Name: Chicken and Dumpling Soup with Bacon and Vegetables: The Ultimate Comfort Food
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 4 slices bacon, chopped; 2 tbsp olive oil; 1 medium onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 6 cups chicken broth; 1 cup heavy cream; 1 tsp dried thyme; 1 tsp dried parsley; Salt and pepper to taste; For the dumplings:; 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1 cup milk; 2 tbsp butter, melted; 1 tbsp fresh parsley, chopped (optional)

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Chicken and Dumpling Soup with Bacon: The Ultimate Comfort Food – Smoky, Creamy, and So Satisfying

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Difficulty

Easy

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Prep Time

20 mins

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Cook Time

45 mins

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Total Time

65 mins

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Servings

Let me tell you a little story – one that starts in my mother’s tiny kitchen in Morocco, where the smell of slow-simmered chicken broth and warm spices would fill the entire house. I’m mia, and even after years of training at a Parisian culinary school and now cooking in my New York City apartment, that memory of soup as pure comfort stays with me. This chicken and dumpling soup with bacon is my love letter to those chilly North African evenings, reimagined through a French-trained lens and packed with the smoky, salty crunch of bacon that New Yorkers adore.

Imagine a pot of velvety, creamy broth holding tender shreds of chicken, sweet carrots, and earthy celery – all punctuated by little clouds of fluffy, buttery dumplings. The bacon adds a deep, savory richness that makes every spoonful feel like a hug. The aroma alone will draw your family into the kitchen, and the first bite of a tender dumpling soaked in that luscious liquid is pure gold. This isn’t just any chicken soup; it’s the ultimate comfort food soup with dumplings – hearty, nourishing, and deeply satisfying.

I’ve refined this recipe over years of testing – from my Paris days, where I learned the magic of a proper roux (though we use cream here for a quicker result) to my Moroccan roots, where we never waste a scrap of good flavor. The secret is browning the bacon first and letting its drippings infuse the whole soup. I’ll also share a pro tip for keeping dumplings perfectly fluffy (no gluey lumps!) and a common mistake that makes them dense. Trust me, by the end of this post you’ll be making the best chicken bacon dumpling soup recipe of your life.

Why This Chicken and Dumpling Soup with Bacon Recipe Is the Best

The flavor secret is in the bacon drippings. I render the bacon until crisp, then sauté the veggies in that smoky fat. This one step removes the need for extra seasoning depth – it’s a trick I picked up from a Parisian chef who insisted on “building flavor layer by layer.” The result is a broth that tastes like it’s been simmering all day, even though it’s ready in just over an hour.

Texture is everything in a creamy chicken and dumplings dish. My dumplings are light and fluffy because I use a wet batter dropped straight into the simmering soup, then cover the pot to steam them. This French technique of “à l’étouffée” (steam-cooking) ensures they cook through without turning gummy. Plus, I add a touch of melted butter to the batter for richness – a trick from my mom’s Moroccan msemen (flatbreads) that makes all the difference.

This recipe is foolproof for beginners. I’ve broken it down into clear steps with visual cues, so you’ll know exactly when to add each ingredient. And with a total time of just over an hour – most of it hands-off simmering – you can have a comforting, homemade chicken soup with bacon on the table even on a busy weeknight. No complicated techniques, just pure, delicious comfort.

Chicken Bacon Dumpling Soup Ingredients

I always swing by the Union Square Greenmarket on Saturday mornings for the freshest carrots and celery, and I grab my bacon from a local butcher in Brooklyn – the thick-cut, applewood-smoked kind. It reminds me of the smoky preserved meats my grandmother would use in Moroccan tagines. Let’s gather everything you’ll need.

