Chicken Noodle Soup and Dumplings
Transform your cold-weather comfort food game with this hearty and satisfying Chicken Noodle Soup and Dumplings recipe. Featuring tender, bone-in chicken thighs simmered with aromatic vegetables, fresh thyme, and bay leaves in a rich, flavorful broth, this classic soup is elevated with the addition of fluffy, buttery homemade dumplings. Soft egg noodles add a cozy, home-style touch, while a sprinkle of fresh parsley completes the dish with a pop of freshness. Perfect for cozy family dinners or battling a chilly day, this soul-warming recipe comes together in just over an hour and serves six generously. Whether you're craving nostalgic comfort or looking to impress your guests, this one-pot wonder is sure to be a crowd-pleaser. Keywords: chicken noodle soup, homemade dumplings, comfort food, cozy dinner recipe, hearty one-pot meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 3 medium Carrots (peeled and sliced)
- 2 stalks Celery stalks (sliced)
- 3 cloves Garlic (minced)
- 8 cups Chicken broth
- 2 pieces Bay leaves
- 1 teaspoon Fresh thyme
- 2 cups Egg noodles
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt (for dumplings)
- 2 tablespoons Unsalted butter (cold and cubed)
- 0.5 cup Whole milk
- Salt (to taste)
- Ground black pepper (to taste)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, about 3 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Stir in the garlic and cook for 1 additional minute.
Pour in the chicken broth and add the bay leaves and thyme. Return the chicken thighs to the pot. Bring to a boil, then reduce the heat to low and simmer for 25 minutes, or until the chicken is cooked through.
While the soup simmers, in a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
Stir in the milk until the mixture comes together into a thick dough. Be careful not to overmix.
Remove the cooked chicken thighs from the soup. Shred the chicken using two forks, discarding the bones. Return the shredded chicken to the pot.
Add the egg noodles to the soup and cook for 8-10 minutes, or until tender. Taste and adjust seasoning with salt and black pepper.
Using a spoon, drop small scoops of the dumpling dough into the simmering soup. Cover the pot with a lid and cook for 10-12 minutes, or until the dumplings are fluffy and cooked through.
Serve the chicken noodle soup with dumplings in bowls, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 6611 mg | 287% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 25.2 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 559 mg | 43% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4031 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.
