15-minute Homemade Chicken and Dumpling Soup

This 15-minute Homemade Chicken and Dumpling Soup is pretty much my life in a bowl. On any given day, I really only have about 20 minutes to pull off dinner. AND, since I don’t do a meal plan, the first 5 minutes is always spent trying to imagine something out of my random freezer and fridge contents.

How’s this possible in 15 minutes?!

There are a few things that made this speedy, homemade soup possible :

• canned chicken breast
• frozen bite-sized ravioli

I’ll be the first to admit, canned chicken isn’t one of my prouder ingredients. But it’s actually a great, simple (and tasty) add-in if you know how to properly work with it.

First, drain it. Second, don’t over cook it, just heat it through (otherwise it will shred to smithereens). Based on that tip, my third tip may seem pretty obvious :: do not break it apart.

The mini-raviolis are another great hack item to keep in your freezer. Whether it’s soup, casserole or for a snack – frozen raviolis are delicious and easy to work with.

Dumplings?

I love these bite-sized cheesy raviolis in place of noodle or biscuit dumplings. The texture and cheese-filling are a perfect and unexpected addition to this quick creamy chicken and dumpling soup. Plus, they look gorgeous. But the best part?! These ‘dumplings’ were cooked from frozen to finished in 4 minutes – at least 50% quicker than a traditional dumpling.

According to the time stamps on my pictures, I began making this soup at 4:41pm and dinner was served at 4:57. I’m giving myself a one-minute cushion for photography and calling it 15-minute Homemade Chicken and Dumpling Soup.

Momming is hard

During these snapshots, I was ::

• asked ‘what’s for dinner’ 8 times,
• ‘critiqued’ on my veggie choices, knife cuts and dumpling hack
• asked if there was ‘anything else besides ravioli soup’
• asked if one could go out with friends instead
• asked if ‘next time I wouldn’t make 15-minute Chicken and Dumpling Soup’
• stopped one sibling argument
• and asked for homework help 3 times

And the bonus? After it was dished up – the fights, complaints and questions came to a screeching halt. Hallelujah.

This really was an easy and comforting, speedy supper. The fluffy pillows of mini cheese ravioli dumplings were (mostly) well loved! – I hope this recipe brings a little help to your dinnertime dramas!

15-minute Homemade Chicken and Dumpling Soup

• 4 T salted butter
• 4 T cornstarch
• 1 t sea salt (plus more to taste)
• 1/2 t black pepper (plus more to taste and garnish)
• 32 oz chicken stock
• 1/2 c finely diced onion
• 1/4 c finely diced carrot (more if you prefer)
• 1/4 c finely diced celery (more if you prefer)
• 3 T fresh chives, chopped (plus more for garnish)
• 2 – 12.5 oz cans of chicken breast (drained) – or 3 – diced cooked chicken breast
• 1 – 20 oz bag frozen bite-sized cheese ravioli
• 1 1/2 c heavy whipping cream
• 6 oz Monterey Jack cheese, grated

To start, in a large, 6-7 qt soup pot, combine butter, cornstarch, salt, pepper, veggies, chives and stock.

Next, whisk to combine (so that there are no lumps of cornstarch).

Place over medium/medium-high flame and bring to a simmer to thicken. (Simmer 8-10 minutes). During this time, the veggies should soften slightly.

Add frozen ravioli and bring to boil (cook for package recommended cooking time).

Add drained canned chicken and cream and continue boiling to heat through.

Last, Sprinkle in grated cheese and stir to melt. Season to taste, garnish and serve.

Serves 8