Chicken Dumpling Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
357 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Chicken Dumpling Soup
Description
Chicken Dumpling Soup features boneless skinless chicken thighs browned then simmered with a broth thickened by a roux of butter, onion, and flour, seasoned with poultry seasoning, thyme, salt, and pepper. Carrots and celery contribute a mild vegetable sweetness, and optional peas add color and a fresh note near the end of cooking.
The dumplings are a simple blend of flour, baking powder, salt, butter, and cold milk mixed into a dough with a crumbly texture. Small spoonfuls of this dough are gently placed on the soup's surface, covered, and cooked for several minutes until the dumplings are soft, fluffy, and cooked through, providing a tender contrast to the savory broth and chicken.
This soup is hearty and warming, balancing the rich chicken and vegetables with light, pillowy dumplings. It can be served as a comforting meal especially suited to cooler days.
A helpful tip from the notes is to thicken the soup further if desired by whisking a cornstarch slurry into the hot broth. To enjoy dumplings at their best texture, remove them with a slotted spoon if the soup thickens deeply.
Ingredients
For the Soup
- 1 ½ pounds chicken thigh cut into bite sized pieces, boneless, skinless
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 small yellow onion finely diced
- 3 tablespoons all-purpose flour
- ¾ teaspoon poultry seasoning or ¼ teaspoon ground sage
- ¼ teaspoon thyme dried leaves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth or chicken stock, plus additional if needed
- 2 carrot sliced or diced
- 2 ribs celery diced
- 1 cup green peas optional
For the Dumplings
- ⅔ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter
- ⅓ cup milk cold
Instructions
- In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn't have to be cooked through. Transfer to a bowl and set aside.
- Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.
- Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.
- Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.
- Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.
- Garnish with parsley if desired.
Notes
- To thicken the soup further, whisk together 1 tablespoon cornstarch with 1 tablespoon broth, then stir into simmering soup.
- If the soup thickens too much, remove dumplings with a slotted spoon to maintain their texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357 | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 138mg | 46% |
| Sodium | 1081mg | 45% |
| Potassium | 628mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3997IU | 80% |
| Vitamin C | 12mg | 13% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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