Hatch Green Chile Chicken and Dumplings Soup

Why You’ll Love This Recipe

• The hatch green chiles provide a smoky, mildly spicy twist that gives this soup character.
• The dumplings are soft and fluffy, making each spoonful feel indulgent yet comforting.
• It’s a satisfying one-pot meal—perfect for chilly evenings or when you want something hearty but not fussy.
• Chicken + dumplings + chiles = comfort food with an edge, so you get warmth and flavor.
• The recipe scales well—make a big pot and enjoy leftovers (or freeze portions) easily.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

The Soup

• Chicken (bone-in recommended for more flavour)
• Butter
• Mixed vegetables (e.g., carrots, onion, celery)
• Garlic
• Dried herbs (e.g., rosemary, parsley)
• Flour (to thicken)
• Chicken stock
• Heavy cream or milk (for richness)
• Hatch green chiles (fire-roasted)
• Salt and freshly ground black pepper

The Dumplings

• All-purpose flour
• Baking powder
• Salt
• Sugar (optional, a small amount)
• Butter (melted)
• Milk
• (Optional herbs)

Directions

1. In a large Dutch oven or heavy pot, melt butter over medium-high heat. Add the vegetable mix (e.g., carrots, onion, celery) and sauté until they begin to soften.
2. Add garlic and herbs and sauté for another minute or two until fragrant.
3. Sprinkle the flour over the vegetables, stir to coat and cook for a minute to get rid of the raw flour taste.
4. Gradually pour in the chicken stock, stirring to combine so the flour thickens the base. Add the chicken and bring to a low boil. Cover and cook until the chicken is cooked through (internal temp ~74 °C / 165 °F).
5. Remove chicken, let it cool slightly, then shred or chop into bite-sized pieces. Meanwhile, add the hatch green chiles to the pot, stir, and return shredded chicken to the soup. Add cream or milk and simmer for 40-45 minutes so flavours meld.
6. Meanwhile, make the dumpling dough: combine flour, baking powder, salt, sugar (if using), melted butter and milk into a soft dough.
7. Drop spoonfuls of dumpling dough into the simmering soup (don’t stir after dropping too much). Cover and simmer 10-15 minutes (depending on dumpling size) until dumplings are cooked through (toothpick inserted comes out clean).
8. Season to taste with salt and pepper. Serve hot, making sure each bowl has chicken, dumplings and a good amount of green chile.

Servings and timing

• Servings: About 8 servings (depending on portion size) based on the source version. Prep time: ~10-15 minutes
• Cook time: ~1 hour (including simmering time)
• Total time: ~approx. 1 hour 10 minutes (as per one recipe)

Variations

• Use boneless chicken if preferred—adjust cook time accordingly.
• Swap some or all of the heavy cream for milk or a lighter cream alternative for a lighter soup.
• Increase or decrease the amount of hatch green chiles depending on how spicy you like it.
• For gluten-free: use a gluten-free flour blend for the dumplings (and flour-thickening) and adjust accordingly.
• Add extra vegetables—such as potatoes or corn—for more bulk and texture.
• Use herb-infused dumplings (add chopped fresh thyme or cilantro) to complement the green chiles.
• Finish with toppings: chopped fresh cilantro, sliced jalapeños, a squeeze of lime or grated cheese to garnish.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat: warm gently on the stovetop over medium heat, stirring occasionally until thoroughly heated. If the soup has thickened too much in the fridge, add a splash of stock or milk to loosen it.
• Freezing: You can freeze the soup without dumplings (because dumplings may become soggy when thawed). Freeze portions of the soup base, then when ready to serve thaw and cook dumplings fresh into the reheated soup.

FAQs

What if I can’t find hatch green chiles?

You can substitute roasted green chiles from another variety or even a jar of roasted poblano or Anaheim chiles. The flavour will differ slightly (less regional “hatch” character) but you’ll still get the smoky-green-chile effect.

Can I make this vegetarian or with other proteins?

Yes—substitute the chicken with cooked shredded turkey or even cooked white beans for a vegetarian version (replace chicken stock with vegetable stock). Adjust cook time accordingly for the protein swap.

How do I know when the dumplings are done?

Insert a toothpick or skewer into a dumpling. If it comes out clean (no wet dough) and the dumpling has puffed up and feels set (not raw) then it’s done.

Can I skip the cream?

