Description
A comforting and hearty chicken soup with tender vegetables, shredded chicken, and fluffy dumplings cooked right in the broth. A classic dish perfect for chilly days.
Ingredients
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- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt (for dumplings)
- 2 tbsp butter, cold and cubed (for dumplings)
- 3/4 cup milk (for dumplings)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in garlic, then pour in chicken broth, shredded chicken, thyme, bay leaf, salt, and black pepper.
- Bring soup to a simmer and let cook for 15 minutes.
- In a mixing bowl, whisk together flour, baking powder, and salt for dumplings.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk until a soft dough forms.
- Drop spoonfuls of dumpling dough into the simmering soup.
- Cover pot and cook for 15 minutes without lifting the lid, until dumplings are fluffy and cooked through.
- Remove bay leaf, garnish with fresh parsley, and serve hot.
Notes
- Rotisserie chicken works great for this recipe.
- Do not lift the lid while dumplings cook, as steam helps them rise properly.
- Add peas or corn for extra flavor and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg