Chicken and Dumpling Soup
Chicken and Dumpling Soup
Ingredients
For the Soup Base
- 1 pound boneless skinless chicken thighs
- 2 carrots, medium, chopped
- 2 celery stalks, chopped
- 1 onion, medium, chopped
- 4 cups chicken broth
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons soy sauce
- 1 cup frozen peas
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup whole milk
- 2 tablespoons melted butter
Instructions
- 1
In a large pot, combine the boneless skinless chicken thighs, chopped carrots, celery, and onion. Pour in the chicken broth, add the fresh thyme and rosemary sprigs, and stir in the soy sauce. Bring the mixture to a simmer over medium-high heat.
⏱️ 10 min
- 2
Reduce the heat to medium-low and continue to simmer until the chicken is thoroughly cooked through, about 15-20 minutes. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 20 min
- 3
While the soup is simmering, prepare the dumpling dough. In a separate medium bowl, whisk together the all-purpose flour and baking powder. Add the whole milk and melted butter to the dry ingredients. Mix with a spoon or spatula until a soft, shaggy dough forms.
⏱️ 5 min
- 4
Once the chicken is cooked, carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the soup base.
⏱️ 5 min
- 5
Increase the heat slightly to maintain a gentle simmer. Using tongs or a spoon, drop spoonfuls of the dumpling dough directly into the simmering soup. Add the frozen peas to the pot. Stir gently to combine all ingredients.
⏱️ 5 min
- 6
Continue to simmer the soup for 10-15 minutes, or until the dumplings are cooked through, have expanded, and are fluffy. They should float to the top when done. Remove the thyme and rosemary sprigs before serving.
⏱️ 10 min
- 7
Ladle the warm chicken and dumpling soup into bowls and serve immediately. Enjoy your cozy meal!
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Dumpling Soup
For the Soup Base
- 1 pound boneless skinless chicken thighs
- 2 carrots, medium, chopped
- 2 celery stalks, chopped
- 1 onion, medium, chopped
- 4 cups chicken broth
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons soy sauce
- 1 cup frozen peas
For the Dumplings
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup whole milk
- 2 tablespoons melted butter
Instructions
- 1
In a large pot, combine the boneless skinless chicken thighs, chopped carrots, celery, and onion. Pour in the chicken broth, add the fresh thyme and rosemary sprigs, and stir in the soy sauce. Bring the mixture to a simmer over medium-high heat.
⏱️ 10 min - 2
Reduce the heat to medium-low and continue to simmer until the chicken is thoroughly cooked through, about 15-20 minutes. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 20 min - 3
While the soup is simmering, prepare the dumpling dough. In a separate medium bowl, whisk together the all-purpose flour and baking powder. Add the whole milk and melted butter to the dry ingredients. Mix with a spoon or spatula until a soft, shaggy dough forms.
⏱️ 5 min - 4
Once the chicken is cooked, carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the soup base.
⏱️ 5 min - 5
Increase the heat slightly to maintain a gentle simmer. Using tongs or a spoon, drop spoonfuls of the dumpling dough directly into the simmering soup. Add the frozen peas to the pot. Stir gently to combine all ingredients.
⏱️ 5 min - 6
Continue to simmer the soup for 10-15 minutes, or until the dumplings are cooked through, have expanded, and are fluffy. They should float to the top when done. Remove the thyme and rosemary sprigs before serving.
⏱️ 10 min - 7
Ladle the warm chicken and dumpling soup into bowls and serve immediately. Enjoy your cozy meal!