Ingredients List

1 lb (450g) boneless, skinless chicken breasts (or thighs for juicier meat)

4 slices bacon, chopped
2 tbsp olive oil
1 medium onion, diced

2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced

6 cups (1.4L) chicken broth (low-sodium preferred)
1 cup (240ml) heavy cream
1 tsp dried thyme

1 tsp dried parsley
Salt and freshly ground black pepper to taste
For the dumplings:

2 cups (250g) all-purpose flour
1 tbsp baking powder
1 tsp salt

1 cup (240ml) milk (whole milk preferred)
2 tbsp (28g) butter, melted
1 tbsp fresh parsley, chopped (optional, for garnish)

Ingredient Spotlight

Bacon: The star of the show. Choose thick-cut, naturally smoked bacon for the best flavor. In the grocery store, look for bacon with good marbling and a deep pink color. If you want to reduce sodium, use unsmoked cured pork belly and add a pinch of smoked paprika. The bacon renders and provides the base flavor for the entire soup – don’t skip it!

Chicken: Boneless skinless breasts work perfectly and are easy to shred. For extra juiciness, swap in boneless thighs (you’ll need about 1.25 lbs). If you have leftover rotisserie chicken, skip the poaching step and add 2 cups of shredded meat after the broth simmers – just heat through for 5 minutes.

Heavy cream: This gives the soup its luxuriously creamy texture. If you’re dairy-averse, you can substitute full-fat coconut milk (the soup will have a subtle coconut flavor – lovely with the bacon) or a 50/50 mix of whole milk and half-and-half. For a lighter version, use nut milk but reduce the amount to 1/2 cup and add a slurry of cornstarch to thicken.

Dumpling flour: All-purpose flour is best. For gluten-free dumplings, use a 1:1 gluten-free baking blend with xanthan gum. Add an extra tablespoon of melted butter to keep them tender. The texture will be slightly denser but still delicious.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Bacon (4 slices)	3 tbsp olive oil + 1 tsp smoked paprika	Less smoky; still savory, but lacks bacon’s crispy texture for garnish.
Chicken breasts	2 cups rotisserie chicken (skip poaching)	Saves time; texture is similar but less control over seasoning.
Heavy cream	Full-fat coconut milk (1:1)	Coconut flavor pairs well with bacon; slightly thinner, still creamy.
All-purpose flour	1:1 gluten-free baking blend	Slightly denser dumplings; add extra melted butter for tenderness.

How to Make Chicken and Dumpling Soup with Bacon — Step-by-Step

Don’t let the long list of steps intimidate you – this soup comes together beautifully with simple techniques. Here’s exactly how I do it in my NYC kitchen.

Step 1: Cook the Bacon

In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving about 1 tablespoon of rendered fat in the pot. This smoky fat is liquid gold – it’s the base of your soup’s flavor.

💡 mia’s Pro Tip: If your bacon is very lean, add a splash of olive oil to the pot before cooking to prevent sticking.

Step 2: Sauté the Vegetables

Add the olive oil to the pot with the reserved bacon fat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–7 minutes. The carrots should start to release their sweetness – you’ll see a slight golden color on the edges.

⚠️ Common Mistake to Avoid: Don’t rush this step. Under-sautéed veggies will taste raw and won’t fully blend into the soup.

Step 3: Add Garlic and Broth

Add the minced garlic and cook for 1 minute until fragrant – it should smell amazing, not burned. Pour in the chicken broth, increase the heat to high, and bring to a boil. Once boiling, add the chicken breasts, reduce the heat to low, and simmer uncovered until the chicken is cooked through, about 15–20 minutes (internal temperature 165°F).

💡 mia’s Pro Tip: For extra flavor, add a bay leaf and a few sprigs of fresh thyme to the broth while poaching the chicken – remove before shredding.

Step 4: Shred the Chicken

Remove the chicken from the pot and let it rest for a few minutes on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot along with any accumulated juices.

⚠️ Common Mistake to Avoid: Shredding while the chicken is too hot – let it cool slightly to avoid shredding it into mush.

Step 5: Create the Creamy Base

Stir in the heavy cream, dried thyme, dried parsley, salt, and freshly ground pepper. Simmer for 5 minutes to meld the flavors. Taste and adjust seasoning – the bacon adds salt, so go easy initially.

