Chicken-N-Dumplings Soup
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 Dumpling Soup
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 and Dumpling Soup Memories
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 grandbabies 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.
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 any more.
It made me think this vintage recipe was ready for a little “modernizing.”
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.
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 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?
Modernizing is a good thing. Even when it comes to our most beloved dishes.
I honestly believe Grandma would approve.
What Ingredients You Will Need
For the Soup:
- 1 1/2 pounds chicken breast cut into 1/2-inch cubes
- 1 large onion peeled and diced
- 3 cloves garlic minced
- 4 celery stalks thinly sliced
- 4 carrots thinly sliced
- 4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt 1 half stick
- 1 teaspoon ground mustard
- 1/8 teaspoon ground turmeric for color
- 1 bay leaf
- 64 ounces low-sodium chicken stock
- 1/4 cup chopped parsley
- Pepper to taste
Dumplings:
- 3/4 cup flour
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon fresh thyme leaves finely minced
- 1/2 teaspoon fresh rosemary finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3/4 cup whole milk
How to Make This Comfort Food Recipe
Instructions…
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.
Add the mustard, turmeric, bay leaf, and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
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.
See The (Printable) Recipe Card Below For This Chicken & Dumplings Soup Recipe. Enjoy!
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information including calories, carbohydrates, protein, cholesterol, sodium, and fiber percentages.
Chicken and Dumplings Soup
Ingredients
For the Soup:
- 1 1/2 pounds chicken breast cut into 1/2-inch cubes
- 1 large onion peeled and diced
- 3 cloves garlic minced
- 4 celery stalks thinly sliced
- 4 carrots thinly sliced
- 4 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt 1 half stick
- 1 teaspoon ground mustard
- 1/8 teaspoon ground turmeric for color
- 1 bay leaf
- 64 ounces low-sodium chicken stock
- 1/4 cup chopped parsley
- Pepper to taste
Dumplings:
- 3/4 cup flour
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon fresh thyme leaves finely minced
- 1/2 teaspoon fresh rosemary finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3/4 cup whole milk
Instructions
- 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.
- Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.
- Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.
- 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.
Video
Nutrition
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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.
The base of the soup is great. What takes this from a 4 star chicken and dumpling soup recipe to a 5-star is the dumplings themselves. They are melt in your mouth delicious. I used to hate dumplings because my mom made them with eggs, flour, salt, and a dash of milk and they were soooooo chewy. This recipe has changed the way I feel about dumplings because they are so soft and fluffy with the bonus of tasting amazing. BUUUUT. I ended up doubling the dumpling portion because the first time I made it, my kids complained there weren’t enough. Doubling it is perfect!
This was amazing it tasted awesome when I told my Husband I was making Chicken and Dumplings he said Yuck! but after eating this one he said it was amazing I am not sure why the dumpling mix was very thin so next time not as much milk I had a hard time dropping them but this is now my favorite soup to make
Thank You!
I followed this exactly, including the type of butter used. However, this was really bland ans made me wonder if the reviews were real. While the butter had sea salt and olive oil, i still needed to add extra seasonings. I added cajun and creole seasonings, everyday seasoning, fresh cracked pepper, and a pinch more of regular salt. I also added a touch of heavy cream , let it all simmer longer and then it came out great. Not overly seasoned, just right. I also lioked further at the reviews and some comments were about an apple crisp and a contest from years ago. I am guessing the reviews were merged to inflate this recipe for more views. I could be wrong. I appreciate the thought in a healthier version, but I know this wont be a memorable recipe for me to keep.
I made this and followed the recipe exactly and it was delicious! Great flavor and the dumplings were really good! we will be making this again.!Thank you for sharing your recipe!
I haven’t yet but I’m going to this weekend
My Grandma approves! It’s such a joy to cook and care for those that nurtured me. I’ve been asked for the recipe multiple times. Thank you for sharing it!
Super easy to follow recipe. Yummy 🤤
Dumplings too flimsy. I added more flour so some of the dumplings were a bit bigger. Otherwise good flavorful recipe.
I added cajun seasoning. Now its perfect!!
I made this last night…cooked the raw chicken pieces with the sauteed veggies and turned out good! Love the herbs in the dumplings!
I’ve made this soup twice, exactly as recipe stated, extremely delicious! Thanks!
