If you're craving a hearty, comforting meal that warms you from the inside out, this Rustic Herb Chicken and Dumplings Soup is your answer. Combining tender chicken, fragrant herbs, and fluffy dumplings, it's the perfect dish for a cozy night in.
The star of this soup is, of course, the chicken, which provides a rich, savory base. By simmering a whole chicken, you get both tender meat and a flavorful broth. Chicken broth amplifies this savory depth, making each spoonful a delight. The classic trio of carrots, celery, and onion adds a sweet and earthy balance, while garlic infuses the soup with its aromatic touch. Fresh parsley, along with dried thyme and rosemary, brings a fragrant, herbaceous note that truly elevates the dish. The dumplings, made from flour, baking powder, milk, and butter, offer a soft, pillowy texture that makes the soup feel like a warm hug.
This soup pairs beautifully with a simple green salad dressed with lemon vinaigrette, which cuts through the richness of the dish. For a bread option, consider serving it with a crusty baguette to soak up every last drop of the delicious broth.
Start by placing your whole chicken into a large pot and covering it with chicken broth. Bring it to a boil, then reduce the heat and let it simmer for about an hour. This slow cooking process ensures the chicken is tender and the broth is infused with all the savory goodness.
Once the chicken is cooked, remove it from the pot and let it cool. When it's manageable, shred the meat, discarding the skin and bones. Don't worry about making the pieces uniform; rustic is what we're going for here.
In the same pot, toss in your diced carrots, celery, onion, and minced garlic. Let these simmer for about 10 minutes until they're nice and tender. You want them to maintain a bit of bite, so they don't turn to mush in the soup.
Return the shredded chicken to the pot and stir in the parsley, thyme, rosemary, salt, and pepper. Give it a good mix and let the flavors meld together.
For the dumplings, mix your flour, baking powder, and salt in a bowl. Stir in the milk and melted butter until you have a dough that holds together but isn't sticky. Drop spoonfuls of this dough into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes. They'll puff up beautifully and cook through, absorbing the delightful flavors of the soup.
Serve your soup hot, with a sprinkle of fresh parsley on top if you like. The herbs add a fresh pop of color and flavor that's hard to resist.
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