Ultimate Chicken Dumpling Soup
This one-pot chicken dumpling soup is a comforting and hearty meal perfect for chilly evenings. It features tender chicken, flavorful broth, and pillowy dumplings all cooked together in one pot, making it easy to prepare and clean up.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Medium bowl
- Whisk
- Pastry blender or fingertips
- Tablespoon
- Fork
- Ladle
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- Salt to taste
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons cold butter, cut into small pieces
- ¾ cup milk
- 1 cup frozen peas
- 1 cup frozen corn
- Fresh parsley, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Optionally, brown chicken in the pot for added flavor.
- Pour in chicken broth, thyme, rosemary, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through.
- Remove chicken and shred with two forks. Return chicken to the pot.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add milk, stirring until just combined. Do not overmix.
- Drop spoonfuls of dumpling dough into the simmering soup.
- Cover and simmer for 15-20 minutes, or until dumplings are cooked through and no longer doughy.
- Stir in frozen peas and corn (if using) during the last 5 minutes of cooking time.
- Season to taste with salt and pepper.
- Ladle into bowls and garnish with fresh parsley. Serve immediately.
Notes
For best results, don't overmix the dumpling dough to avoid tough dumplings. Use cold butter for light and fluffy dumplings. If the soup is too thick, add more chicken broth. Leftovers can be stored in the refrigerator for up to 3 days. For a richer flavor, use chicken thighs instead of chicken breasts. You can also add other vegetables like diced potatoes or green beans.