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