Description
A comforting, incredibly flavorful one-pot chicken dumpling soup that’s perfect for chilly evenings. Tender chicken, savory broth, and fluffy dumplings all made with minimal cleanup.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1/4 cup all-purpose flour (for roux)
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 cup fresh parsley, chopped, for garnish
- Salt and black pepper to taste
- For the Dumplings:
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup milk (whole or 2%)
Instructions
- 1. Sauté Aromatics & Chicken: Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Add chicken pieces and cook until lightly browned, 3-4 minutes. Stir chicken and vegetables together.
- 2. Build Broth Base: Sprinkle flour over chicken and vegetables, stir well, and cook for 1-2 minutes to toast the flour. Slowly pour in chicken broth, stirring constantly to prevent lumps. Add dried thyme and bay leaf.
- 3. Simmer for Flavor: Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to develop and chicken to tenderize.
- 4. Prepare & Drop Dumplings: While soup simmers, whisk together flour, baking powder, salt, and pepper for dumplings in a medium bowl. Gradually stir in milk until just combined (do not overmix). Increase soup heat to a gentle boil. Drop spoonfuls of dumpling dough into the simmering soup using two spoons or a small scoop.
- 5. Cook Dumplings & Finish: Cover the pot and cook dumplings for 10-12 minutes, or until puffed and cooked through. Remove bay leaf. Stir in fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
- Prep Time: 15 mins
- Cook Time: 40 mins