💡 mia’s Pro Tip: If you want a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water (slurry) and stir it in after adding the cream. Simmer for 2 minutes until thickened.

Step 6: Make the Dumpling Batter

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring with a fork until just combined. Do not overmix – a few lumps are fine. The batter will be thick and slightly sticky.

⚠️ Common Mistake to Avoid: Overmixing develops gluten and leads to tough, rubbery dumplings. Stir only until you see no more dry flour.

Step 7: Drop Dumplings into Soup

Bring the soup to a gentle simmer (not a rolling boil). Drop spoonfuls of the dumpling batter directly onto the surface of the soup, leaving a little space between each. You should have 12–14 dumplings. Immediately cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 15–20 minutes without lifting the lid – this steam-cooks the dumplings perfectly.

💡 mia’s Pro Tip: Use a cookie scoop (size #60 or #70) for evenly sized dumplings that cook uniformly.

Step 8: Garnish and Serve

After 15 minutes, gently test a dumpling by inserting a toothpick or skewer into the center – it should come out clean. Remove the lid, give the soup a gentle stir (don’t break the dumplings). Ladle into bowls and garnish with the reserved crispy bacon and a sprinkle of fresh parsley.

⚠️ Common Mistake to Avoid: Peeking too early! Lifting the lid releases steam and can make dumplings dense. Trust the 15-minute mark.

Step	Action	Duration	Key Visual Cue
1	Cook bacon	5–7 min	Bacon turns deep golden, crispy; fat renders.
2	Sauté veggies	5–7 min	Carrots soften, onion turns translucent, edges golden.
3	Add garlic & broth, poach chicken	16–22 min	Broth bubbles at gentle simmer; chicken no longer pink inside.
4	Shred chicken & return	5 min	Chicken shreds easily into strands.
5	Add cream & seasonings	5 min	Soup turns pale golden, creamy texture.
6	Prepare dumpling batter	5 min	Batter is thick, slightly sticky, with no dry flour.
7	Drop dumplings & steam	15–20 min	Dumplings puff up, toothpick comes out clean.
8	Garnish & serve	2 min	Bacon bits and parsley on top.

Serving & Presentation

I love serving this soup in wide, shallow bowls so you can see the beautiful dumplings peeking through. Garnish each bowl with a generous pinch of the reserved crispy bacon and a sprinkle of fresh parsley – the contrast of green and golden-brown on creamy white is simply gorgeous. For a touch of my Moroccan heritage, I sometimes add a few drops of harissa oil (a spicy red pepper oil) on top – it takes the comfort factor to another level.

In my NYC apartment, I pair this soup with crusty sourdough bread from the neighborhood bakery. The bread is perfect for sopping up every last bit of creamy broth. A simple green salad with a lemon vinaigrette on the side adds a refreshing counterpoint to the richness.

Pairing Type	Suggestions	Why It Works
Side Dish	Crusty sourdough, garlic bread, buttermilk biscuits	Soaks up the creamy broth; adds a satisfying crunch.
Sauce / Dip	Harissa oil, hot sauce (e.g., sriracha), dollop of sour cream	Heat cuts through richness; sour cream adds tang.
Beverage	Cold beer (pilsner), dry white wine (Sauvignon Blanc), iced tea	Crisp, acidic drinks cleanse the palate between spoonfuls.
Garnish	Fresh parsley, crispy bacon, chives, a drizzle of truffle oil	Adds color, texture, and an extra layer of flavor.

Make-Ahead, Storage & Reheating

As a busy recipe developer in NYC, I often make a double batch on Sunday to enjoy throughout the week. This soup is fantastic for meal prep – just store the dumplings separately if you want them to stay fluffy. Here’s my tested system.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight container (soup & dumplings together)	Up to 4 days	Reheat gently on stovetop over low heat, covered, for 10–15 minutes. Add a splash of broth or water if too thick.
Freezer	Freezer-safe soup container; freeze soup base without dumplings	Up to 3 months	Thaw in fridge overnight. Reheat soup, then drop fresh dumplings (do not freeze dumplings – they become mushy).
Make-Ahead	Prepare soup base up to 2 days ahead; refrigerate separately from dumplings	Dumplings made fresh just before serving	Reheat soup to simmer, then make and drop dumplings. Perfectly fluffy every time.

