Description
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
Units
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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
- 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.
- 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.
- 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.
- 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.