Name: Hatch Green Chile and Chicken with Dumplings Soup Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 Chicken Leg quarters; 2 Tbsp Salted Butter; 2 - 10 OZ Bags frozen Seasoning Blend; 12 OZ Bag Frozen Sliced Carrots; 2 Tbsp Minced Garlic; 1 Tbsp Dried Rosemary; 2 Tbsp All Purpose Flour; 8 Cups Chicken Stock; 1/2 Cup Heavy Cream; 1 lb Hatch Green Chile's; Salt and Pepper to taste; 1 Cup All Purpose Flour; 2 Tsp Baking Powder; 1 Tsp White Sugar; 1/2 Tsp Salt; 1 Tbsp Salted Butter; 1/2 Cup Milk; 1 Tbsp Dried Parsley

Jump to Recipe· 3.8 from 23 reviews

If you're craving a comforting, hearty meal that bursts with bold flavors and tender textures, then this Hatch Green Chile and Chicken with Dumplings Soup Recipe is an absolute must-try. It combines the smoky, spicy punch of Hatch green chiles with juicy chicken leg quarters, creamy broth, and pillowy dumplings that soak up every bit of warmth and goodness. Every spoonful feels like a cozy hug, making it the perfect dish to share with family and friends on a chilly evening.

Ingredients You'll Need

Inside a deep pan with a worn, light brown interior, there are three visible layers of vegetables being cooked. The bottom layer shows small white onion pieces, the middle layer has green broccoli bits with some texture, and the top layer consists of round, orange carrot slices that look fresh and bright. The pan's outside is dark, contrasting with the worn interior, and the background is mostly black, making the vegetables the focus. photo taken with an iphone --ar 4:5 --v 7

The beauty of this soup lies in its approachable, kitchen-friendly ingredients that come together to create layers of taste and texture. Each item plays a crucial role—from the rich chicken stock that forms the soup’s soul, to the Hatch green chiles that bring regional heat and brightness, to the fluffy dumplings that crown the dish with pillowy delight.

6 Chicken Leg quarters: These provide juicy meat and flavor-packed broth as they simmer.

2 tablespoon Salted Butter: For sautéing veggies and adding a smooth richness.
2 - 10 OZ Bags frozen Seasoning Blend: A convenient mix to infuse foundational vegetable flavors.
12 OZ Bag Frozen Sliced Carrots: Adds natural sweetness and a pop of color.

2 tablespoon Minced Garlic: Brings aroma and a savory punch.
1 tablespoon Dried Rosemary: Offers a piney, earthy note to elevate the broth.
2 tablespoon All Purpose Flour: Helps thicken the soup to a luscious consistency.

8 Cups Chicken Stock: The hearty base that ties all ingredients together.
½ Cup Heavy Cream: Adds a velvety richness that softens the spice.
1 lb Hatch Green Chiles: The star ingredient delivering smoky heat and Southwestern flair.

Salt and Pepper to taste: Essential for seasoning and balancing flavors.
1 Cup All Purpose Flour (for dumplings): Forms the structure of the tender dumplings.
2 teaspoon Baking Powder: Gives dumplings a fluffy, light texture.

1 teaspoon White Sugar: Slight sweetness to balance savory notes in dumplings.
½ teaspoon Salt: Enhances dumpling flavor.
1 tablespoon Salted Butter: Adds richness to the dumpling dough.
½ Cup Milk: Moistens dumplings for soft, tender bites.
1 tablespoon Dried Parsley: Adds a subtle herbaceous finish to dumplings.

How to Make Hatch Green Chile and Chicken with Dumplings Soup Recipe

Step 1: Sauté the Vegetables and Aromatics

Begin by melting salted butter in a large Dutch oven over medium-high heat. Toss in the frozen seasoning blend and carrots, stirring until they soften and release their flavors into the butter. Next, add minced garlic and dried rosemary, sautéing gently for a few minutes until the kitchen fills with their warm, inviting aroma. This base layer builds the flavor foundation for the whole soup.

Step 2: Thicken the Soup Base

Sprinkle in all-purpose flour and stir well to coat the softened vegetables. This step is key for developing a slightly thickened texture to the broth, ensuring it hugs every bite of chicken and dumpling with a rich mouthfeel.

Step 3: Add Liquids and Chicken Quarters

Pour in the chicken stock and heavy cream, stirring to combine before carefully placing the chicken leg quarters into the pot. Bring everything to a gentle boil, then cover and reduce the heat to maintain a low boil. Let the chicken cook for about 20 minutes or until it reaches an internal temperature of 165°f, ensuring every bite is perfectly juicy and safe to eat.

Step 4: Prepare the Hatch Green Chiles and Chicken Meat

Once the chicken is cooked, remove it from the pot and allow it to cool slightly. Add the vibrant Hatch green chiles directly into the soup and stir to blend their smoky heat through the broth. Meanwhile, debone the chicken using forks or your hands, shredding the meat into bite-size pieces before returning it to the soup. Let the pot simmer gently for 40 to 45 minutes to marry all these wonderful flavors together.

