Chicken Soup with Dumplings (Printable Version)
Classic comforting chicken broth filled with tender meat, vegetables, and tender dumplings for a warm meal.
# What You Need:
→ Soup
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced
06 - 2.2 pounds bone-in, skinless chicken thighs or breasts
07 - 2 bay leaves
08 - 1 teaspoon dried thyme
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon ground black pepper
11 - 10 cups low-sodium chicken broth
12 - 1 cup frozen peas
13 - 2 tablespoons chopped fresh parsley, plus extra for garnish
→ Dumplings
14 - 1½ cups all-purpose flour
15 - 2 teaspoons baking powder
16 - ½ teaspoon salt
17 - 2 tablespoons unsalted butter, melted
18 - ¾ cup whole milk
19 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Melt butter in a large soup pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until softened. Stir in minced garlic and sauté for 1 minute more.
02 - Add chicken pieces, bay leaves, dried thyme, salt, and pepper to the pot. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes until the chicken is fully cooked.
03 - Remove the chicken from the pot. Using two forks, shred the meat and discard the bones. Return the shredded chicken to the soup.
04 - Stir frozen peas and chopped parsley into the soup. Bring the mixture to a gentle simmer.
05 - In a separate bowl, whisk together flour, baking powder, and salt. Stir in melted butter, whole milk, and parsley until just combined; avoid overmixing.
06 - Drop tablespoon-sized portions of dumpling batter onto the simmering soup’s surface, leaving space between them. Cover the pot tightly and simmer for 15 minutes without removing the lid, until dumplings are puffed and cooked through.
07 - Remove bay leaves. Taste and adjust seasoning as needed. Serve the soup hot, garnished with additional fresh parsley.
# Expert Advice:
01 -
- The dumplings are surprisingly easy to master, even if you've never made them before, and they turn a basic broth into something special.
- One pot, about an hour, and you've got a meal that feeds a crowd and tastes like comfort itself.
- It's the kind of dish that improves as it sits, making it perfect for meal prep or sharing with someone who needs a little care.
02 -
- Do not lift the lid while the dumplings are cooking; you'll let steam escape and they'll never puff up properly no matter how hard you stare at them.
- The dumpling dough is supposed to be thick and biscuit-like, not thin or cake-like; if it's too wet, the dumplings will fall apart in the broth.
- Make sure your broth is at a gentle simmer, not a rolling boil, when you add the dumplings or they'll shred and fall apart instead of staying intact.
03 -
- Save your chicken bones in the freezer and make your own broth on quiet mornings; you'll never go back to store-bought once you taste the difference.
- If you're nervous about the dumplings, test one first by dropping a tiny spoonful into the broth; it'll tell you if your dough is the right consistency before you commit all of them.