This is a staple recipe for me now that I’m trying to eat healthier but I did make some modifications. For the dumplings instead of 1 tbsp of thyme I add a 1/2 tbsp of thyme and a 1/2 tbsp of basil, even if you don’t like basil i would seriously consider lessening the amount of thyme as it is very over powering in my opinion. For the broth I use one 32oz carton of low sodium chicken stock and one regular 32oz carton of chicken stock, I also add pepper and seasoned salt to the broth.
Thank you, thank you, thank you. This soup is so savory and delicious. Hits the spot on a chilly evening.
This soup is amazing! I had to add a little more flour to the dumpling batter because it was a little thin. I have never used thyme, rosemary or Parmesan in dumpling batter and was a little nervous, but my husband said they are the best dumplings he has had. I agree.
My family and I LOVE this soup; we like it because it has the broth and not the heavy gravy. This is one of my regular soups that I make in our soup rotation. I add in some of the chicken flavored Better Than Bullion, it adds a little more chicken flavor and makes it even more delicious.
So im a pescatarian and my husband isn’t, so instead of chicken I used vegetarian sausage! And I also added chopped leeks and chopped potatoes! It came out great, just need to add water because it came out a bit salty! But it was so easy and came out sososo good, my husband said he felt like it was hoemcooking from Tennessee hahahaa, like his mama made it. 🤗🤭🥰
Love this! its super easy to make, and im only 14. it tastes amazing too
I highly recommend this made it for my family they all loved it
Great recipe, lots of flavour. I precooked the chicken and added a little bit of noodles to make it chicken noodle soup with dumplings and it turned out with a lot of flavour. The family loved it, said it’s a recipe I should definitely make again
Excellent recipes, I sadly didn’t have all the ingredients but it still turned out great.
Excellent ! I used rotisserie chicken and 2% milk. My very first time making dumplings…
Lorna, this meal is grea but its very thick
Amazing this was absolutely beautiful, even the kids have it a huge thumbs up so that’s saying something just lovely. Thank you x
I only ever have 1% milk (not whole). What will this do to the dumplings? Do I need to add a bit more butter, will that even it out?
Hi Susan,
It should be fine to use 1% milk, no extra butter needed. :)
This looks delicious! Could I make it in the crockpot?
Hi Tina,
In theory, yes. You would want to slow cook the chicken soup base for several hours, until it comes to a good bubbling simmer. Then add the dumplings just 30 minutes before serving. I would not leave the dumplings on the slow cooker all day. Hope this helps!
This was really good! I was looking for something similar to how my mom used to make it, the dumplings are different than what she used to make but still just as delicious. (If I remember right hers were just flour milk and egg 🤔) I added some angel hair pasta in the last few minutes because I’m used to it being there (I added before the chicken and dumplings went in and it turned out great) really brought back some great memories of her so ty for that.
Will the dumplings freeze and defrost without turning into a roux?
Hi Ann,
If they are well cooked, they will freeze and thaw properly. Just be sure to let it thaw at room temperature before reheating.
This is fantastic, and easy to make. Will be putting it on my restaurant’s list.
I made this tonight after looking for the perfect dumpling recipe. I found it!! Amazing! Thank you!
This was so good!! The only thing I did to deviate from the recipe was add some leftover kale. My husband was so sick and he loved it. Thank you.
Wow!!! Im halfway done making it but i had to taste the soup and its really really good! I can already tell that its going to be tasty! If the soup is good then the dumplings wont really matter if they’te bland 0r not…for me anyhow. I do like the creamier version and so if im done and it doesnt look creamy enough, ill just add some cornstarch probably..(btw, I am a beginner at this so not sure how to do everything yet so if theres a better/different way to make it creamier, please let me know =).
Delicious with lots of flavour. Quick and easy to make. Made it with leftover turkey and homemade broth. Never put mustard in soup before but I think it helps. I think I might use less milk in the dumplings, the dough seemed too runny, added in a little extra flour – not familiar with those as they aren’t really a Canadian thing.
Hi there! I’m planning on making your chicken and dumpling soup this week and I was unclear about one thing, forgive me if this is a stupid question but, is the chicken cooked or raw when you add it to the soup?
Hi Missy, You add the chicken in raw. Happy Cooking!!
I’ve been meaning to make this soup again for a while! It was so amazing the first time; my boyfriend ate the whole pot to himself and I only got one bowl out of it! Seriously a delicious recipe!
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I made the Chicken and Dumpling Soup tonight and it was soooo good. I am still thinking 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.
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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!
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 :)!
