Easy Homemade Chicken and Dumplings Soup (Print version)
Tender chicken, creamy broth, vegetables, and fluffy homemade drop dumplings in one cozy pot.
# Ingredients:
For the soup
01 -
4 tablespoons (56 g) unsalted butter
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, diced
04 -
2 celery ribs, diced
05 -
3 cloves garlic, minced
06 -
1/3 cup (42 g) all-purpose flour
07 -
6 cups (1.4 L) low-sodium chicken broth
08 -
1 1/2 lb (680 g) boneless skinless chicken thighs or breasts
09 -
1 teaspoon dried thyme
10 -
1 bay leaf
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon black pepper
13 -
1 cup (240 ml) whole milk
14 -
1/2 cup (70 g) frozen peas
15 -
2 tablespoons chopped fresh parsley
For the dumplings
16 -
1 1/2 cups (190 g) all-purpose flour
17 -
1 tablespoon baking powder
18 -
3/4 teaspoon kosher salt
19 -
3 tablespoons (42 g) unsalted butter, melted
20 -
3/4 cup (180 ml) whole milk
21 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5-6 minutes, until the onion is translucent. Stir in the garlic and cook for 30 seconds.
02 -
Sprinkle in the flour and stir for 1 minute. Slowly pour in the chicken broth while stirring so the soup stays smooth.
03 -
Add the chicken, thyme, bay leaf, salt, and pepper. Bring to a gentle boil, reduce to a simmer, cover, and cook for 15-18 minutes, until the chicken reaches 165°F and is easy to shred.
04 -
Transfer the chicken to a cutting board and remove the bay leaf. Stir the milk and peas into the pot. Shred the chicken, then return it to the soup.
05 -
In a bowl, whisk the flour, baking powder, and salt. Stir in the melted butter, milk, and parsley just until a thick, sticky dough forms.
06 -
Keep the soup at a gentle simmer. Drop heaping tablespoons of dough over the surface, cover the pot, and cook for 12-15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
07 -
Taste and adjust salt and pepper. Sprinkle with fresh parsley and serve warm, spooning plenty of creamy broth into each bowl.
# Good to know:
01 -
Best served right after the dumplings finish cooking.
02 -
Use rotisserie chicken to reduce the cook time by about 15 minutes.
03 -
Add extra broth when reheating because the dumplings absorb liquid.