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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.

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)

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

Find it online: https://thefamilycooking.com/hatch-green-chile-chicken-and-dumplings-soup/