This Hatch Green Chile Chicken and Dumplings Soup is surprisingly easy to make and a true comfort food classic. The dumplings are perfectly soft and fluffy, and the flavor of the homemade chicken soup takes on an incredible flavor from the fire-roasted hatch green chiles.
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Why You'll Love This Recipe
This classic comfort food will, I'm sure, bring back memories for many. But I assure you, once the spice from the Hatch Green Chile kicks in, you'll be quickly snapped back to reality.
In all seriousness, this was a truly nostalgic recipe to make and a meal to eat. The Hatch Green Chiles add a flavor that obviously isn't common in Chicken and Dumplings, but it should be commonplace now. The earthy and smokey flavor takes this dish to a whole new level!
Ingredients
Meat: I like to use bone-in chicken leg quarters for this recipe. (See Expert Tips)
Vegetables: Frozen Seasoning Blend, Frozen Sliced Carrots, Fire Roasted Hatch Green Chiles. (See Expert Tips)
Liquids: Salted Butter, Chicken Stock, Heavy Cream, and Whole Milk.
Herbs and Spices: Minced Garlic, Dried Rosemary, Dried Parsley, White Sugar, Kosher Salt, and Ground Black Pepper.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Using a 6.75-quart Dutch oven, start by melting butter over medium-high heat.
I used frozen bags of carrots and seasoning blend veggies for this recipe. Just dump two ten-ounce bags of the seasoning blend and one twelve-ounce bag of carrots into the melted butter and sauté until tender.
Add garlic and rosemary, stirring to combine, and sauté for about 2-3 more minutes or until the garlic becomes aromatic.
Step 2: Add some flour, ensuring all the vegetables are covered.
Step 3: Add the chicken broth and heavy cream.
Step 4: Add the chicken quarters and bring the soup to a low boil, then cover and allow it to cook for 20 minutes or until the chicken has reached an internal temperature of 165°F.
I couldn't fit all the chicken in the Dutch oven during this step. So I boiled a couple of the chicken quarters in a separate pot of water.
Step 5: Once all of your chicken has reached the proper temperature, set it aside.
Add the Hatch Green Chilies to the Dutch oven, stir to combine, cover and simmer.
Debone the chicken thighs, add the chicken back to the soup, cover, and simmer for 45 minutes.
This will get all those flavors nice and melded together.
Step 6: Combine flour, baking powder, salt, pepper, and sugar in a large mixing bowl.
Then, in a separate bowl, microwave some butter for about 30 seconds. Stir the butter until it's completely melted.
Don't overheat the butter; otherwise, it'll break, and you certainly don't want that.
Stir the milk into the butter until fully mixed, and then pour that into the flour, stirring to make a dough mixture.
Using a large kitchen tablespoon, soup spoon, or whatever you have, drop spoonfuls into your simmering soup.
Allow the dumplings to boil for about 10-15 minutes, depending on the size of the dumpling you're making. (See Expert Tips)
Expert Tips
- The dark meat in chicken leg quarters is perfectly tender, and having it bone-in adds flavor during the simmering process.
- If you prefer to use fresh vegetables, that's perfectly fine. If you choose to do so, I recommend sautéing them in the Dutch with butter or olive oil before adding the remaining ingredients. This will bring out some of the flavors and soften them.
- When cooking the dumplings, they will be boiled and steamed. Be sure to cover the Dutch oven after getting them dropped in. This will create the steam you need.
Recipe FAQs
When making chicken and dumplings, don't over-mix the dumpling dough. You want to ensure no dry flour is in the mix. Even if the dough looks a little lumpy, that's okay.
The best way to test the doneness of a dumpling is the same toothpick test you would use on a cake, cupcakes, etc. Place a toothpick into the center of the dumpling. If it comes out clean, then they are done. If not, allow the dumplings to boil and steam a little longer.
Add cream or make a slurry of water and cornstarch to thicken chicken and dumplings, then stir that into the boiling soup. If you're looking for a thicker, creamier chicken and dumplings, I recommend both.
Traditionally, chicken and dumplings are a thick, creamy stew that is a classic comfort food. However, it doesn't have to be thick if you prefer to make it more like a chicken noodle soup.
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📖 Recipe
Hatch Green Chile and Chicken with Dumplings Soup
Ingredients
The Soup
- 6 Chicken Leg quarters
- 2 tablespoon Salted Butter
- 2 - 10 OZ Bags frozen Seasoning Blend
- 12 OZ Bag Frozen Sliced Carrots
- 2 tablespoon Minced Garlic
- 1 tablespoon Dried Rosemary
- 2 tablespoon All Purpose Flour
- 8 Cups Chicken Stock
- ½ Cup Heavy Cream
- 1 lb Hatch Green Chile's
- Salt and Pepper to taste
The Dumplings
- 1 Cup All Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon White Sugar
- ½ teaspoon Salt
- 1 tablespoon Salted Butter
- ½ Cup Milk
- 1 tablespoon Dried Parsley
Instructions
The Soup and Chicken
- In a 6.75 Quart or larger Dutch Oven, melt butter over medium high heat.
- Add the bags of frozen vegetables to the pot and stir to cover in the butter, cooking until softened.
- Add garlic and rosemary and saute for about another 2-3 minutes.
- Add flour and stir to combine.
- Pour in the chicken stock and heavy cream then add the chicken quarters. Bring to a low boil, cover, and cook for about 20 minutes or until the legs have reached 165°f internal temperature. (See Note)
- Once the chicken has reached its proper internal temp, remove the chicken from the pot and set aside allowing them to slightly cool.
- Add Hatch Green Chile's to the Dutch Oven stirring to combine.
- Debone the Chicken using forks or hands and place the chicken meat back into the pot.
- Bring to a low simmer for about 40-45 minutes.
The Dumplings
- During the last 15 minutes of the soup simmering, combine flour, baking powder, sugar, and salt and pepper in a medium bowl.
- Microwave butter for 30 seconds and then stir to melt completely.
- Add Milk and butter to flour mixture stirring to create a soft dough.
- Using a large kitchen table spoon, drop spoonfuls dumpling dough into the pot.
- Cover the pot, simmer for 15 more minutes.
- SERVE and ENJOY!
Video
Notes
- The dark meat in chicken leg quarters is perfectly tender, and having it bone-in adds flavor during the simmering process.
- If you prefer to use fresh vegetables, that's perfectly fine. If you choose to do so, I recommend sautéing them in the Dutch with butter or olive oil before adding the remaining ingredients. This will bring out some of the flavors and soften them.
- When cooking the dumplings, they will be boiled and steamed. Be sure to cover the Dutch oven after getting them dropped in. This will create the steam you need.
Kathy Winterburn says
What is the frozen bag of seasoning? I don't see where/when you add it in the directions.
Jeremy Klae says
Thank you so much for reaching out. The frozen Seasoning Blend goes in at the very beginning when sautéing in the butter. It is a mix of onions, celery, and green and red bell pepper.
Ronald Keller says
I like the photo of the recipe and list of its ingredients! Could this be done in a crock pot or slow cooker
Jeremy Klae says
Thank you so much for the kind words. It certainly could be made in crock pot. I would just recommend not dropping the dumplings in until just about 30 minutes before ready to serve.