Description
A hearty and comforting classic chicken and dumplings soup with tender chicken, vegetables, and fluffy biscuit-like dumplings simmered in a savory broth.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breast
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour (for thickening)
- 6 cups chicken broth or stock
- 1 cup milk (for dumplings)
- 2 cups all-purpose flour (dumplings)
- 1 tbsp baking powder
- 4 tbsp butter, melted (for dumplings)
- Salt & pepper to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion, carrots, celery, garlic, and chicken. Cook until onion is translucent and chicken is starting to brown.
- Sprinkle 2 tbsp flour over the mixture. Stir well, then gradually pour in chicken broth while whisking to avoid lumps. Simmer until broth thickens and chicken is cooked through, about 20–25 minutes.
- In a separate bowl, mix 2 cups flour, baking powder, 1 tsp salt, melted butter, and milk until a sticky dough forms.
- Drop tablespoons of the dough into the simmering soup, making sure dumplings don’t touch. Cover the pot and cook over low heat for 10–15 minutes until dumplings are puffed and cooked through.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley if desired. Serve hot, ensuring each bowl has dumplings and chicken.
Notes
- Use rotisserie chicken and biscuit mix for a quick version.
- Substitute milk with plant-based milk for a dairy-free version.
- Add herbs like thyme or dill to dumpling dough for extra flavor.
- Cut dough into strips for a southern-style flat dumpling.
- Peas or corn can be added for color and sweetness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
