Chicken Dumpling Soup
A heartwarming dish filled with tender chicken, vibrant vegetables, and fluffy dumplings perfect for sharing on chilly days.
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups frozen peas
- to taste Salt and black pepper
For the dumplings
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ¾ cup milk
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and stir until it becomes translucent and fragrant, about 3-4 minutes.
- Add the minced garlic, sliced carrots, and celery, cooking for an additional 5 minutes until softened.
Cooking the Soup
- Introduce the boneless chicken breasts into the pot.
- Pour in the chicken broth along with the dried thyme and bay leaf.
- Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes.
- Carefully remove the chicken from the pot and shred using two forks.
- Return the shredded chicken to the pot and add the frozen peas, stirring well.
Preparing the Dumplings
- In a separate bowl, mix together the flour, baking powder, and salt.
- Cut in the softened butter until the mixture resembles coarse crumbs.
- Gradually stir in the milk until a soft batter forms.
- Drop spoonfuls of the dumpling mixture into the simmering soup.
- Cover the pot and let the dumplings cook for 15 minutes without lifting the lid.
Serving
- Check the dumplings and season the soup with salt and black pepper to taste.
- Serve the soup hot, garnishing each bowl with fresh parsley.
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Notes
Fresh vegetables will enhance the flavor of the soup. Adjust the seasoning as needed and don't skip the garnishes for added charm.