Oh yum! I love chicken and dumplings, this soup looks incredible :)
I would love to spice up some kind of vintage pie recipe… there is so much potential in a good apple pie!
Apple pie. I’d like to play around with some old-fashioned apple varieties. See if I can find a recipe we all like.
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.
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!
I would love to win and the soup looks great. Gonna have to try it.
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 :)
I like to use Greek yogurt in the place of mayo. Much healthier with a very similar taste. No one ever knows the difference!
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. ;)
looks like a winner! I hope I am too!
I would love to win the giveaway, and use it to make this yummy chicken and dumpling soup recipe!
I would reformulate my Mom’s cookie recipe, which calls for margarine (YUCK) to work with buttah!
For lots of dishes I use fat free chicken broth and a light margarine.
Mac and cheese make over with asiago and kale
This looks awesome! I am always looking for great recipes and look forward to making this one! Thank you for sharing!
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.
OOOh, I love the turquoise!!
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.
Love chicken and dumplings so this is a must try for us!
Love me some chicken N Dumplings! You made my mouth water.
I would love to win this =)
Cute!
I wonder if I could redo enchiladas with a hardy green leaf… I did make vegetarian cabbage rolls, which turned out awesome!
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.
I am making this tonight! YUM!!!
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!
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.
My dad loves Chicken & Dumplings. I bet he would love this version!
Can’t wait to try the chicken and dumplings soup! Looks delicious and also thanks for the pics along with the recipe! (o;
I would love a lighter potato salad that sill has great flavor.
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. :)
Haha! I just basically commented the same thing!
hope i win.
I’ve been wanting to try to recreate my classic zucchini bread this summer. Spice it up a bit!
I love the updated version of this recipe! Soup! Mmmm! Two of my favorite dishes combined to make one!
First, let me say that your soup looks so delicious…I’m craving a bowl right now! Your recipe sounds so good…I’m bookmarking this for the weekend! I’ve been meaning to makeover a baked macaroni dish my Mom always made. It was made with cream, butter AND cheese…it was so, so heavy, but delicious. I need to work on that! I love the colors of your giveaway items! So cheery!
I would make over kidney bean goulash by adding some vegetables. Root vegetables would probably work well in it.
I like to make over our dishes by “sneaking” in extra vegetables.
I would like to make over enchiladas by adding kale and other veggies.
I get hungry every time I see this recipe. :)
MY chicken paprika or stuffed cabbage
Lasagna or pot pie! Thanks!!
I’d get all the canned soup out of favorite casseroles.
Swap out so much oil and use some applesauce!
i would make a lasagna for a vintage meal
I do make over old recipes – using lower fat ingredients!
Maybe it’s a Canadian thing, but I honestly didn’t eat much dumplings, either dropped from a spoon or cut into noodles, as a kid. Maybe once or twice? Yours look wonderful!
I will make over meatloaf and make it spicy and flavorful
Love the matching blue!
I’ve been thinking about updating my meatloaf recipe, which I’ve been using for years and years. As the fresh zucchini becomes available later in the summer, I’m going to try adding some grated zucchini to the meat mixture. Hopefully, it will add flavor, moisture, and texture. We’ll see!
I would make a chicken pot pie using Nashville’s hot chicken.
I like to sub healthier ingredients and gluten-free ingredients.
I love everything here, and the good news is I love and use Land O’Lakes. I thought soup? It’s 80 degrees! Then I saw this, I can’t wait to try it!
I make my mother’s recipe for cabbage rolls, but I substitute ground turkey for ground beef, and I use brown rice instead of white.
I would love to revamp my grandmas Noodle kugel recipe by adding sausage, onions, and mushrooms to it!
I have already replaced ground beef with veggie crumbles in my family goulash recipe and next time I need to switch to whole wheat pasta.
I made over my favorite tuna noodle casserole and ditched the cream-of-something soups~so good!
This recipe will be repinned on my page!
I want to make this even though it is a 102 degrees here in Mesa, Arizona!
I would remake my Italian meatballs , with Moroccan flavors.
This looks SO good!
Too hot to cook–sandwiches and salads
I want to remake beef stew.
My apple pie was the “vintage dish” I thought of first. I already use butter and I’m not sure how else to perfect the dish except to make sure I’m using Land O Lakes butter.
I would use Land O Lakes butter to make my Mom’s apple pie
I can’t wait to try this!
