Chicken-N-Dumplings Soup + Giveaway

How about a sleeker version of momma’s Chicken and Dumplings Recipe? Chicken and Dumplings Soup brings all the best qualities of Chicken and Dumplings together for the modern palate, leaving the gravy and heartburn in the past.

Chicken N Dumplings Soup Recipe | ASpicyPerspective.com #soup #recipe #chicken

We’re having another Kitchen Conversation with Land O’Lakes! This time, the topic is Modernizing Vintage Recipes. We all have those family favorites that, let’s be honest, need a little refresh for our current dinner table. I came up with a vintage recipe that needs some updating to match our newly updated kitchen!

When we moved to North Carolina from the Midwest, one of the first things I noticed was the differences in cooking techniques.

In the South, cornbread is cooked in a skillet with bacon grease, unlike the tall, pillowy cornbread I was used to.

Grits are the breakfast side of choice, not home fries or cream of wheat.

And dumplings were noodles. Say what?!?

Chicken-N-Dumplings Soup Recipe | ASpicyPerspective.com #soup #recipe #chicken

Growing up, every chicken and dumplings recipe I ever ate had dumplings that were dropped from a spoon. Dumplings were dumped, not cut into noodles.

These morsels of dough simmered in the gravy until puffed into little balls of carby deliciousness. The irregular shapes and moist centers were part of the appeal.

Yet here in the South, friends tell stories of standing on a wooden stool while Great-Granny presses the dough out on the countertop. Then she let her gran’babies take turns cutting it into short, fat noodles with a pizza cutter.

Whether you prefer the dropped dumplings or noodle dumplings, one thing is for certain: A good chicken and dumplings recipe equals a hefty serving of nostalgia and a whole lot of love.

Chicken and Dumplings Soup | ASpicyPerspective.com #soup #Chickenanddumplings #recipe

However… the last time I ate classic chicken and dumplings, I felt like I had a brick in my belly. I’m just not accustomed to eating such heavy dishes anymore.

It made me think this vintage recipe was ready for a little “modernizing.”

How to Make Chicken and Dumplings Soup | ASpicyPerspective.com #soup #Chickenanddumplings #recipe

So today I’ve made an updated version of my favorite chicken and dumplings recipe, Chicken-n- Dumpling Soup!

I ditched the heavy cream gravy and hulky dumplings for a thin, savory broth with mini parmesan-herb dumplings.

How To: Chicken N Dumplings Soup Recipe | ASpicyPerspective.com #soup #recipe #chicken

The fact that the chicken and dumplings aren’t drowning in gravy really allows the fresh, herbal flavors to shine. Also, Chicken-n-Dumpling Soup takes much less time to cook because it uses chicken breasts instead of a whole chicken.

I added a third of the butter I would normally use in my traditional chicken and dumplings recipe. Land O Lakes® Butter in Half Sticks made it easy to pull just the right amount out of the fridge. Using Land O Lakes® Butter with Olive Oil & Sea Salt created a rich, satisfying undertone.

Really, who needs gravy?

Chicken n Dumplings Soup Recipe | ASpicyPerspective.com #soup #recipe #chicken

Modernizing is a good thing. Even when it comes to our most beloved dishes.

I honestly believe Grandma would approve.

Chicken & Dumplings Soup Recipe | ASpicyPerspective.com #soup #recipe #chicken

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Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Chicken and Dumplings Soup

Ingredients:

For the Soup:

  • 1 1/2 lbs. chicken breast, cut into 1/2 cubes
  • 1 large onion, peeled and diced
  • 3 cloves garlic, minced
  • 4 celery stalks, thinly sliced
  • 4 carrots, thinly sliced
  • 1 half stick (4 tbsp.) Land O Lakes® Butter with Olive Oil & Sea Salt
  • 1 tsp. ground mustard
  • 1/8 tsp ground turmeric (for color)
  • 1 bay leaf
  • 64 oz. low-sodium chicken stock
  • 1/4 cup chopped parsley
  • Pepper to taste

Dumplings:

  • 3/4 cup flour
  • 3 Tb. grated parmesan cheese
  • 1 Tb fresh thyme leaves, finely minced
  • 1/2 tsp. fresh rosemary, finely minced
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper
  • 3/4 cup whole milk

Directions:

  1. In a large sauce pot, melt the Land O Lakes® Butter with Olive Oil & Sea Salt over medium heat. Add onion, garlic, celery and carrots. Cook for 8–10 minutes. Stir occasionally.
  2. Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
  3. Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
  4. Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Stir in the chicken and parsley. Then use a spoon to drop scant 1/2-teaspoon lumps of dough into the soup. Simmer 5 minutes, until the chicken and dumplings are cooked through. Remove the bay leaf and serve warm.

