Description
Hearty chicken & dumplings soup brings Southern comfort straight to your kitchen with its rich, creamy broth and tender chicken. Homemade dumplings nestle perfectly within this classic dish, promising warm satisfaction that connects generations of home cooks.
Ingredients
Scale
Main Protein:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup frozen peas
Seasonings and Liquids:
- 6 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup heavy cream (optional, for a creamier soup)
Dumpling Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ¾ cup milk
- 2 tablespoons unsalted butter, melted
Instructions
- Initiate the soup base by sautéing diced onions, carrots, and celery in olive oil over medium heat until vegetables soften and become translucent, approximately 5 minutes.
- Enhance the aromatic profile by introducing minced garlic, dried thyme, parsley, rosemary, black pepper, and salt. Allow the herbs and spices to bloom and release their fragrant essence for one minute.
- Pour chicken broth into the vegetable mixture, bringing the liquid to a robust boil, creating a flavorful foundation for the soup.
- Gently nestle chicken pieces into the simmering broth, reducing heat to allow thorough and gentle cooking until the meat is completely tender and cooked through, roughly 15 minutes.
- Incorporate frozen peas and optional heavy cream, returning the soup to a delicate simmer, which will add subtle sweetness and creamy texture.
- Prepare dumpling batter by combining flour, baking powder, salt, and dried parsley in a mixing bowl, creating a dry ingredient base.
- Introduce milk and melted butter to the dry ingredients, stirring until just combined, creating a thick, slightly sticky dough with minimal mixing.
- Using a spoon or small cookie scoop, carefully drop dumpling batter onto the soup’s surface, ensuring adequate spacing to allow for expansion during cooking.
- Cover the pot with a tight-fitting lid, allowing dumplings to steam and cook undisturbed for 15 minutes, maintaining consistent heat and moisture.
- Verify dumpling doneness by inserting a toothpick into the center; it should emerge clean and without raw batter.
- Delicately fold the dumplings into the soup, ensuring even distribution and integration of flavors.
- Serve the soup in individual bowls, ensuring each portion contains a balanced mixture of broth, vegetables, chicken, and dumplings.
- Optional: Garnish with additional fresh parsley for a vibrant, aromatic finishing touch.
Notes
- Swap chicken for tofu or plant-based protein to create a vegetarian version that’s equally hearty and satisfying.
- Use gluten-free all-purpose flour blend for the dumplings to make the recipe celiac-friendly without compromising texture.
- Enhance flavor complexity by adding a splash of white wine or fresh herbs like sage when sautéing vegetables for deeper taste dimensions.
- For a lighter version, replace heavy cream with coconut milk or Greek yogurt to reduce calories while maintaining creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg