Description
This hearty chicken and dumpling soup is loaded with smoky bacon, tender chicken, and fluffy dumplings, creating the ultimate comfort food for cold days.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 slices bacon, chopped
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 tbsp butter, melted
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving 1 tbsp drippings in the pot.
- Add olive oil to the pot, then add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken breasts, reduce heat, and simmer until cooked through, about 15-20 minutes.
- Remove chicken from the pot, shred with two forks, and return to the soup.
- Stir in heavy cream, dried thyme, dried parsley, salt, and pepper. Simmer for 5 minutes.
- In a mixing bowl, whisk together flour, baking powder, and salt. Add milk and melted butter, stirring until just combined (do not overmix).
- Drop spoonfuls of dumpling batter into the simmering soup. Cover and cook for 15-20 minutes, until dumplings are cooked through and fluffy.
- Garnish with reserved bacon and fresh parsley before serving.
Notes
For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the soup before adding dumplings. You can also use leftover rotisserie chicken to save time.
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 24g