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Hatch Green Chile Chicken and Dumplings in a cast Iron Dutch Oven.
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4.86 from 7 votes

Hatch Green Chile and Chicken with Dumplings Soup

This warm and cozy recipe for Chicken with Dumplings Soup gets a spicy kick with the addition of flavorful hot Hatch Green Chilies.
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Course: Main
Cuisine: American
Servings: 8 servings
Calories: 513kcal
Author: Jeremy Klae

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.

Nutrition

Calories: 513kcal | Carbohydrates: 30g | Protein: 27g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 817mg | Potassium: 573mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1090IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 2mg