Enter to WIN this awesome Land O"lakes Butter #Giveaway on ASpicyPerspective.com

Today Land O Lakes® Butter is offering a fabulous vintage giveaway!

This Giveaway Includes:

  • Steel stock pot
  • Measuring scale
  • Measuring spoons
  • Apron
  • Half stick butter dish
  • 3 coupons for Land O Lakes® Butter in Half Sticks
  • Vintage Land O’Lakes recipe box

To Enter, simply follow the prompts in this automated entry form. For US residents only.

a Rafflecopter giveaway

Disclosure: A Spicy Perspective has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

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197 Responses to “Chicken-N-Dumplings Soup + Giveaway”

  1. #
    151
    Christy — June 19, 2013 @ 9:15 am

    I’ve been wanting to try to recreate my classic zucchini bread this summer. Spice it up a bit!

    Reply

  2. #
    152
    Jo Ann Buller — June 19, 2013 @ 10:06 am

    hope i win.

    Reply

  3. #
    153
    DeniseG — June 19, 2013 @ 10:10 am

    I won’t call it a “remake” per se, but I am currently working on nailing down precise recipes/measurements for some of my great-grandmother’s old, handed-down recipes. Especially for the baked desserts…some of her instructions and amounts are pretty open to interpretation :) “Handfuls” of flour doesn’t yield consistent results for me. :)

    Reply

    • ckgato — June 19th, 2013 @ 10:21 am

      Haha! I just basically commented the same thing!

      Reply

  4. #
    154
    Diana Whitlatch — June 19, 2013 @ 10:12 am

    I would love a lighter potato salad that sill has great flavor.

    Reply

  5. #
    155
    Melinda H — June 19, 2013 @ 10:16 am

    Can’t wait to try the chicken and dumplings soup! Looks delicious and also thanks for the pics along with the recipe! (o;

    Reply

  6. #
    156
    Amanda Bennett — June 19, 2013 @ 10:16 am

    My dad loves Chicken & Dumplings. I bet he would love this version!

    Reply

  7. #
    157
    Amanda Bennett — June 19, 2013 @ 10:18 am

    When I make over dishes I try to use reduced fat versions of certain ingredients and add extra veggies for extra color and flavor where I can.

    Reply

  8. #
    158
    ckgato — June 19, 2013 @ 10:21 am

    Going to my grandma’s over the Fourth of July weekend. SHe’s going to make chicken & dumplings for my visit. I try to get her to write down the recipe for me, but at 91, she is on auto-pilot and isn’t sure the measurements! I’m saving this recipe for myself to make when I crave it and not in Tennessee!

    Reply

  9. #
    159
    Jocelyn — June 19, 2013 @ 10:21 am

    I am making this tonight! YUM!!!

    Reply

  10. #
    160
    Wendy Farmer — June 19, 2013 @ 10:27 am

    I have not had much luck with chicken and dumplins but this looks too good not to try. I will definitely be giving it a go. Thanks.

    Reply

  11. #
    161
    Erin B — June 19, 2013 @ 10:32 am

    I wonder if I could redo enchiladas with a hardy green leaf… I did make vegetarian cabbage rolls, which turned out awesome!

    Reply

  12. #
    162
    Heidi — June 19, 2013 @ 10:32 am

    Cute!

    Reply

  13. #
    163
    Mark — June 19, 2013 @ 10:34 am

    I would love to win this =)

    Reply

  14. #
    164
    Paula Brown — June 19, 2013 @ 10:39 am

    Love me some chicken N Dumplings! You made my mouth water.

    Reply

  15. #
    165
    Debbie Lynn — June 19, 2013 @ 10:54 am

    Love chicken and dumplings so this is a must try for us!

    Reply

  16. #
    166
    Linda Gadzinski — June 19, 2013 @ 10:59 am

    I only use land o lakes unsalted butter for baking. Just recently made 300+ cupcakes for my niece’s graduation and lost count with how many pounds of butter I used….at least 35#. As for revising vintage recipes….why mess with a good thing? Special recipes at Christmas, holidays, necessitate real butter.

    Reply

  17. #
    167
    Rachael Wilson — June 19, 2013 @ 11:00 am

    OOOh, I love the turquoise!!

    Reply

  18. #
    168
    Jeannette B — June 19, 2013 @ 11:08 am

    i’m not too sure that I have vintage recipes that need doctoring but I would love to healthify my homemade gravy and shortbread cookies. I can imagine using this butter and some fresh rosemary for homemade shortbread cookies. mmmmmmm.

