Chicken and Vegetable Dumpling Soup
User Reviews
4.6
Chicken and Vegetable Dumpling Soup
Description
This soup begins with sautéing diced celery, carrots, and onions in olive oil seasoned with salt, pepper, and dried thyme. Chicken broth and chicken breast are added, simmering until the chicken is cooked through and the vegetables are tender. After removing and shredding the chicken, the broth is thickened slightly with a mixture of water and flour, then returned to a simmer with frozen peas and the chicken.
The dumplings are prepared by mixing all-purpose flour, baking powder, salt, dried thyme, sour cream, milk, and vegetable oil just until combined to maintain tenderness. Spoonfuls of dough are dropped into the boiling soup, where they expand and cook through, creating soft dumplings with a delicate structure. The soup finishes simmering until the dumplings are cooked and flavors meld.
This soup offers a balance between the broth’s light herbaceous flavor and the richness from chicken and dumplings. It suits cold days or whenever a nourishing, homemade soup is desired. It can also be adapted using leftover cooked chicken.
The recipe suggests variations on the amount of thyme for milder flavor and options for broth and water ratio for different tastes. Using leftover chicken skips the initial cooking step, simplifying preparation.
Ingredients
Soup:
- 1-2 teaspoons olive oil
- 1 cup celery about 2-3 stalks, diced
- 1 cup carrot diced
- 1 cup onion diced, yellow or white
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon thyme dried
- ¼ teaspoon black pepper
- 8 cups chicken broth I use low-sodium
- 1 to 1 ½ to 1 ½ pounds chicken breast boneless, skinless, or 3-4 cups cooked chicken (see note
- ½ cup water + 1/4 cup all-purpose flour to thicken
- ½ cup peas frozen
Dumplings:
- 1 cup all-purpose flour use 1 1/4 cups flour for sturdier dumplings
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon thyme dried, or sage
- ½ cup sour cream
- ½ cup milk
- 1 tablespoon vegetable oil or canola oil
Instructions
- In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small pieces.
- In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.
- For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk and oil. Stir just until combined (don’t overmix).
- Drop teaspoon-sized amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup. I use a #60 small cookie scoop. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook! Add time if the dumplings haven't cooked all the way (or if they are bigger in size than teaspoon-sized portions).
- When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.
Notes
- You can use leftover cooked chicken or turkey instead of raw chicken, adding it with peas and skipping cooking chicken in broth.
- Adjust dried thyme from 1 teaspoon to ½ teaspoon according to preference to avoid overpowering the soup.
- The original recipe used equal parts chicken broth and water; this version uses all broth but you can revert to the original if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 255kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 1477mg | 62% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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