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Recipe: Chicken & Dumpling Soup

Authornewmm
DifficultyBeginner

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

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

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 '--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

1

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.

2

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.

3

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.

4

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.

5

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.

6

Add more broth if the soup gets too thick.

7

Serve immediately with freshly chopped parsley.

Ingredients

 '--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

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

6

Add more broth if the soup gets too thick.

7

Serve immediately with freshly chopped parsley.

Recipe: Chicken & Dumpling Soup
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