    Reply

  19. #
    169
    Jenah Parris — June 19, 2013 @ 11:08 am

    I love the updated version of this recipe! Soup! Mmmm! Two of my favorite dishes combined to make one!

    Reply

  20. #
    170
    Lisa Spivak — June 19, 2013 @ 11:25 am

    This looks awesome! I am always looking for great recipes and look forward to making this one! Thank you for sharing!

    Reply

  21. #
    171
    Jeann O — June 19, 2013 @ 11:33 am

    Mac and cheese make over with asiago and kale

    Reply

  22. #
    172
    Leann Lindeman — June 19, 2013 @ 11:59 am

    For lots of dishes I use fat free chicken broth and a light margarine.

    Reply

  23. #
    173
    Jym — June 19, 2013 @ 12:13 pm

    I would reformulate my Mom’s cookie recipe, which calls for margarine (YUCK) to work with buttah!

    Reply

  24. #
    174
    Amy — June 19, 2013 @ 12:18 pm

    I would love to win the giveaway, and use it to make this yummy chicken and dumpling soup recipe!

    Reply

  25. #
    175
    Marianne Hedemark — June 19, 2013 @ 12:25 pm

    looks like a winner! I hope I am too!

    Reply

  26. #
    176
    Katrina — June 19, 2013 @ 12:33 pm

    I know I want some of that soup. Looks delicious. Not sure how I would make over a favorite dish, but for years now I have been using all lower fat ingredients and making the same great stuff with a lot less fat. ;)

    Reply

  27. #
    177
    Brisja — June 19, 2013 @ 12:41 pm

    I like to use Greek yogurt in the place of mayo. Much healthier with a very similar taste. No one ever knows the difference!

    Reply

  28. #
    178
    Elizabeth — June 19, 2013 @ 12:57 pm

    I can’t say that I have a favorite vintage dish, but I would like to make a tuna noodle casserole with salmon and asparagus instead of tuna and peas :)

    Reply

  29. #
    179
    Kathy — June 19, 2013 @ 1:09 pm

    I would love to win and the soup looks great. Gonna have to try it.

    Reply

  30. #
    180
    Cat K. — June 19, 2013 @ 1:20 pm

    Some day I want to play around with my mom’s spaghetti recipe. I love it the way it is, but it could be a fun project!

    Reply

  31. #
    181
    Katie — June 19, 2013 @ 2:37 pm

    I’m constantly on the hunt for the perfect apple crisp, so I suppose that’s the one “classic” and “vintage” recipe that I’m always trying to modernize/update.

    Reply

  32. #
    182
    Julia — June 19, 2013 @ 3:30 pm

    Apple pie. I’d like to play around with some old-fashioned apple varieties. See if I can find a recipe we all like.

    Reply

  33. #
    183
    Angelica — June 19, 2013 @ 6:10 pm

    I would love to spice up some kind of vintage pie recipe… there is so much potential in a good apple pie!

    Reply

  34. #
    184
    Nutmeg Nanny — June 20, 2013 @ 9:06 pm

    Oh yum! I love chicken and dumplings, this soup looks incredible :)

    Reply

  35. #
    185
    Angela — July 16, 2013 @ 1:23 pm

    Is this contest still open?! I love the turquoise pan!!! I would make over chicken tettriZini.
    Quick question – can this be made ahead? Make the soup and dumplings separately the day before, then reheat and cook dumplings day of?

    Reply

  36. #
    186
    Kim K. — September 27, 2013 @ 1:07 pm

    Sounds great!! Trying to eat healthier and not loose all the flavor of old family recipes is challenging to say the least – but this one looks really good :)!

    Reply

  37. #
    187
    Patty Wingert — September 29, 2013 @ 9:49 am

    I usually make the traditional chicken and dumplings, but always feel guilty eating it. Now that we are getting older I’m looking for healthier versions of meals. I made a pot of this version this morning and my husband and I think it’s a keeper. The flavor was great, and the dumplings not only had great flavor but didn’t fall apart at all. They are the dumpling recipe that I have been searching for forever. Kudos!

    Reply

  38. #
    188
    Lisa — December 16, 2013 @ 8:58 pm

    I made the Chicken and Dumpling Soup tonight and it was soooo good. I am still thining about the depth of the flavors. I frequently make chicken and/or vegetable soups but there was something really special about this recipe. I will definitely make it again.

    Reply

  39. #
    189
    Real Chinese Food Recipes — August 9, 2014 @ 8:13 am

    It’s really a great and helpful piece of info. I am glad that you simply shared this useful information with us.
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    Reply

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