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Chicken soup with dumplings Recipe

American · Soup · 65 min total

A comforting and hearty chicken soup with fluffy, tender dumplings, perfect for a cozy meal.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 8 cups chicken broth
• 2 cups water
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley
• 3 tablespoons cold butter, cubed
• 3/4 cup milk

Instructions

1. In a large pot, combine chicken pieces, broth, water, carrots, celery, onion, garlic, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes or until chicken is cooked through.
2. Remove chicken from pot and let cool slightly. Discard bay leaf. Shred chicken meat, discarding skin and bones. Return shredded chicken to pot.
3. In a medium bowl, whisk together flour, baking powder, 1/2 teaspoon salt, and parsley. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Stir in milk just until a soft dough forms.
4. Drop dough by rounded tablespoonfuls onto the simmering soup. Cover and cook without lifting the lid for 15 minutes, or until dumplings are cooked through and fluffy.
5. Serve hot.

Tips

• For extra flavor, add a splash of lemon juice or a pinch of nutmeg before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm on the stovetop, adding a little broth if needed.

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