It’s been so chilly here lately, I could absolutely go for a huge bowl of this soup! Recipe wise…I’m still trying to come up with a perfect chicken pie makeover – I might have to bribe someone at Disney for their recipe ;)
I make meatloaf using ground turkey and whole wheat bread. It’s delicious.
I make chicken fried steak using crushed cornflakes instead of flour only.
I love this soup, perfect for taking for lunch!
I would add in a few more vegetables than what my mother and grandmother added into the recipe for the stew!
I would love to try all my soup recipes in that pot!
Cannot wait to make this! lOVE chicken-n-dumplings and this looks like such a great version!
I just discovered this website from Jenny at Picky Palate – am really enjoying it! Nicely done!
Yay! Love your soup recipe! SO happy we were able to hangout in Austin! I just love ya!
I would use the butter to make over my grandma’s biscuits – she used crisco!
If it wasn’t so warm here, that would be tonight’s dinner!
Chicken and dumplings in the spring! This makeover is just what i needed! I’m all over it. I may give this recipe a try this weekend!
I’d want to makeover classic home style mac and cheese using different types of cheese.
I’d like to make-over my chili. I would like to add some cocoa to it the next time I make it. I hear adding cocoa to chili really brings out the deep, earthiness of the other spices.
This soup looks fantastic! I would update a vintage meat loaf recipe. Fun giveaway!
Love to make the Chicken-N-Dumplings Soup, looks delicious! Would like to add some chopped Kale.
I like to makeover vintage dishes by switching out ingredients, like kale for spinach in lasagna.
A vintage dish that I would remake is green bean casserole. Being from Louisiana, I love my Cajun seasoned meats. I would sauté onions, bell peppers & garlic in a mixture of olive oil and Land O Lakes butte. Then adding diced Turkey Tasso until browned before mixing with the green beans and French fried onions. Yum!!!
I love everything about this post!
Maybe I’d make a casserole of some kind! Thanks!
Love your website!
this looks like such a comforting soup!! adore this, Sommer!
I would makeover my meatloaf recipe using some turkey and Land O Lakes Butter. =)
I’d love to give chicken pot pie a makeover.
I would make over a vintage recipe for tuna casserole.
Chicken & Dumplings are my favorite! I love how you turned it into a lighter soup so it’s not such a heavy meal. Excited to try it!
I always reduce the sugar in every old recipe, and try to swap out healthier fats whenever possible. Love my grandpa’s and my mom’s old recipes, though! :)
Chicken and dumplings ……chicken and noodles. two of my favorite things to eat! I like tolighten mine by adding a little corn starch to the chicken broth to thicken it up, rather than making a heavy cream based roux.
I exchanged milk for the heavy ream in my mac and cheese
I have lightned up most of the old staples– and yes, I reduce sugar in every single recipe. I had not included this wonderful comfort food- thank you Sommer! My next attempt will be chili with pork loin- minus the outside fat- and a chili with chicken. I will have my family vote on the favorite variation!
Looking forward to making summer soups–especially roasted tomato!
This looks awesome, Sommer! And what a fun giveaway. I think I would try to give tuna noodle casserole a make over. It’s my husband’s favorite.
Pot Roast. Maybe add different veggies?
I would try this butter with mashed potatoes and any veggie medley!
Looks really delicious!
This looks fabulous! And what a great giveaway.
I would make over my macaroni and cheese dinner to make it healthier for all
mashed potatoes and gravy
Soup looks delicious!!!
Wow! This looks soo yummy. I have several food allergies so finding yummy dinners is always a trick. This will be a great new thing to try. Thanks!
I remake my chicken casserole with greek yogurt instead of sour cream. I love Land O’Lakes butter, too, in my cookies!
I don’t know about remaking a vintage dish…but I sure want to make a few!
Beef straganoff, maybe substitute some of the sour cream for greek yogurt, and add some.
I can’t wait to try this soup !
I’d like to try a meatloaf made with ground chicken/turkey topped with zucchini instead of the traditional beef with bacon on top. Also, mashed sweet potatoes on the side instead of mashed!
My Nana had lots of yummy recipes but none got written down before she passed away. I think I will try to recreate some of her yummy treats!
I love soup & I love chicken & dumplings! I can’t wait to try this!!!
this looks delicious!
I love soup anytime of the year and this one is on my list to try
Lots
More veggies and an herbed biscuit!
Chicken and Dumplings is my all time favorite comfort food! I have begun to makeover some of my favorites–like tonight’s meatloaf dinner–by adding more veggies.
