There’s nothing quite like a warm, hearty bowl of chicken and dumplings soup on a chilly day. This soul-warming dish is a classic comfort food that is sure to bring a smile to your face and warmth to your body. With tender chunks of chicken, flavorful vegetables, and fluffy dumplings, this recipe is a crowd-pleaser and a must-try for any soup lover.
Ingredients
– 1 whole chicken, cut into pieces
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 3 carrots, peeled and chopped
– 2 celery stalks, chopped
– 6 cups chicken broth
– 1 bay leaf
– 1 tsp dried thyme
– 1 cup all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup milk
– 2 tbsp melted butter
Directions
1. In a large pot, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.
2. In the same pot, add onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Return the chicken to the pot and add chicken broth, bay leaf, and thyme. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
4. While the soup is simmering, make the dumplings. In a mixing bowl, combine flour, baking powder, and salt. In a separate bowl, mix together milk and melted butter. Pour the milk mixture into the flour mixture and stir until just combined.
5. Drop spoonfuls of the dumpling batter into the simmering soup. Cover and let it cook for 15 minutes.
6. Remove the bay leaf and discard. Using two forks, shred the chicken into smaller pieces.
7. Serve the soup hot, with a generous helping of chicken and dumplings in each bowl. Enjoy!
FAQ
– Can I use chicken breast instead of a whole chicken? Yes, you can use boneless, skinless chicken breast for a quicker and easier version of this soup.
– Can I use frozen vegetables instead of fresh? Yes, frozen vegetables can be used, but they may not be as flavorful as fresh ones. Make sure to thaw them before adding them to the soup.
– Can I make this soup in advance? Yes, this soup can be made in advance and stored in the fridge for 2-3 days. Just reheat it on the stove before serving.
We hope you try this delicious recipe for chicken and dumplings soup. Don’t forget to share it with your friends and family and let us know how it turned out. We love hearing from our readers and appreciate any feedback or comments. Enjoy this warm and comforting soup on a cold day!
Chicken and Dumplings Soup
Equipment
- Large Pot
- Mixing Bowl
Ingredients
- 1 whole chicken cut into pieces
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 3 carrots peeled and chopped
- 2 stalks celery chopped
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp melted butter
Instructions
- In a large pot, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Return the chicken to the pot and add chicken broth, bay leaf, and thyme. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
- While the soup is simmering, make the dumplings. In a mixing bowl, combine flour, baking powder, and salt. In a separate bowl, mix together milk and melted butter. Pour the milk mixture into the flour mixture and stir until just combined.
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover and let it cook for 15 minutes.
- Remove the bay leaf and discard. Using two forks, shred the chicken into smaller pieces.
- Serve the soup hot, with a generous helping of chicken and dumplings in each bowl. Enjoy!