I think they are very much alike so if you have a chicken soup recipe you love, it's very easy to leave out the noodles and add dumplings.
My story for this goes back about 10 years. I was at work one day, talking to my boss about food. She told me about her favorite cold-weather comfort food, chicken and dumplings. So I had a total lightbulb moment and tried it myself. I started out like I was making chicken soup, made a few alterations, and ended up with a happy combination.
You may have noticed from the recipe index that I don't have much for chicken recipes. My dear hubby is not crazy for chicken. This is one of the few ways he will actually eat chicken and like it. Blame him for the chicken recipe shortage. (wink wink, love you sweetheart)
about 2 lbs chicken pieces with bones and skin, I used 3 half-breasts
2 Tablespoons butter
1 yellow onion, slivered
4 carrots, in large chunks
2 celery stalks, in large chunks
2 peeled large potatoes, in chunks
2 Tablespoons parsley, minced
4 -5 cups chicken stock or broth, just enough to cover food in the pot
1/4 teaspoon poultry seasoning
1 batch of Mom's dumplings
1. Melt butter in soup pot, add chicken pieces, skin side down. Season with salt and pepper. Brown about 10 minutes on both sides. Add onion and cook until onions have softened.
3. Let simmer, covered about an hour. Stir occasionally.
4. Remove chicken. Discard bones and skin. Cut up meat. Return to the pot. Remove and discard celery leaves.
5. Prepare dumpling dough, drop spoonfuls on top of hot chicken soup and cook according to instructions. (In case you don't want to look back, cover, simmer about 15 minutes.)
6. Serve a couple ladles of the soup in a bowl with a dumpling on top. To eat it, Justin likes to add freshly grated Parmesan on top. I like mine without the cheese.