Fluffy Dumpling Chicken Soup
Cozy up with a comforting bowl of Fluffy Dumpling Chicken Soup—a hearty classic that combines tender chicken, aromatic vegetables, and pillowy homemade dumplings. This recipe begins with bone-in, skin-on chicken thighs, seared to golden perfection, which enriches the broth with deep, savory flavors. Simmered with carrots, celery, onions, fresh thyme, and bay leaves, the soup becomes a fragrant base for fluffy, melt-in-your-mouth dumplings made from scratch. The secret to their perfect texture? Letting them gently steam atop the simmering soup, creating a light yet satisfying finish. Ready in just over an hour, this one-pot dish is the ultimate comfort food, garnished with a sprinkle of fresh parsley for a vibrant touch. Perfect for chilly evenings or anytime you're craving a warm, nostalgic meal, this chicken and dumpling soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 medium Carrots (sliced)
- 3 stalks Celery stalks (sliced)
- 3 cloves Garlic (minced)
- 8 cups Chicken stock
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Kosher salt (for dumplings)
- 0.75 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, and sear them in the pot, skin side down, until golden brown (about 5 minutes per side). Remove chicken and set aside.
In the same pot, add diced onion, sliced carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Pour in chicken stock and add bay leaves and thyme. Return the seared chicken thighs to the pot.
Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 25 minutes, or until the chicken is tender and cooked through.
While the soup simmers, prepare the dumpling batter: In a mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Stir in milk and melted butter until just combined (do not overmix).
Remove the chicken thighs from the soup and shred the meat with two forks, discarding the skin and bones. Return the shredded chicken to the pot.
Taste the soup and adjust seasoning with salt and pepper as needed. Keep the soup simmering gently.
Drop spoonfuls of the dumpling batter (about 1 tablespoon each) into the soup, making sure to leave space between each dumpling. Cover the pot with a lid and let the dumplings cook for 12-15 minutes. Avoid lifting the lid to ensure the dumplings become fluffy from the steam.
Once the dumplings are cooked through and fluffy, remove the bay leaves and thyme sprigs from the soup.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 393 mg | 8% | |
*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.
