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Recipe: Chicken & Dumpling Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Chicken & Dumpling Soup

The MOST DELICIOUS Chicken & Dumpling Soup recipe you will ever eat! The perfect way to warm up on a chilly fall or winters day.

4-6 servings

–soup
2 tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs
1 yellow onion, diced
3 cloves garlic
4 stalks celery, chopped small
4 carrots, sliced into 1/4 inch cubes
12 cups low sodium chicken or vegetable broth
salt and black pepper to taste
1 tsp dried thyme
1/3 cup unbleached all-purpose flour
2 tbsp freshly chopped parsley
–dumplings
1 cup sifted unbleached all-purpose flour
1 egg beaten
2 tsp baking powder
1/2 tsp salt
2 tbsp freshly chopped parsley
1/2 cup buttermilk

Heat the olive oil in a soup pot or dutch oven over medium high heat. Place the chicken in the pot and brown on all sides about 6-8 minutes. Remove from the pot and place on a cutting board. Chop the chicken into bite sized pieces.
Do not rinse the pot, sauté the onions for 5 minutes to soften. Add the garlic, carrots and celery. Cook for 4 minutes. Add the broth to the pot and bring to a boil.
While the broth is cooking make the dumplings: Whisk the flour with the rest of the dumpling ingredients, do not over mix or the dumplings will be too tough.
In another bowl, whisk to combine 1 cup of the broth with the flour. Whisk this mixture into the soup pot. Stir in the chopped chicken and parsley.
Carefully drop about 2 tbsp of the dumpling batter into the thickened soup. The dumplings will double in size so keep that in mind. Cover the pot and cook the dumplings for 15-20 minutes in the soup. Test the dumplings with a toothpick to make sure they are done.
Add more broth if the soup gets too thick.
Serve immediately with freshly chopped parsley.

~ Marla Meridith

Recipe: Chicken & Dumpling Soup

The MOST DELICIOUS Chicken & Dumpling Soup recipe you will ever eat! The perfect way to warm up on a chilly fall or winters day.

4-6 servings

–soup
2 tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs
1 yellow onion, diced
3 cloves garlic
4 stalks celery, chopped small
4 carrots, sliced into 1/4 inch cubes
12 cups low sodium chicken or vegetable broth
salt and black pepper to taste
1 tsp dried thyme
1/3 cup unbleached all-purpose flour
2 tbsp freshly chopped parsley
–dumplings
1 cup sifted unbleached all-purpose flour
1 egg beaten
2 tsp baking powder
1/2 tsp salt
2 tbsp freshly chopped parsley
1/2 cup buttermilk

Heat the olive oil in a soup pot or dutch oven over medium high heat. Place the chicken in the pot and brown on all sides about 6-8 minutes. Remove from the pot and place on a cutting board. Chop the chicken into bite sized pieces.
Do not rinse the pot, sauté the onions for 5 minutes to soften. Add the garlic, carrots and celery. Cook for 4 minutes. Add the broth to the pot and bring to a boil.
While the broth is cooking make the dumplings: Whisk the flour with the rest of the dumpling ingredients, do not over mix or the dumplings will be too tough.
In another bowl, whisk to combine 1 cup of the broth with the flour. Whisk this mixture into the soup pot. Stir in the chopped chicken and parsley.
Carefully drop about 2 tbsp of the dumpling batter into the thickened soup. The dumplings will double in size so keep that in mind. Cover the pot and cook the dumplings for 15-20 minutes in the soup. Test the dumplings with a toothpick to make sure they are done.
Add more broth if the soup gets too thick.
Serve immediately with freshly chopped parsley.

~ Marla Meridith