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Chicken Dumpling Soup

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A comforting and hearty Chicken Dumpling Soup that combines tender chicken, soft dumplings, and flavorful vegetables in a rich broth.

Ingredients

  • 3 chicken breasts, trimmed of excess fat
  • 6 cups chicken stock
  • 4 tablespoons salted butter
  • 2 carrots, peeled and diced
  • 1 celery stalk, finely diced
  • 1 cup sweet yellow onion, diced
  • 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 cup all-purpose flour (for dumplings)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup whole milk
  • 3 tablespoons salted butter, melted and cooled

Instructions

  1. Trim any excess fat from the chicken breasts. Place them in a pot and cover with 1 cup of chicken stock. Cover the pot and bring to a boil. Once boiling, reduce heat to medium-low and cook for 15 to 20 minutes until the internal temperature reaches 165°F (75°C).
  2. Melt 4 tablespoons of butter in a Dutch oven over medium-low heat. Add the diced celery, carrots, and onion. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened.
  3. Stir in the minced garlic, dried thyme, 1 teaspoon salt, black pepper, and the bay leaf. Cook for an additional minute, allowing the flavors to meld.
  4. Sprinkle in the 3 tablespoons of flour and stir to combine. Cook for 1 minute to eliminate the raw flour taste, then pour in the remaining 5 cups of chicken stock. Cover the pot and bring the mixture to a simmer.
  5. Remove the chicken from the pot once it reaches 165°F, shred it into bite-sized pieces, and return it to the soup. Cover to keep it warm while preparing the dumplings.
  6. Whisk together 1 cup of flour, baking powder, and 1/2 teaspoon salt in a large bowl. Pour in the melted butter and milk. Gently mix until just combined, keeping the dumpling dough slightly lumpy.
  7. Drop small chunks of the dumpling dough into the simmering soup using a spoon. Use all the dough for plenty of dumplings. Cover the pot and cook for 5 minutes.
  8. Remove the lid after 5 minutes, sprinkle in the minced parsley, and gently stir the soup. Cover and cook for another 5 minutes until the dumplings are fluffy and cooked through.

Notes

Store leftover soup in an airtight container in the fridge for up to 3 days. This soup can also be frozen without dumplings for up to 3 months.

Find it online: https://dishvela.com/chicken-dumpling-soup/