Name: Quick Chicken and Dumpling Soup
Total time: 30 min
Yield: Serves 4 to 6
Ingredients: 1 1/2 cups all-purpose flour; 2/3 cup water; 2 large eggs, lightly beaten; Salt and pepper; 3 tablespoons unsalted butter; 1 onion, chopped fine; 2 carrots, peeled and sliced thin; 1 celery rib, sliced thin; 8 cups low-sodium chicken broth; 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)

Why This Recipe Works

Store-bought broth proved a good substitute for homemade stock in our Quick Chicken and Dumpling Soup, especially after we added flavorful vegetables and seasonings. Shredding a precooked rotisserie chicken—available at most supermarkets—saved us cooking time as well as cleanup time. Rolled noodle-style dumplings were too labor-intensive for our streamlined stew. Dropped biscuit-style dumplings were easier to make and just as fluffy and soft.

Before You Begin

The combination of rotisserie chicken and store-bought broth gives this soup a rich chicken flavor in minutes.

Instructions

Whisk flour, water, eggs, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.

Melt butter in Dutch oven over medium-high heat. Cook onion, carrots, and celery until lightly browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 15 minutes.

Remove lid of pot. Stir in chicken and season with salt and pepper; return to simmer. Working quickly, use ½ teaspoon measuring spoon to drop pieces of dough into soup. Simmer, covered, until dumplings are set, 1 to 2 minutes. Season with salt and pepper. Serve.