Winter Broth with Dumplings the Way My Nana Makes
Warm up chilly days with a comforting bowl of Winter Broth with Dumplings, just like Nana used to make. This hearty, homemade soup combines a medley of winter vegetables—like parsnips, carrots, and potatoes—simmered in a flavorful stock infused with thyme and a hint of garlic. The star of the show? Fluffy, parsley-flecked dumplings that cook to perfection right on top of the bubbling broth. This one-pot wonder is a nostalgic nod to traditional cooking, made with pantry staples and ready in just over an hour. Ideal for cozy family dinners or a soul-soothing meal on frosty nights, this recipe is your go-to for both comfort and nutrition. Serve it piping hot, garnished with a touch of fresh parsley, for an irresistible taste of home.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 2 stalks celery stalks
- 1 medium parsnip
- 2 medium white potatoes
- 6 cups vegetable stock or chicken stock
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons unsalted butter
- 0.5 cup whole milk
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Dice the onion, mince the garlic, and chop the carrots, celery, parsnip, and potatoes into bite-sized pieces.
Add the onion to the pot and cook until soft, about 4 minutes. Stir in the garlic and cook for another minute.
Add the carrots, celery, parsnip, and potatoes to the pot. Stir and cook for 6-8 minutes, allowing the vegetables to soften slightly.
Pour in the vegetable stock or chicken stock and add the thyme sprigs, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer. Let it cook for 25 minutes, or until the vegetables are tender.
While the broth simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt.
Cut the butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Stir in the milk and fresh parsley until a soft dough forms. Be careful not to overmix.
Once the vegetables are tender, drop tablespoon-sized portions of the dough onto the surface of the simmering broth. Cover the pot with a lid and let the dumplings cook for 10-12 minutes until they are puffed and cooked through.
Remove the thyme sprigs and bay leaf from the pot. Taste the broth and adjust the seasoning if necessary.
Ladle the broth and dumplings into bowls, garnish with extra parsley if desired, and serve hot.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 285.1 g | 104% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 39.9 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 512 mg | 39% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4261 mg | 91% | |
*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.
