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chicken dumplings soup

Stovetop Chicken and Dumplings Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into coins
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt and black pepper
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup whole milk
  • 3 tbsp unsalted butter, melted
  • Fresh parsley, chopped, for serving

Method
 

  1. Melt 1 tbsp butter with the olive oil in a Dutch oven over medium heat. Add onion, carrots, celery, and a pinch of salt. Cook, stirring, until onion is translucent and carrots start to soften, about 6 to 8 minutes. Add garlic and cook 1 minute more.
  2. Sprinkle 1/4 cup flour over the vegetables and stir constantly for 1 full minute.
  3. Pour in the chicken broth while whisking. Add chicken, thyme, rosemary, bay leaf, and pepper. Bring to a simmer, then cover and cook over medium-low for 12 to 15 minutes, until chicken is cooked through.
  4. In a bowl, whisk together 1 1/2 cups flour, baking powder, and 1/2 tsp salt. Make a well, add milk and melted butter, and stir just until a shaggy dough forms.
  5. Remove the bay leaf. Drop tablespoon-sized scoops of batter onto the simmering soup, spacing them evenly. Cover and cook over low heat for 12 to 14 minutes without lifting the lid.
  6. Ladle soup and dumplings into bowls, top with parsley, and serve hot.

Notes

The soup will thicken further as it cools and the dumplings absorb liquid; when reheating, add a splash of broth to loosen it. For even dumplings, use a cookie scoop or two spoons to drop the batter.