Quick Chicken Soup with Buttermilk Dumplings
Warm up your weeknight dinners with this comforting Quick Chicken Soup with Buttermilk Dumplings—a hearty, one-pot meal that comes together in just under an hour! Tender shredded chicken, vibrant vegetables, and aromatic herbs simmer in a rich, flavorful broth, creating the perfect base for fluffy and buttery buttermilk dumplings. With simple pantry staples like flour, baking powder, and buttermilk, you’ll effortlessly whip up pillowy dumplings that cook directly in the soup for a no-fuss finishing touch. Ideal for chilly evenings or when you need a bowl of comfort, this easy chicken and dumplings recipe is sure to become a family favorite. Garnish with fresh parsley for a bright, herbaceous touch, and serve it steaming hot for ultimate coziness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 2 cups chicken breasts, cooked and shredded
- 6 cups chicken broth
- 1 leaf bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt (for dumplings)
- 2 tablespoons unsalted butter, chilled and cubed
- 0.5 cup buttermilk
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the shredded chicken, chicken broth, bay leaf, thyme, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
While the soup simmers, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut the chilled butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Pour in the buttermilk and stir just until the dough comes together. Do not overmix.
Using a tablespoon or small cookie scoop, drop the dumpling dough directly into the simmering soup, spacing them slightly apart.
Cover the pot with a lid and let the dumplings cook for 10-12 minutes without lifting the lid until they are puffed and cooked through.
Remove the bay leaf, taste the soup, and adjust seasoning if necessary.
Ladle the soup with dumplings into bowls. Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 8524 mg | 371% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 21.5 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 470 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3536 mg | 75% | |
*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.
