Chicken and Dumpling Soup Recipe

In a medium bowl, whisk together the flour, salt, and baking powder. Gradually add the ice water, a little at a time, until the mixture comes together into a cohesive dough ball. You want it firm enough to handle, but not dry.

Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, until it feels smooth and elastic. Set the dough aside to rest while you prepare the soup base.

Once the chicken is out, grab your rested dough. On a lightly floured surface, roll it out evenly to about 1/4-inch thick. Use a knife or pastry wheel to cut the dough into small squares.

Carefully drop the dough squares into the simmering broth. They'll sink at first, then float to the top as they cook through, usually in a few minutes. Keep the broth at a gentle simmer, not a rolling boil, to ensure they cook evenly.

While the dumplings are simmering, shred the cooked chicken breasts using two forks, or chop them into bite-sized pieces. Add the shredded chicken back into the pot with the dumplings.

Pour in the half and half, stirring gently to combine everything. Let the soup warm through for another minute or two, then serve immediately.