Chicken and Dumpling Soup
Cozy up with a bowl of hearty homemade Chicken and Dumpling Soup, the ultimate comfort food featuring tender chicken, fluffy parsley-infused dumplings, and a medley of fresh vegetables simmered in a savory broth. This classic recipe combines seared chicken breasts, aromatic garlic, and wholesome ingredients like carrots, celery, and onions to build layers of flavor. The crowning touch is the pillowy dumplings, made with a quick and easy dough mixed with melted butter and milk. Perfect for chilly evenings, this one-pot wonder is ready in just an hour and serves six, making it an ideal choice for family dinners or meal prep. Bursting with rustic charm and brimming with nostalgia, this comforting soup will warm your soul with every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 medium carrots, peeled and diced
- 3 medium celery stalks, diced
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth
- 2 leaves bay leaves
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 tablespoon fresh parsley, finely chopped
- 3 tablespoons unsalted butter, melted
- 0.5 cup milk
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken breasts with salt and black pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown. Remove and set aside.
In the same pot, add diced carrots, celery, and onion. Cook for 5-7 minutes until softened. Add minced garlic and sauté for another 1-2 minutes until fragrant.
Pour in the chicken broth and add the bay leaves. Return the seared chicken breasts to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
While the soup simmers, prepare the dumplings. In a medium bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. Stir in chopped parsley.
Add melted butter and milk to the flour mixture, and stir gently until combined. Do not overmix; the dough should be slightly sticky.
Remove the chicken breasts from the soup and shred them using two forks. Discard the bay leaves and return the shredded chicken to the pot.
Using a tablespoon, drop small scoops of the dumpling dough into the simmering soup. Be careful not to overcrowd.
Cover the pot and let the dumplings cook for 10-12 minutes, or until they are puffy and cooked through.
Taste the soup and adjust seasoning with additional salt and pepper, if needed. Serve hot, garnished with extra chopped parsley, if desired.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 8035 mg | 349% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 29.3 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 569 mg | 44% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4235 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
