Description
Classic Chicken and Dumpling Noodle Soup is a comforting, hearty dish featuring tender chicken, fluffy dumplings, and egg noodles simmered in a savory broth—perfect for chilly days or when you need a bowl of warmth.
Ingredients
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- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 1/2 cups egg noodles
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt (for dumplings)
- 1/2 cup milk
- 2 tbsp butter, melted
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Season with salt, pepper, thyme, and parsley. Stir well.
- Pour in chicken broth and bring to a boil. Reduce to a simmer and cook for 10 minutes.
- Add cooked shredded chicken and egg noodles. Simmer for 7–8 minutes until noodles are tender.
- Meanwhile, make dumplings: In a bowl, combine flour, baking powder, and salt. Stir in milk and melted butter until a soft dough forms.
- Drop spoonfuls of dough into the simmering soup. Cover and simmer for 12–15 minutes, until dumplings are puffed and cooked through.
- Gently stir soup, making sure dumplings are not sticking. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use leftover or rotisserie chicken for convenience.
- Add a splash of cream for a richer broth if desired.
- Don’t lift the lid while dumplings cook to keep them fluffy.
- Use homemade or store-bought broth based on preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg