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Chicken Dumpling Soup

Chicken Dumpling Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into thin rounds
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 cup (120g) all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp kosher salt
  • 2 tbsp cold unsalted butter, cut into small cubes
  • ½ cup (120ml) whole milk
  • ¼ cup finely chopped fresh parsley, plus more for serving

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook 6 minutes until softened. Stir in garlic and cook 1 minute more.
  2. Sprinkle 3 tbsp flour over vegetables, stir 1 minute. Slowly pour in broth while stirring. Add chicken, thyme, bay leaf, 1 tsp salt, and pepper. Simmer uncovered 10 minutes until chicken is cooked.
  3. Whisk 1 cup flour, baking powder, and ½ tsp salt in a bowl. Cut in cold butter until crumbly. Stir in milk and ¼ cup parsley just until a sticky dough forms.
  4. Remove bay leaf. Drop tablespoonfuls of dough onto simmering soup. Cover and cook 12 minutes without lifting lid.
  5. Ladle soup into bowls, top with extra parsley, and serve hot.

Notes

The dumplings are best right after cooking. Leftovers keep but the dumplings soften; add a little broth when reheating. For a richer soup, use half broth and half whole milk.