Description
This Chicken and Dumpling Soup recipe is a comforting and hearty dish perfect for cooler weather. The savory broth, tender chicken, and fluffy dumplings make for a satisfying meal that the whole family will love.
Ingredients
Scale
Main Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1/2 cup frozen peas (optional)
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold butter, cut into small pieces
- 1/2 cup whole milk
Instructions
- Main Soup: In a large pot, heat olive oil and butter. Sauté onion, carrots, and celery. Add garlic, thyme, salt, and pepper. Pour in chicken broth, add chicken and peas.
- Dumplings: Whisk flour, baking powder, and salt. Cut in butter, stir in milk. Drop spoonfuls into soup. Cover and cook for 15 minutes.
- Taste and adjust seasoning. Serve hot with parsley garnish.
Notes
- Rotisserie chicken works well
- Add cream for a richer broth
- Leftovers keep for 2–3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 510mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
