Chicken and Dumpling Soup
A comforting and hearty chicken and dumpling soup, perfect for a cozy meal.
Equipment
- large pot or Dutch oven
- medium bowl
- small bowl
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 large yellow onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and freshly ground black pepper to taste
For the dumplings
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp unsalted butter melted
- 2 tbsp fresh parsley chopped
Instructions
Cooking Chicken
- Heat olive oil in a large pot or Dutch oven over medium heat, then cook chicken pieces until browned and set aside.
Cooking Vegetables and Broth
- Add onion, carrots, and celery to the pot and cook until softened for 5-7 minutes.
- Stir in chicken broth, thyme, and rosemary; bring to a boil, then reduce to a simmer.
- Return the cooked chicken to the pot and season with salt and pepper.
Preparing Dumplings
- In one bowl, whisk together flour, baking powder, and salt for the dumplings.
- In another bowl, combine milk and melted butter, then pour into the dry ingredients and mix with parsley until just combined.
Cooking Dumplings and Serving
- Drop tablespoonfuls of dough into the simmering soup, cover, and cook for 15-20 minutes until dumplings are fluffy.
- Serve the chicken and dumpling soup hot.
Notes
This soup is even better the next day! You can adjust the herbs to your liking.