Description
A hearty and comforting homemade chicken dumpling soup, perfect for cold days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- For the dumplings:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup cold butter, cubed
- 3/4 cup milk
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Pour in chicken broth, bring to a boil. Reduce heat and stir in shredded chicken, thyme, parsley, salt, and pepper. Simmer for 10 minutes.
- While soup simmers, make the dumplings: In a bowl, whisk flour, baking powder, salt, and garlic powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until combined.
- Drop spoonfuls of dumpling batter into the simmering soup. Cover and cook for 12-15 minutes, until dumplings are cooked through.
- Serve hot.
Notes
For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into soup before adding dumplings.
Nutrition
- Calories: 380 kcal
- Sugar: 5 g
- Fat: 18 g
- Carbohydrates: 35 g
- Protein: 22 g