Hearty Chicken Soup with Herb Dumplings
Warm up with a bowl of comfort and flavor with our "Hearty Chicken Soup with Herb Dumplings" recipe. This soul-soothing dish combines tender shredded chicken, a medley of aromatic veggies, and a rich broth seasoned with bay leaves and garlic, creating a perfectly balanced base. What sets this recipe apart are the fluffy, herb-infused dumplings made with fresh parsley and thyme, which cook right in the simmering soup, absorbing all its savory goodness. Ready in just an hour, this hearty and nutritious meal is easy to make and perfect for cozy family dinners. Garnish with more fresh parsley for a vibrant finish and serve it piping hot to enjoy spoonfuls of pure homemade comfort. Keywords: chicken soup recipe, herb dumpling soup, hearty comfort food, homemade soup, easy chicken dinner recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrot, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 pieces boneless, skinless chicken breasts
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 2 tablespoons unsalted butter, melted
- 0.5 cup milk
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the chicken broth to the pot and bring to a boil.
Once boiling, add the chicken breasts and bay leaves. Reduce the heat to low, covering the pot, and simmer for 15-20 minutes or until the chicken is fully cooked.
While the chicken cooks, prepare the dumplings. In a bowl, mix the all-purpose flour, baking powder, and baking soda. Add a pinch of salt and mix well.
Add the melted butter and milk to the flour mixture, stirring until just combined.
Fold in the chopped parsley and thyme, being careful not to overmix the batter.
Once the chicken is cooked, remove it to a plate and shred using two forks.
Return the shredded chicken to the pot, seasoning the soup with salt and black pepper.
Drop spoonfuls of the dumpling batter onto the surface of the simmering soup.
Cover the pot and allow the dumplings to cook for 10-12 minutes until they are puffed up and cooked through.
Remove from heat. Discard bay leaves before serving.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 8909 mg | 387% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 21.1 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 503 mg | 39% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3656 mg | 78% | |
*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.
