Description
Warm, hearty, and comforting, this Chicken Dumpling Soup is the perfect dish for chilly days or when you need a little pick-me-up. Filled with tender chicken, fluffy dumplings, and a flavorful broth, this classic recipe will become a family favorite in no time!
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
For the Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- 1/2 cup milk (whole or 2%)
Instructions
Prepare the Soup Base:
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Sauté for 5–6 minutes until the vegetables are softened.
- Stir in the garlic and cook for another minute until fragrant.
Simmer the Broth:
- Add the chicken broth, shredded chicken, dried thyme, bay leaf, salt, and pepper to the pot.
- Bring to a boil, then reduce the heat to low. Let the soup simmer while you prepare the dumplings.
Make the Dumplings:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Stir in the melted butter and milk until a thick batter forms. Do not overmix.
Cook the Dumplings:
- Drop spoonfuls of the dumpling batter (about 1 tablespoon each) into the simmering soup.
- Cover the pot with a lid and let the dumplings cook for 12–15 minutes. Do not lift the lid while the dumplings are cooking to ensure they puff up properly.
Finish and Serve:
- Remove the bay leaf and stir the soup gently to ensure everything is evenly mixed.
- Ladle the soup into bowls, ensuring each serving has a generous amount of chicken, vegetables, and dumplings.
Notes
- Substitutions: Use gluten-free flour for the dumplings if needed, and substitute almond milk for regular milk for a dairy-free version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat.
- Add-ins: Feel free to add frozen peas, corn, or spinach for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American