Chicken Dumpling Soup
A warm and comforting chicken dumpling soup featuring tender chicken, fluffy dumplings, and a flavorful broth, ideal for any time of the year.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 2 cups frozen peas
- Salt to taste
- Black pepper to taste
Dumplings
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ¾ cup milk
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic, sliced carrots, and celery. Cook until softened, about 5 minutes.
- Introduce the chicken into the pot and pour in the chicken broth.
- Add dried thyme and the bay leaf; bring the mixture to a boil.
Cooking
- Once boiling, reduce the heat to low and simmer for about 20 minutes.
- Remove the chicken from the pot once fully cooked and shred it.
- Prepare the dumplings by mixing flour, baking powder, and salt, then cutting in the butter.
- Pour in the milk while stirring until combined.
- Return the shredded chicken to the pot along with frozen peas.
- Gently drop spoonfuls of the dumpling mixture onto the simmering soup and cover the pot.
- Cook for an additional 15 minutes without lifting the lid.
Finishing Touches
- Remove the bay leaf, season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
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Notes
For best results, prepare your vegetables in advance. You can customize dumplings by adding herbs or spices. Leftover chicken works great in this recipe.