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CHICKEN & DUMPLINGS SOUP RECIPE

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This hearty soup features tender pieces of chicken and vegetables simmered in a flavorful broth, topped with light and fluffy dumplings that cook directly in the soup, absorbing its rich flavors.

Ingredients

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For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup frozen peas
  • 1/2 cup heavy cream (optional, for a creamier soup)

For the Dumplings:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 3/4 cup milk
  • 2 tablespoons unsalted butter, melted

Instructions

 

  1. Prepare the Soup:
    • In a large pot or Dutch oven, heat the olive oil over medium heat.
    • Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
    • Stir in the minced garlic, dried thyme, parsley, rosemary, black pepper, and salt. Cook for an additional minute until fragrant.
    • Pour in the chicken broth and bring the mixture to a boil.
    • Add the chicken pieces to the pot. Reduce the heat to a simmer and cook until the chicken is cooked through, about 15 minutes.
    • Stir in the frozen peas and heavy cream (if using). Allow the soup to return to a gentle simmer.
  2. Prepare the Dumplings:
    • In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and dried parsley.
    • Add the milk and melted butter to the dry ingredients. Stir until just combined; the batter will be thick and slightly sticky.
  3. Cook the Dumplings:
    • Using a spoon or small cookie scoop, drop spoonfuls of the dumpling batter onto the surface of the simmering soup. The dumplings will expand as they cook, so space them slightly apart.
    • Cover the pot with a tight-fitting lid and let the dumplings cook for 15 minutes. Avoid lifting the lid during this time to ensure the dumplings cook properly.
    • After 15 minutes, check the dumplings for doneness by inserting a toothpick or skewer into the center of one; it should come out clean.
  4. Serve:
    • Gently stir the soup to incorporate the dumplings.
    • Ladle the soup into bowls, ensuring each serving includes both soup and dumplings.
    • Garnish with additional chopped parsley if desired.

Notes

  • Chicken Options: For added flavor, consider using bone-in, skinless chicken thighs. Remove the bones before serving.
  • Vegetable Variations: Feel free to add other vegetables such as diced potatoes or corn to the soup.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed to adjust the consistency.

Find it online: https://recipe.ukfinda.com/chicken-dumplings-soup-recipe/