Old-Fashioned Chicken and Dumpling Soup
User Reviews
5
2 reviews
Excellent
Old-Fashioned Chicken and Dumpling Soup
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A Southern farmhouse favorite, this Old-Fashioned Chicken and Dumpling Soup is classic comfort food!
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Ingredients
- 1 (3-4 lb.) chicken or use 3-4 lbs. of bone-in, skin-on chicken parts of your choice, such as breasts and/or thighs, whole, cut into 8 pieces
- 2 carrot peeled and chopped
- 2 celery chopped
- 1 onion large, chopped
- 1 ½ teaspoons kosher salt (or more to taste)
- 1 ½ teaspoons thyme dried
- ½ teaspoon rosemary dried
- ¼ teaspoon black pepper (or more to taste)
For the Dumplings:
- 2 cups self-rising flour 226 grams
- 3 tablespoons butter very cold
- ¾ cup buttermilk very cold, whole
- 1 teaspoon parsley minced fresh, or chives; plus extra for garnish, or chives
Instructions
- Place chicken pieces in a large Dutch oven; add enough cold water to cover the chicken. Add carrots, celery, onion, salt, thyme, rosemary and pepper. Bring to boil; then reduce the heat to medium-low or low, so that the liquid is at a simmer.
- Cover the pot and simmer gently for 1 hour. Remove the chicken from the broth. When the meat is cool enough to handle, discard the skin and bones. Shred the meat into bite-size pieces. Set aside.
- Taste the broth and season with additional salt and pepper, if necessary. Bring the broth to a boil over high heat.
- While the broth comes to a boil, prepare the dumplings. Place self-rising flour in a large bowl. Add the butter and use a pastry blender (or your fingers) to cut the butter into the flour until the mixture resembles coarse meal. Add the buttermilk and parsley; stir with a fork until the dough comes together.
- Turn the dough onto a floured surface. Knead 4-5 times, then pat to ½ inch thickness. Pinch off dough in 1 ½ inch pieces, dropping the dough pieces into the boiling broth. Reduce heat to medium-low so that the broth is at a gently simmer. Let the dumplings cook for a few minutes undisturbed, then gently turn them with a fork or spoon so that they cook evenly. Continue simmering until the dumplings are cooked through, about 10 minutes total.
- Stir in the chicken.
- Ladle the soup into bowls; garnish with additional fresh parsley.
Notes
- Instead of cutting up a whole chicken, you can substitute with 3-4 lbs. of your favorite bone-in, skin-on chicken parts. For instance, use only chicken breasts, only chicken thighs, or a combination of the two.
- Add extra herbs and seasoning to the broth, as desired. Fresh herbs are a great option when they're in season, too!
- For a shortcut, use Bisquick to make dumplings (or cut up store-bought biscuit dough as shown here).
- Don't have time to simmer chicken and make a homemade broth? Substitute with a high-quality store-bought chicken broth and 3-4 cups of meat from a store-bought rotisserie chicken.
- If you're using chicken parts instead of a whole cut-up chicken, use bone-in, skin-on chicken pieces for the richest flavor in your broth.
- To help the dumplings cook evenly, I like to use a fork or spoon to gently turn them over about halfway through the cooking time.
- To keep the dumplings from falling apart, give them time to cook for a few minutes before you stir the pot. Also, do not let the simmer go too fast. If you bring the broth to a rolling boil or a fast simmer, the dumplings may break.
Nutrition Information
Show Details
Serving
1/6 of the soup and about 3 dumplings
Calories
373kcal
(19%)
Carbohydrates
36g
(12%)
Protein
32g
(64%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
88mg
(29%)
Sodium
750mg
(31%)
Potassium
423mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3710IU
(74%)
Vitamin C
3mg
(3%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1/6 of the soup and about 3 dumplings | |
| Calories | 373kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 750mg | 31% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3710IU | 74% |
| Vitamin C | 3mg | 3% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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