From experience, the dumplings absorb liquid as they sit in the fridge, so if you’re making ahead for a party, keep the soup and dumplings separate. Reheat the soup, bring to a gentle simmer, and add fresh dumplings – they’ll be light and fluffy in 15 minutes. My NYC schedule doesn’t allow for last-minute fussing, so I prep the veggies and poach the chicken a day ahead – it’s a lifesaver.

Variations & Easy Swaps

This recipe is wonderfully adaptable. Whether you need a dairy-free version or want to add a Moroccan twist, I’ve got you covered.

Variation	Key Change	Best For	Difficulty Impact
Moroccan Spiced	Add 1 tsp cumin, ½ tsp turmeric, pinch of cinnamon	Warm, aromatic twist reminiscent of tagines	Easy (just add spices)
Dairy-Free / Paleo	Replace heavy cream with full-fat coconut milk; use cassava flour dumplings	Dairy sensitivity or Whole30	Medium (need to adjust dumpling recipe)
Quick Weeknight	Use rotisserie chicken + pre-made biscuit dough (cut into quarters) as dumplings	Cut time to 30 minutes	Easy (store-bought shortcuts)

Moroccan Spiced Variation

This is my personal favorite. After sautéing the veggies, add 1 teaspoon ground cumin, ½ teaspoon ground turmeric, and a pinch of cinnamon. Stir for 30 seconds until fragrant, then proceed with the broth. The warm spices complement the smoky bacon beautifully, and it reminds me of the harira soups my mother made during Ramadan. Finish with a squeeze of lemon juice before serving – it brightens everything up.

Dairy-Free / Paleo Variation

To make this soup dairy-free, substitute the heavy cream with full-fat coconut milk (the kind in a can). The coconut flavor pairs surprisingly well with the bacon – it’s a twist I discovered while cooking for a client with lactose intolerance. For paleo-friendly dumplings, use a mix of 1 cup cassava flour, ½ cup coconut flour, 1 tsp baking powder, ½ tsp salt, 2 eggs, and ¼ cup melted coconut oil. The texture will be denser, but they hold together beautifully. Bake the dumplings separately at 375°F for 12 minutes, then add to the soup – they won’t fall apart.

Quick Weeknight Trick

When I’m racing against the clock (which is often!), I use leftover rotisserie chicken and refrigerated biscuit dough. Just cut each biscuit into 4 pieces and drop them into the simmering soup during the last 15 minutes of cooking. The result isn’t quite as ethereal as my homemade dumplings, but it’s still delicious and ready in 30 minutes flat. My kids love this version – they call them “cloud pockets.”

Can I use pre-made biscuits instead of homemade dumplings for this chicken and dumpling soup?

Absolutely! Pre-made biscuit dough (like the refrigerated tubes you find at the grocery store) work as a fantastic shortcut. Simply cut each biscuit into 4–6 pieces and drop them into the simmering soup during the last 15–18 minutes of cooking, then cover and steam. The texture will be denser and slightly more bread-like than light and fluffy from-scratch dumplings, but they’ll still soak up all that creamy, smoky broth. I recommend using “buttermilk” or “flaky” style biscuits for the best results. Just be aware that store-bought dough often contains more sugar, so the dumplings will be a touch sweeter – which actually pairs nicely with the salty bacon. If you want the absolute fluffiest dumplings, go homemade using the recipe above – it’s only five extra minutes of mixing.

What vegetables work best in chicken and dumpling soup with bacon?

