Chicken & Dumpling Soup
Chicken & Dumpling Soup
Ingredients
For the Soup Base
- 1 pound chicken breast
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon sage
- 8 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt, for chicken, plus more to taste
- 1 teaspoon black pepper, for chicken, plus more to taste
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt, for dumplings
- 1/2 cup milk
- 1/4 cup butter, melted
Instructions
- 1
Season the 1 pound of chicken breast with 1 teaspoon of salt and 1 teaspoon of black pepper.
⏱️ 2 min
- 2
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken breast and cook until it is golden brown on all sides and cooked through, about 6-8 minutes per side. Remove the chicken from the pot and set it aside on a plate.
⏱️ 15 min
- 3
Add the 2 diced carrots, 2 diced celery stalks, and 1 diced onion to the same pot, using the residual oil and chicken drippings. Sauté the vegetables, stirring occasionally, until they are softened, which will take about 5-7 minutes.
⏱️ 7 min
- 4
Add the 2 minced garlic cloves, 1 teaspoon of thyme, 1 teaspoon of rosemary, and 1 teaspoon of sage to the pot with the softened vegetables. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
⏱️ 1 min
- 5
Pour in 8 cups of chicken broth into the pot. Bring the mixture to a gentle simmer over medium-high heat.
⏱️ 5 min
- 6
While the broth is coming to a simmer, prepare the dumpling dough. In a separate medium-sized bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt (for dumplings).
⏱️ 3 min
- 7
Stir in 1/2 cup of milk and 1/4 cup of melted butter into the flour mixture until just combined. Be careful not to overmix the dough; a few lumps are fine.
⏱️ 2 min
- 8
Once the broth is simmering, drop spoonfuls (about 1 tablespoon each) of the dumpling dough directly into the hot broth. Do not overcrowd the pot; work in batches if necessary.
⏱️ 3 min
- 9
Cover the pot with a lid and reduce the heat to medium-low to maintain a gentle simmer. Cook for 15-20 minutes, or until the dumplings are cooked through, fluffy, and have expanded significantly.
⏱️ 20 min
- 10
While the dumplings are cooking, shred the previously cooked chicken breast using two forks or chop it into bite-sized pieces.
⏱️ 3 min
- 11
Once the dumplings are cooked, return the shredded chicken to the pot. Stir in 1/2 cup of heavy cream. Taste the soup and season with additional salt and black pepper as needed.
⏱️ 2 min
- 12
Serve the hot chicken and dumpling soup immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Dumpling Soup
For the Soup Base
- 1 pound chicken breast
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon sage
- 8 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt, for chicken, plus more to taste
- 1 teaspoon black pepper, for chicken, plus more to taste
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt, for dumplings
- 1/2 cup milk
- 1/4 cup butter, melted
Instructions
- 1
Season the 1 pound of chicken breast with 1 teaspoon of salt and 1 teaspoon of black pepper.
⏱️ 2 min - 2
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken breast and cook until it is golden brown on all sides and cooked through, about 6-8 minutes per side. Remove the chicken from the pot and set it aside on a plate.
⏱️ 15 min - 3
Add the 2 diced carrots, 2 diced celery stalks, and 1 diced onion to the same pot, using the residual oil and chicken drippings. Sauté the vegetables, stirring occasionally, until they are softened, which will take about 5-7 minutes.
⏱️ 7 min - 4
Add the 2 minced garlic cloves, 1 teaspoon of thyme, 1 teaspoon of rosemary, and 1 teaspoon of sage to the pot with the softened vegetables. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
⏱️ 1 min - 5
Pour in 8 cups of chicken broth into the pot. Bring the mixture to a gentle simmer over medium-high heat.
⏱️ 5 min - 6
While the broth is coming to a simmer, prepare the dumpling dough. In a separate medium-sized bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt (for dumplings).
⏱️ 3 min - 7
Stir in 1/2 cup of milk and 1/4 cup of melted butter into the flour mixture until just combined. Be careful not to overmix the dough; a few lumps are fine.
⏱️ 2 min - 8
Once the broth is simmering, drop spoonfuls (about 1 tablespoon each) of the dumpling dough directly into the hot broth. Do not overcrowd the pot; work in batches if necessary.
⏱️ 3 min - 9
Cover the pot with a lid and reduce the heat to medium-low to maintain a gentle simmer. Cook for 15-20 minutes, or until the dumplings are cooked through, fluffy, and have expanded significantly.
⏱️ 20 min - 10
While the dumplings are cooking, shred the previously cooked chicken breast using two forks or chop it into bite-sized pieces.
⏱️ 3 min - 11
Once the dumplings are cooked, return the shredded chicken to the pot. Stir in 1/2 cup of heavy cream. Taste the soup and season with additional salt and black pepper as needed.
⏱️ 2 min - 12
Serve the hot chicken and dumpling soup immediately and enjoy!
⏱️ 1 min