Yummy Chicken Soup with Dumplings
Cozy up with a bowl of hearty and comforting Yummy Chicken Soup with Dumplings, the ultimate homemade remedy for chilly days. This soul-warming recipe features tender, shredded chicken thighs simmered in a rich broth alongside vibrant carrots, celery, and onions, all beautifully seasoned with thyme, parsley, and a hint of garlic. But the real star? Fluffy, made-from-scratch dumplings that cook to perfection right in the pot, soaking up all the savory goodness. Ideal for a family dinner or a soothing treat, this one-pot wonder is ready in just over an hour and serves up to six. Garnish with fresh parsley for a pop of color and enjoy a hug in every spoonful!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin removed)
- 8 cups chicken broth
- 3 medium carrots (sliced)
- 2 stalks celery stalks (chopped)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter (cold, cubed)
- 0.5 cup milk
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
In a large pot or Dutch oven, add chicken thighs and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes until the chicken is fully cooked.
Remove the cooked chicken from the pot and set it aside to cool slightly. Strain any impurities from the broth, if needed.
In the same pot, add the carrots, celery, onion, and garlic. Stir and cook over medium heat for 5–7 minutes until the vegetables are slightly softened.
Add the dried thyme, dried parsley, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Shred the cooled chicken thighs using two forks, discarding the bones. Add the shredded chicken back into the pot.
While the soup simmers gently, prepare the dumplings. In a medium mixing bowl, combine the all-purpose flour, baking powder, and a pinch of salt.
Using your fingers or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs.
Stir in the milk gradually until a soft dough is formed. Be careful not to overmix.
Drop small spoonfuls of the dumpling dough into the simmering soup. Cover the pot with a lid and let the dumplings cook for 10-12 minutes without lifting the lid.
Once the dumplings are cooked through and fluffy, remove the bay leaf from the soup.
Ladle the chicken and dumpling soup into bowls, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 7738 mg | 336% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 23.6 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 508 mg | 39% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3691 mg | 79% | |
*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.