The classic trio – onion, carrots, and celery – is my go-to because they form a solid flavor base (a French mirepoix) that becomes sweet and savory as they cook. The carrots add natural sweetness that balances the smoky bacon, while celery provides freshness and a subtle bite. Beyond that, you can absolutely add more vegetables. Diced parsnips or turnips bring an earthy note; sliced leeks (white and light green parts) add a mild onion flavor that’s very elegant. For color and nutrients, a handful of frozen peas stirred in during the last 5 minutes is wonderful. Mushrooms, especially cremini or shiitake, add an umami depth that plays beautifully with bacon. If you’re adding leafy greens like spinach or kale, stir them in right before serving – they’ll wilt in a minute. The key is to cut all vegetables into similar-sized dice so they cook evenly.

How do you keep the dumplings from getting soggy in the soup?

The secret to fluffy, never-soggy dumplings lies in two things: the batter consistency and the cooking method. First, the dumpling batter should be thick but moist – when you drop spoonfuls into the soup, they should hold their shape without spreading immediately. If the batter is too thin (runny), the dumplings will dissolve into the broth. Second, you must steam them, not boil them. After dropping the batter into the simmering soup, immediately cover the pot with a tight-fitting lid and reduce the heat to low. Cook for exactly 15–20 minutes without lifting the lid – the steam cooks the dumplings from all sides evenly, keeping them light and airy. If you lift the lid to check too early, the steam escapes and the dumplings become dense and waterlogged. Also, avoid letting the soup reach a rolling boil after you add the dumplings – a gentle simmer is all they need to puff up perfectly.

Can I make this chicken and dumpling soup with bacon ahead of time and reheat it?

Yes, but with one important caveat: for the best texture, I recommend making the soup base (without the dumplings) up to 2 days ahead and refrigerating it separately. The dumplings absorb liquid over time and will become mushy if stored mixed with the soup. When you’re ready to serve, reheat the soup base to a gentle simmer, then prepare a fresh batch of dumpling batter and drop it in – they’ll cook in 15 minutes while the soup reheats. If you’ve already combined them, you can still reheat the leftovers, but expect the dumplings to be softer (some people actually prefer them that way!). To reheat, place the soup in a pot over low heat, stirring gently occasionally, until warmed through – about 10 minutes. Add a splash of chicken broth or water if the soup has thickened too much in the fridge. Avoid microwaving frozen soup with dumplings – the dumplings will become a starchy mess. Freeze only the soup base without dumplings for up to 3 months.

Can I use a different type of meat besides chicken?

Absolutely. This recipe is incredibly versatile. For a richer flavor, substitute the chicken breasts with boneless, skinless chicken thighs – they stay juicier and add more depth. You can also use leftover turkey (especially after Thanksgiving) – just shred it and add it during the last 10 minutes of simmering. Pork is another option: try boneless pork shoulder, cut into bite-sized pieces, and extend the simmering time by 20 minutes until the pork is tender. For a vegetarian version, omit the chicken and bacon entirely and use a rich vegetable broth with smoked paprika and liquid smoke for that smoky bacon flavor. Add extra hearty vegetables like mushrooms, chickpeas, or diced potatoes to compensate for the missing meat. The dumplings themselves can be made with the same batter – just adjust the broth seasoning accordingly.

What can I use instead of heavy cream to make the soup creamy?

If you don’t have heavy cream on hand, there are several excellent alternatives. For a lighter option, use half-and-half or a mix of whole milk and a tablespoon of butter (this mimics the fat content). For dairy-free needs, full-fat canned coconut milk is my top pick – it adds a gentle coconut flavor that complements the bacon beautifully. Cashew cream (soaked cashews blended with water until smooth) works well too and is neutral in flavor. If you want to keep it creamy without adding extra liquid, you can make a quick roux: melt 3 tablespoons butter, whisk in 3 tablespoons flour, cook for 1 minute, then gradually whisk in 1 cup of the hot broth from the pot before returning it all back. This thickens the soup naturally and adds a velvety texture without cream. Just be careful not to add too much flour – the dumplings will also thicken the soup as they cook.

How do I make the dumplings gluten-free?