Such a gorgeous color that makes me so happy for this prize – thanks for the opportunity to win. Land of Lakes has been a part of so many great recipes.
A vintage recipe I’d revamp is using chicken instead of beef when making chili.
Chicken and Dumplings is at the top of the list of my favorite vintage recipes and my lightened up version is similar to yours – only your photos are way better :) – with herbed drop dumplings – no noodles here!
I’m not sure I have a vintage dish. Maybe chili. Lately I like to add a vegetable in, sometimes its carrots or greenbeans. Bulks up the chili and tastes really good!
I use to hate soup but this recipe look so yummy. I dont have a vintage recipe to revamp
My favorite classic dish is pierogi – Polish stuffed wontons :)
My favorite vintage dish is an old classic Portuguese Chicken dish. I would do a make over for switching out the drumstick with chicken breast for a healthier choice. Also, I would use sweet potato to replace the regular for some natural sweetness. The coconut milk that makes the sauce will bring it all home.
amy [at] utry [dot] it
I substitute ground white meat pork in many of my dishes that call for ground beef – I prefer the taste and the savings. Especially good in lasagna with Italian sausage added.
I like to lower the sugar amounts in most of my old recipes. I still get good results in the baked goods, and not as super sweet.
make carrot chips instead of boiled carrots
I bake my potato pancakes instead of frying
That pot! Those colors! GASP!
Sounds delicious. I’ll be trying this soon!
I love meatloaf. Believe it or not I make it with ground turkey these days
Hmmm pot roast. That’s my favorite!!! I’ve been craving everything spicy so maybe roast it on a bed of spicy peppers but not cut up. Give it some natural flavor.
this soup looks delicious! thanks for the recipe
Oh my goodness…how wonderful! The soup AND the giveaway! Thank you for both!
Love soup and can not wait to try this version of a chicken soup!
My family makes beef stroganoff. I’d use greek yogurt!
Oh, my gosh, this sounds so good. I love drop dumplings. To me, that’s the only way to have chicken and dumplings!
I am not sure how I would remake a favorite vintage dish – one of which is my grandmother’s stuffing recipe. Maybe cut down a bit on the butter and use whole grain bread but that would definitely change the taste.
All those recipes using canned cream of mushroom soup now use my own blend of ingredients that I can pronounce and feel good about serving my family.
Right now I’m up to my ovaries in packing – I can’t even think about remaking a recipe – but I’m trying to recreate my grandmother’s nut roll recipe and need to work on that. Would love to win this set for my new home.
I’ve never been a big fun of very heavy chicken & dumplings soup. Thank you for sharing your recipe. It sounds so yummy!
I would like to makeover our favorite dish-Lasagna.
I would love to update/lighten up biscuits and gravy but still keep the same “feeling”
I was introduced to chicken and dumplings a little late in life, although I’ve lived in the South (is FL really the south?!) since I was 10 (there were no dumplings or grits up in NY!). I love this lightened up version, what a beautiful soup Sommer!
I recently used my Great Grandmother’s yeast roll recipe to make cinnamon rolls. They turned out so yummy. Thanks for the giveaway! I love that little half-stick butter dish!
I would update my mom’s meatloaf with a bbq gravy!
LOVE this. I always add veggies to my C and D’s. Some people are appalled, but you’re right. Flour boiled in chicken broth CAN sit like a ton of bricks!
I love this so much, Sommer! It was great to see you in Austin this past weekend!!!!
Your soup looks great.
I don’t know how to up this from a vintage recipe, but we always make an Apple Pie from my grandmother’s worn, torn and browning cookbook. It’s the one thing that always connects me to home when baked. I think I might re-do it by trying to make my own crust, or somehow incorporating cranberries or additional fruits?
Would love this soup for lunch today!
I love sloppy Joe’s, but we always used store bought buns. I would try making my own rolls, now!
I always add broccoli to my mom’s 3 cheese mac n cheese plus some other veggies..:)
I tend to remake vintage dishes by adding a lot of spice, usually through jalapeno peppers. Seems to please everyone I cook for and gives a bit of a kick to the old, but still great dishes.
Looks wonderful
Your recipe sounds delish and perfect for me. I’m not a huge “gravy” fan … I always find chicken and dumplings so heavy. Give me a good brothy soup any day!
Chicken Divan!!
My vintage recipe would be chicken noodle soup with homemade noodles.
i dont know if its considered vintage but maybe a shepards pie that has mashed cauliflower instead of potatoes
This is my all-time favorite soup, Sommer! Such lovely flavors and pure comfort food. Thanks for sharing this great giveaway, too!
