Description
This classic comfort food combines tender chicken, fluffy dumplings, and a creamy, flavorful broth. Perfect for chilly days, this hearty soup will warm you from the inside out.
Ingredients
Units
Scale
Serves 6:
- For the soup:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1/3 cup (40 g) all-purpose flour
- 6 cups (1.5 liters) chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups (300 g) cooked shredded chicken
- 1/2 cup (120 ml) heavy cream or whole milk
- Salt and pepper, to taste
- For the dumplings:
- 1 cup (125 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120 ml) milk
- 2 tablespoons unsalted butter, melted
- For garnish:
- Fresh parsley, chopped
Instructions
- Sauté the vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for 1 minute.
- Create the base:
- Stir in the flour and cook for 1-2 minutes, stirring constantly to make a roux. Slowly pour in the chicken broth, whisking to prevent lumps.
- Simmer the soup:
- Add the thyme, bay leaf, and shredded chicken. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
- Prepare the dumplings:
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until just combined. Be careful not to overmix.
- Cook the dumplings:
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot with a lid and cook for 10-12 minutes, or until the dumplings are puffed and cooked through.
- Finish the soup:
- Stir in the heavy cream or milk. Remove the bay leaf and season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls, ensuring each serving has dumplings and chicken. Garnish with fresh parsley and serve warm.
Notes
- For a richer flavor, add 1/4 cup of dry white wine to the broth before simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the dumplings.
- Use rotisserie chicken for convenience, or cook 2-3 chicken breasts for the recipe.