Chicken Dumpling Soup
Cozy up with a bowl of hearty Chicken Dumpling Soup, a comforting blend of tender shredded chicken, vibrant vegetables, and pillowy homemade dumplings simmered in a richly seasoned broth. Perfect for chilly evenings or when you’re craving classic comfort food, this recipe combines the flavors of garlic, thyme, and bay leaf with the satisfying texture of dumplings made from scratch. Ready in just an hour, this soul-warming family favorite is ideal for feeding a crowd, and the finishing touch of fresh parsley adds a burst of freshness. Whether you're battling a cold or simply seeking a warm hug in culinary form, Chicken Dumpling Soup delivers wholesome goodness with every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, diced
- 2 medium Carrots, sliced
- 2 Celery stalks, sliced
- 3 cloves Garlic, minced
- 8 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 cup Milk
- 2 tablespoons Butter, melted
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat a large pot over medium heat and add the olive oil. Season the chicken thighs with salt and pepper, then add them to the pot. Cook for about 5-7 minutes until golden brown on both sides. Remove the chicken and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for about 5 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and add the dried thyme and bay leaf. Return the chicken thighs to the pot and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Allow the soup to cook for 20 minutes or until the chicken is cooked through.
While the soup simmers, prepare the dumplings. In a bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Stir in the milk and melted butter until a dough forms.
Remove the chicken thighs from the soup and shred them using two forks. Return the shredded chicken to the pot.
Gently drop tablespoon-sized portions of the dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for about 10-12 minutes until they are cooked through and fluffy.
Stir in the chopped fresh parsley and adjust the seasoning of the soup with additional salt and pepper to taste.
Serve the chicken dumpling soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 8357 mg | 363% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 21.4 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 559 mg | 43% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4038 mg | 86% | |
*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.
