There's something so comforting about a steaming bowl of chicken and dumplings soup, especially when the weather starts to cool. This recipe combines hearty chicken, fluffy dumplings, and a savory broth to create a meal that's both satisfying and simple to make. It's perfect for a cozy family dinner or a comforting meal to share with friends.
Chicken thighs are the star of the show, providing tender, juicy meat that holds up well in the soup. Using thighs ensures the soup remains flavorful and rich.
Carrots, celery, and onion form the classic mirepoix base, adding depth and sweetness to the broth. Garlic enhances this with a robust, aromatic note.
Chicken broth is the backbone of the soup, creating a savory liquid that ties all the ingredients together. Opt for a good quality broth or homemade for the best results.
Flour, baking powder, and salt form the foundation of the dumplings, with milk and butter adding moisture and richness, resulting in light and fluffy bites.
Fresh parsley adds a pop of color and freshness, complementing the hearty flavors of the soup. Don’t forget the salt and pepper to season and bring out the best in all the ingredients.
This soup is a meal in itself, but you can pair it with a simple green salad dressed with a lemon vinaigrette to balance the richness. For a touch of indulgence, serve with crusty bread to sop up the delicious broth.
Start by heating a large pot over medium heat and adding the chicken thighs. Cook them until they’re browned on all sides, which should take about 5-7 minutes. This browning step adds a lot of flavor, so don’t skip it. Once browned, remove the chicken from the pot and set it aside for a moment.
In the same pot, toss in the carrots, celery, onion, and garlic. Sauté these until they’re tender and fragrant, which will take about 5 minutes. Scrape the bottom of the pot with a wooden spoon to lift any browned bits left from the chicken — they’ll add great flavor to your soup.
Return the chicken to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it simmer for about 30 minutes, allowing the chicken to cook through and the flavors to meld.
While the soup is simmering, prepare your dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms.
Once the soup has simmered, drop spoonfuls of the dumpling dough into the pot. The dough will expand as it cooks, so don’t worry about perfect shapes. Cover the pot and let it cook for another 20 minutes. The dumplings should be fluffy and cooked through.
Finish by stirring in the chopped parsley, and season with salt and pepper to taste. Serve the soup hot, and enjoy the cozy, satisfying flavors.
Share