Yes—you can omit the heavy cream and use milk or simply more stock for a lighter version. The texture will be less rich but still delicious.

Is this soup very spicy?

It depends on how many green chiles you add and how hot the chiles are. Hatch green chiles are often mildly spicy but can vary. You can tone down the heat by using fewer chiles or using a mild variety.

Can I make the dumplings ahead of time?

It’s best to drop the dumplings into the soup near serving time so they remain fluffy. If made too early they may absorb too much liquid and become heavy or mushy.

How do I thicken the soup base if it’s too thin?

If your base is too thin you can whisk a bit of flour or cornstarch into cold water to make a slurry and stir it into the simmering soup until desired thickness. Alternatively, let the soup simmer uncovered for a bit to reduce and concentrate.

Can I use a slow cooker / crock-pot?

Yes, you can adapt it to a slow cooker: cook the soup base and chicken in the slow cooker, then add chiles and chicken, finish with dumplings in the last ~30 minutes on high setting. Cover during dumpling cooking so they steam. One source mentions this adaptation.

What are good toppings or garnishes?

Chopped fresh cilantro, sliced jalapeños, a squeeze of fresh lime, grated cheddar cheese, or even a dollop of sour cream add nice finishing touches and extra flavour dimension.

Conclusion

This Hatch Green Chile Chicken and Dumplings Soup is the perfect mix of comforting and bold: hearty chicken and dumplings meet the smoky green chile kick for a bowl of true comfort with personality. Whether you’re serving family on a chilly night or want a cozy meal with a bit of spice, this recipe delivers. Try it, adapt it to your heat tolerance or dietary preferences, and savour each warm, dumpling-rich spoonful.

Hatch Green Chile Chicken and Dumplings Soup

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A comforting Southwestern twist on classic chicken and dumplings, this Hatch Green Chile Chicken and Dumplings Soup features tender chicken, fluffy dumplings, and smoky, mildly spicy fire-roasted hatch green chiles for a hearty one-pot meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings
• Category: Soup
• Method: Simmering
• Cuisine: Southwestern American
• Diet: Halal

Ingredients

• 2 tbsp butter
• 2 cups mixed vegetables (carrots, onion, celery), diced
• 3 cloves garlic, minced
• 1 tsp dried herbs (rosemary, parsley, or thyme)
• 2 tbsp all-purpose flour
• 6 cups chicken stock
• 500 g chicken (bone-in pieces preferred)
• 1 cup fire-roasted hatch green chiles, chopped
• 1 cup heavy cream or milk
• Salt and freshly ground black pepper, to taste
• Dumplings:
• 1½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp sugar (optional)
• 2 tbsp melted butter
• ¾ cup milk
• 1 tbsp chopped herbs (optional)

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Instructions

1. In a large Dutch oven, melt butter over medium-high heat. Add carrots, onion, and celery and sauté until softened.
2. Add garlic and herbs; cook for 1–2 minutes until fragrant.
3. Sprinkle flour over vegetables, stir to coat, and cook for another minute to eliminate raw flour taste.
4. Gradually pour in chicken stock while stirring to thicken the base. Add chicken pieces and bring to a low boil. Cover and simmer until chicken is cooked through (internal temp 74°C / 165°F).
5. Remove chicken, let cool slightly, then shred or chop. Add hatch green chiles to the pot, stir, and return shredded chicken. Stir in cream or milk and simmer for about 40–45 minutes.
6. Meanwhile, prepare dumpling dough: mix flour, baking powder, salt, sugar (if using), melted butter, milk, and optional herbs until a soft dough forms.
7. Drop spoonfuls of dough into the simmering soup. Cover and cook 10–15 minutes until dumplings are puffed and cooked through (toothpick inserted comes out clean).
8. Season soup to taste with salt and pepper. Serve hot, ensuring each bowl has chicken, dumplings, and green chiles.

Notes

• Use boneless chicken for quicker cooking if desired.
• Adjust green chile quantity based on spice preference.
• For a lighter soup, substitute milk for cream.
• For gluten-free, use a gluten-free flour blend for both soup and dumplings.
• Freeze the soup base without dumplings; cook fresh dumplings when reheating.
• Garnish with cilantro, lime, jalapeños, or grated cheese for added flavor.

Nutrition

• Serving Size: 1 bowl (about 1½ cups)
• Calories: 410
• Sugar: 5 g
• Sodium: 780 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 95 mg