Snow Day Soup Chicken Vegetable and Dumplings
Cozy up with a steaming bowl of Snow Day Soup: Chicken, Vegetable, and Dumplings, the ultimate comfort food for chilly days! This hearty recipe features tender, seasoned chicken thighs simmered with a medley of vibrant vegetables like carrots, celery, and peas, all enveloped in a savory, aromatic broth infused with bay leaves and optional fresh thyme. The showstopping dumplings, made from scratch with fluffy all-purpose flour, melted butter, and a hint of fresh parsley, cook right on top of the soup for a one-pot wonder that’s as comforting as it is convenient. Ready in just over an hour, this filling dish is perfect for warming your soul and satisfying your cravings, making it an ideal dinner recipe for the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium yellow onion (diced)
- 3 medium carrots (sliced into 1/4-inch rounds)
- 3 celery stalks (sliced)
- 3 cloves garlic (minced)
- 8 cups chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme (optional)
- 1 cup frozen peas
- 1.25 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt (for dumplings)
- 0.5 cups milk
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons fresh parsley (chopped)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add them to the pot and cook for 4-5 minutes per side until golden brown. Remove and set aside.
In the same pot, add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and sauté for an additional minute.
Pour in the chicken broth and add the bay leaves and thyme sprigs. Bring to a simmer.
Return the chicken thighs to the pot. Lower the heat, cover, and let simmer for 20-25 minutes until the chicken is fully cooked and tender.
Remove the chicken from the pot. Shred it into bite-sized pieces and return to the pot. Stir in the frozen peas and discard the bay leaves and thyme sprigs.
To make the dumplings, combine the flour, baking powder, and 1/2 teaspoon of salt in a medium bowl. Add the milk, melted butter, and chopped parsley. Stir until just combined (do not overmix).
Using a spoon or small scoop, drop dollops of the dumpling batter onto the surface of the simmering soup. Cover tightly with a lid and let cook for 15 minutes. Do not lift the lid while the dumplings are cooking.
Gently stir the soup around the dumplings to check for doneness. The dumplings should be cooked through and fluffy.
Serve the soup hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 9710 mg | 422% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 36.7 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 677 mg | 52% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 5395 mg | 115% | |
*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.