Making gluten-free dumplings for this chicken and dumpling soup is absolutely possible and still delicious. Use a 1:1 gluten-free all-purpose baking blend that contains xanthan gum (like Bob’s Red Mill or King Arthur). The ratio is the same: 2 cups gluten-free flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup milk (or dairy-free milk), and 2 tablespoons melted butter. The key difference is that gluten-free batters tend to be slightly wetter, so you may need to add an extra tablespoon of flour if the batter seems too runny. Do not overmix – just combine until no dry flour remains. The dumplings will be a bit denser than the wheat version but still fluffy and tender. For an even fluffier result, add 1 extra teaspoon of baking powder and let the batter rest for 5 minutes before dropping it into the soup. I’ve tested this many times for my gluten-sensitive friends and it’s always a hit.

Can I add extra vegetables like potatoes or corn?

Yes, you can absolutely add extra vegetables to this soup – just adjust the cooking time accordingly. For potatoes, dice them into ½-inch cubes and add them along with the broth so they have time to cook through (about 15–20 minutes). Yukon Gold or red potatoes hold their shape well without turning mushy. For corn, fresh or frozen kernels can be stirred in during the last 10 minutes of simmering – they add sweetness and a pop of color. Other great additions include diced zucchini (add during the last 10 minutes so they don’t turn to mush), sliced mushrooms (sauté with the onion mixture for deepest flavor), or even chopped green beans (add with the broth). If you’re adding many extra vegetables, you may want to increase the broth by a cup to maintain the ideal soup-to-solid ratio. And remember, all additions should be cut into similarly sized pieces for even cooking.

How do I prevent the soup from becoming too thick?

The soup can thicken for several reasons: too much flour in the dumplings dissolving into the broth, overcooking, or using too much cream. To prevent thickness, first ensure your dumpling batter is correctly proportioned – the recipe’s ratio of flour to liquid is designed to keep dumplings light while only slightly thickening the broth. Second, don’t simmer the soup too long after adding the dumplings; 15–20 minutes is perfect. If the soup has already become too thick, simply stir in extra chicken broth or water a quarter-cup at a time until you reach your desired consistency. You can also add a splash of milk or cream to thin it while maintaining richness. For make-ahead prep, store the dumplings separately, as they’ll continue to absorb liquid in the fridge. When reheating, you’ll likely need to add a bit of broth – the starch from the dumplings will have swelled overnight.

What herbs and spices go well with chicken and dumpling soup with bacon?

Fresh or dried herbs are essential for layering flavor in this soup. Classic pairing: thyme and parsley are traditional and never fail – their earthy freshness cuts through the richness of the bacon and cream. Rosemary is also a wonderful addition; add a small sprig to the broth as it simmers and remove it before serving. For a warmer, more complex profile, try adding a bay leaf (remove before serving) and a pinch of nutmeg – the nutmeg subtly enhances the creaminess. If you want a little heat, a dash of cayenne pepper or red pepper flakes (about ¼ teaspoon) adds a gentle warmth that complements the bacon. From my Moroccan pantry, I sometimes add a teaspoon of ground coriander and a pinch of cinnamon – it’s unexpected but absolutely delicious with the smoky pork. Always taste and adjust seasoning after adding the dumplings, since the dumpling batter contains salt as well. I recommend using fresh herbs for garnish and dried herbs during cooking for the best of both worlds.

I’d love to see how this chicken and dumpling soup with bacon turns out in your kitchen! Did you go classic, or did you add your own twist – maybe a sprinkle of za’atar or a dollop of spicy harissa? Leave a star rating and a comment below – your feedback helps other home cooks find the perfect recipe.

Snap a photo of your steaming bowl and share it on Instagram or Pinterest. Tag me @exorecipes and use #exorecipes so I can see your creation. I personally read every comment and I’m always thrilled to hear about your substitutions and successes. One question: what’s your go-to comfort food that reminds you of home? Mine is this soup – a little bit Morocco, a little bit Paris, and a whole lot of New York heart.

From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡

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Chicken and Dumpling Soup with Bacon and Vegetables: The Ultimate Comfort Food

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Chicken and Dumpling Soup with Bacon: The Ultimate Comfort Food – Smoky, Creamy, and So Satisfying