Homemade Dumplings in Chicken Soup
Cozy up with a bowl of comforting Homemade Dumplings in Chicken Soup, a hearty dish bursting with flavor and old-fashioned charm. This recipe combines tender, shredded chicken, a medley of classic vegetables, and aromatic herbs simmered in a rich chicken broth, topped with fluffy, buttery dumplings made from scratch. The dumplings, gently cooked in the soup, soak up all the savory goodness while maintaining their pillowy texture. Perfect for a chilly evening or when you need a soul-soothing meal, this one-pot wonder is both wholesome and satisfying—ready in about 90 minutes and ideal for serving a family of six. Featuring comforting ingredients like chicken thighs, carrots, and thyme, this recipe is sure to become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 0.75 cup Whole milk
- 1 pound Chicken thighs
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 8 cups Chicken broth
- 2 Bay leaves
- 1 teaspoon dried Thyme
- 0.25 cup chopped fresh Parsley
- to taste Salt
- to taste ground Black pepper
Instructions
In a large bowl, whisk together the flour, baking powder, and salt. Cut the butter into small pieces and work it into the flour mixture with your fingers until it resembles coarse crumbs.
Slowly add the milk while mixing until a dough forms. Do not overmix. Set aside.
In a large soup pot over medium heat, add the chicken thighs and brown on all sides, about 5-7 minutes total.
Remove the chicken and set it aside. In the same pot, add the carrots, celery, and onion. Cook until the vegetables are softened, about 5 minutes.
Add the garlic and cook for another 1 minute until fragrant.
Return the chicken to the pot along with the chicken broth, bay leaves, thyme, salt, and pepper.
Bring the mixture to a boil, reduce to a simmer, and cook for 30 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it with two forks. Discard any bones. Return the shredded chicken to the pot.
Bring the soup back to a simmer and add spoonfuls of the dumpling dough directly into the soup. Cover with a lid and cook for 15-20 minutes until the dumplings are cooked through.
Remove the bay leaves, stir in the fresh parsley, and adjust seasoning with salt and pepper to taste.
Ladle the soup with dumplings into bowls and serve hot.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 696 mg | 15% | |
*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.
