large saute pan on medium-high heat and melt the butter.
  2. Add chopped onions, carrots, celery, and garlic cloves. Saute vegetables for 5-7 minutes, or until tender.
  3. Place two whole chicken breasts into the pan and sear for about 2-3 minutes on each side.
  4. Take out the chicken breast, cut into pieces and toss back into the pan.
  5. Pour in the water, bay leaf and sprigs of rosemary and thyme (tie with cooking string or place in cheesecloth beforehand), and bring to boil.
  6. Drop in bite-sized pieces of the biscuit dough into the boiling broth.
  7. Cover the pan, and steam dumplings on medium-low heat for 8-10 minutes.

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