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Chicken Noodle Soup with Dumplings Recipe

American · Soup · 80 min total

A comforting and hearty soup featuring tender chicken, egg noodles, and fluffy dumplings in a savory broth. Perfect for cold days or when you need a bowl of warmth.

Ingredients

• 1 whole chicken (about 4 pounds), cut into pieces
• 8 cups water
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups wide egg noodles
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted
• 1 large egg

Instructions

1. Place chicken pieces in a large pot with water. Bring to a boil, then reduce heat to low and simmer for 30 minutes, skimming off any foam.
2. Add carrots, celery, onion, garlic, bay leaf, thyme, salt, and pepper. Continue simmering for 20 minutes, until chicken is cooked through.
3. Remove chicken pieces from pot and set aside to cool slightly. Discard bay leaf. Shred chicken meat, discarding skin and bones.
4. Return shredded chicken to pot. Bring soup back to a boil and add egg noodles. Cook according to package directions until tender.
5. Meanwhile, make dumplings: In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, mix milk, melted butter, and egg. Add wet ingredients to dry ingredients and stir just until combined (do not overmix).
6. Drop dumpling batter by rounded tablespoonfuls onto the simmering soup. Cover and cook for 15 minutes without lifting the lid. Dumplings should be puffed and cooked through.
7. Serve hot, garnished with fresh parsley if desired.

Tips

• For a richer broth, use chicken stock instead of water.
• Leftovers can be stored in the refrigerator for up to 3 days. Dumplings may soften upon reheating.
• Add a squeeze of lemon juice before serving for brightness.

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