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Chicken & Ranch Dumplings Soup

Prep Time:

40 mins

Cook Time:

1.25 hrs

Servings:

8-10

Flavors Used:

My friends, this is comfort food done the Dan-O’s way! Almost-Homemade Chicken & Ranch Dumpling Soup that tastes like you’ve been cooking all day. We’re building a rich, natural chicken stock with real veggies, loading it up with bold flavor from Dan-O’s Original Seasoning and Dan-O’s Dips French Onion, then finishing it off with Dan-O’s Dips Ranch to make thick, buttery ranch dumplings that soak up every drop of that broth.
This recipe makes a big ol’ pot, feeds a crowd, and it’s the kind of meal that’ll have everybody coming back for seconds… and thirds.

Ingredients

For the Chicken & Broth

1 packet Dan-O’s Dips French Onion
½ packet Dan-O’s Dips Ranch
4 tbsp Dan-O’s Original Seasoning
1 whole chicken (about 5 lbs)
4–5 celery stalks (left whole, for flavor)
1 large yellow onion, diced
½ lb baby carrots, chopped
20 cups water
2–3 large scoops chicken paste or bouillon

For the Ranch Dumplings

½ packet Dan-O’s Dips Ranch
2½–3 lbs all-purpose flour
1 stick butter, softened (Kerrygold recommended)

Preparation Instructions

Build the Broth: Place the whole chicken into a large stock pot. Add whole celery stalks (these will be removed later). Add diced onion and chopped carrots. Pour in the water, fully submerging everything.
Season Generously:Sprinkle in Dan-O’s Dips French Onion , ½ packet Dan-O’s Dips Ranch, Dan-O’s Original Seasoning, and the chicken paste/bouillon.
Cook the Chicken:Bring the pot to a boil on high heat. Once boiling, reduce to medium-high and power boil for about 1 hour, until the chicken is tender and the meat easily pulls from the bone.
Make the Dumpling Dough: In a large bowl, combine flour and softened butter. Work butter into flour with your hands until crumbly. Slowly add chicken stock, mixing until a sticky dough forms. If the dough is sticky, dust with more flour (that’s normal). Knead by folding, pressing, and turning until soft but firm. Dust the surface with flour, roll the dough out, and cut into dumpling strips or squares.
Shred Chicken & Strain Broth: Remove chicken from the pot and shred meat. Discard celery stalks.
Cook the Dumplings: Bring the broth back to a gentle boil. Drop dumplings in one at a time. Cook 10–15 minutes, until the dumplings float and the texture is dense, tender, and fluffy inside.
Lastly add the chicken back in when dumplings are done cooking.
Final Flavor Boost: Taste and give an extra sprinkle of the Dan-O’s Original Seasoning. Yum Yum Get Ya Sum!