We love cream based gravy and to indulge without the guilt I now make mine using a pat of Land of Lakes butter, a little arrowroot flour to thicken along with, my stock of choice, fresh herbs and almond milk. No one has been able to tell the difference.
I love chicken pot pie, and I’ve seen lots of recipes for chicken pot pie soup that I would love to try. THis soup also looks amazing, and I would love to try this too.
Oh, it is very rainy and cool here today – so I’m thinking chicken & dumplings will be dinner tonight. I’ve updated my families’ mac & cheese recipe., and stew recipes adding seasonings and lightening them up.
I’ve tried all different updated versions of macaroni and cheese. My fave so far has been with goat cheese, but the possibilities are endless!
Chicken Pot Pie. My husband loves it, and I’d love to lighten it up!
This is perfect for my dinner list! Can’t wait to make this, looks light enough to enjoy in the summer :)
I’d probably try to make some of my favorite vintage recipes healthier. :-)
Everyone needs gravy.
And I love vintage.
I remake cinnamon rolls all the time. I gained 50 lbs during my pregnancy because I made so many batches of rolls! I tried everything from sour dough to using fruit fillings. I just love sweet bread!!!
A lot of vintage dishes have canned or processed foods that you use to make them-I would make everything from scratch! :)
I love this idea! Not until I was an adult did I really appreciate chicken and dumplings, and this makes it even tastier. I recently updated my mom’s Hamburger Soup recipe. Never really heavy, instead I updated by adding more vegetables and an increasing the variety.
I would have to say homemade mac and cheese! I would add some healthy items! Your dumpling recipe looks delish! Will have to try it soon!
I’d really like to update one of my mother or grandmother’s desserts or side dishes. I’m enjoying the versatility of Greek yogurt and how it can be used in so many healthy ways.
I’d love to makeover macaroni and cheese. I can never find the perfect recipe for it.
A Favorite Side Dish My Grandma Made Was Fried Apple, I Could Do Stuffed Baked Apples Inspired From That Recipe!
My favorite vintage piece that I have is a tube pan that I got from my great-Grandmother. It is has never failed me when I make my pound cakes.
Oh this soup! I’m craving this big bowl of comfort!
I LOVE your chicken and dumplings, Sommer! It was so great to be together with Land O’Lakes in Austin and talk about our recipes. I loved spending time with you again! xo
You too, Brenda! Can’t wait to see you again!
I don’t even like gravy! I think grandma would approve!
This looks amazing! Pineapple Upside DOwn Cake is a vintage recipe, at least to me – I’d modernize it with mangoes!
Wow, that looks so good! Just like is should, colorful, soupy and comforting! YUM!
Can never say no to chicken and dumplings!!
I have no idea how I’d make it over since it’s perfect as is, but maybe I’d update my mom’s stuffed peppers.
i have never heard of chicken and dumplings with ‘gravy’. although I am a rolled and cut dumpling person, the rest of my chicken and dumplings are pretty much as you have in your recipe – sans the carrots. it is usually very brothy and not heavy at all.
That’s interesting, all the chicken-n-dumplings recipes I’ve ever had are in a really thick creamy soup-base, or gravy. Well I’m glad I finally tried it your way. :)
it’s our all time comfort food here, and living in Houston, we usually wait until October before we have it – good tip on the turmeric, I used to use a drop of yellow food coloring – then I quit because I could never FIND my food colorings. even though we are due for 100 degree heat this week and next, I think i’ll make this again anyway your post got me in the MOOD. thanks!!
I think what you’re tasting/experiencing with the “gravy” – is that when dumpling dough was dropped into the chicken-stock-based soup – to “boil”/cook the dumplings – the flour in the dumplings produced the “gravy” (changed the stock to a thicker consistency). It’s not actually gravy – but it sort of becomes gravy when the flour mixes with the soup base.
Whereas making homemade noodles that have been dried slightly do not thicken the soup base. I love to make chicken and dumplings from the bisquick recipe – where you drop the dough into the simmering soup… definitely thicker than soup when it’s done, and absolutely yummy.
I try to make over my 4 cheese mac and cheese – and still haven’t perfected it!!
My favorite vintage dish is my grandmothers orange cake. I remade it by using an angelfood cake as the base. I use about half of the orange glaze. It’s not near as unhealthy now but still makes me happy