Step 5: Make and Cook the Dumplings

While the soup simmers, mix the dumpling ingredients—flour, baking powder, sugar, salt, pepper, dried parsley—in a bowl. Microwave butter just long enough to melt it, then stir in milk before combining this with the dry ingredients to form a soft dough. Using a large spoon, drop spoonfuls of the dough onto the simmering soup surface. Cover the pot and let the dumplings cook for an additional 15 minutes, allowing them to puff up and become irresistibly tender.

How to Serve Hatch Green Chile and Chicken with Dumplings Soup Recipe

The image shows a close-up of a pan with a dark rim filled with a creamy, yellowish liquid, possibly a sauce or broth. Large pieces of white and light brown meat are visible floating in the liquid, with some texture detail on the meat. A wooden spoon is stirring or lifting some of the meat from the liquid. The scene is dimly lit, focusing on the food in the pan, with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh toppings can elevate this already wonderful soup to new heights. Consider a sprinkle of chopped fresh cilantro or green onions to bring a burst of freshness. A dollop of sour cream or a light drizzle of hot sauce can add creaminess or extra heat, depending on your mood. Don’t underestimate the charm of a wedge of lime for squeezing over just before serving—that acidity brightens the complex flavors beautifully.

Side Dishes

This soup is a filling meal on its own, but pairing it with crusty bread or warm cornbread is a lovely way to soak up every last drop of broth. A simple green salad with a tangy vinaigrette can offer a crisp contrast if you want some veggies on the side. For heartier occasions, roasted sweet potatoes or grilled vegetables make fantastic companions, balancing the soup’s richness.

Creative Ways to Present

Serve this soup family-style in a rustic pot right on the table to invite everyone to dig in. You could also portion it into individual bowls topped with dumplings and a sprinkle of extra green chile or parsley for a pretty touch. For a fun twist, ladle the soup over rice or serve it alongside warm tortillas for a hands-on meal that will have everyone coming back for seconds.

Make Ahead and Storage

Storing Leftovers

This Hatch Green Chile and Chicken with Dumplings Soup Recipe stores beautifully in the refrigerator. Keep it in an airtight container for up to four days. The flavors actually meld more deeply after a day, making the leftovers even more comforting and flavorful.

Freezing

If you want to freeze the soup, it’s best to omit the dumplings during freezing, as they can become dense and lose their texture. Freeze the soup base and shredded chicken separately in freezer-safe containers for up to three months. When ready to enjoy, thaw thoroughly, reheat gently, then prepare fresh dumplings to add just before serving.

Reheating

Reheat refrigerated soup on the stove over medium heat, stirring occasionally until warmed through. If frozen, thaw overnight in the refrigerator first for best results. Add a splash of chicken stock or cream if the soup thickened too much during storage. For fresh dumplings, drop them into the hot soup and simmer until cooked before serving.

FAQs

Can I use chicken breasts instead of leg quarters?

Yes, you can! Chicken breasts are leaner and cook faster, so reduce the simmering time accordingly to avoid drying out the meat. Leg quarters add more flavor and richness due to their higher fat content, but breasts work perfectly if preferred.

How spicy is the Hatch green chile in this soup?

Hatch green chiles typically have a mild to medium heat level, delivering a smoky, slightly spicy kick without overwhelming the soup. You can adjust heat by deseeding the chiles or using fewer, depending on your spice tolerance.

Can I make the dumplings ahead of time?

It’s best to prepare dumplings fresh when you’re ready to finish the soup to ensure they stay light and fluffy. Premade dumplings tend to lose their delicate texture and can fall apart when reheated.

What if I can’t find Hatch green chiles?

If Hatch green chiles aren’t available, poblano or anaheim chiles make good substitutes, offering similar mild heat and flavor. Roasting and peeling them before adding brings out a comparable smoky character.

Is this soup gluten-free?

This recipe uses all-purpose flour for thickening and dumplings, so it is not gluten-free as written. However, you could experiment with gluten-free flour blends in equal measures for the flour components to adapt it.

Final Thoughts

This Hatch Green Chile and Chicken with Dumplings Soup Recipe captures the heartiness and soul of home cooking with every bite. It’s a dish that welcomes you in from the cold, comforts with its creamy broth, and excites the palate with flavorful chiles and tender chicken. Once you try it, this soup will undoubtedly become a go-to favorite you’ll want to make again and again. So grab your pot, gather the ingredients, and prepare to share a bowl of pure warmth and happiness.

Hatch Green Chile and Chicken with Dumplings Soup Recipe

Ingredients You'll Need

How to Make Hatch Green Chile and Chicken with Dumplings Soup Recipe