Description
A comforting bowl of Chicken Dumpling Soup, perfect for chilly evenings, combining tender chicken, vibrant vegetables, and fluffy dumplings.
Ingredients
- 3 chicken breasts
- 6 cups chicken stock
- 4 tablespoons salted butter (divided)
- 2 carrots, peeled and diced
- 1 celery stalk, finely diced
- 1 cup sweet yellow onion, diced (about 1/2 a large onion or 1 small onion)
- 1 bay leaf
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh parsley, minced
- 1 cup all-purpose flour (for the dumplings)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt (for the dumplings)
- 1/2 cup whole milk
- 3 tablespoons salted butter, melted and cooled (for the dumplings)
Instructions
- Cook the chicken breasts in chicken stock until they reach an internal temperature of 165°F, about 15 to 20 minutes.
- In a Dutch oven, melt 4 tablespoons of salted butter over medium-low heat.
- Add diced carrots, celery, and onion; cook until softened.
- Stir in minced garlic, thyme, salt, black pepper, and the bay leaf for 1 minute.
- Add 3 tablespoons of flour and stir well before adding the remaining chicken stock.
- Let the mixture simmer.
- Remove cooked chicken, shred it, and add back to the pot.
- In a bowl, mix all-purpose flour, baking powder, and salt for the dumplings.
- Add melted butter and milk, combine gently.
- Drop spoonfuls of dumpling dough into the soup, cover, and cook for about 5 minutes.
- Sprinkle in minced parsley and stir gently, cooking for another 5 minutes.
Notes
For fluffy dumplings, avoid overmixing the dough. Customize vegetables based on availability.
