Description
A comforting homemade chicken dumpling soup featuring tender chicken, fresh vegetables, and fluffy dumplings in a creamy broth.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 0.75 tsp kosher salt, divided
- 0.5 tsp black pepper, divided
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 lb carrots, diced (approx. 6 medium)
- 3 medium celery stalks, diced
- 1 medium Yukon gold potato, peeled and diced
- 1 small yellow onion, diced
- 2 tsp poultry seasoning
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 2 cups 2% milk
- 32 oz low sodium chicken broth
- 1 cup frozen peas
- Fresh chopped parsley or thyme (for garnish)
- For Dumplings: 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 0.25 tsp garlic powder
- 0.75 cup 2% milk
Instructions
- Begin by preparing your chicken: season the boneless, skinless chicken (breasts or thighs) with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a large pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken until browned on all sides, then remove and set aside. It doesn’t need to be cooked through at this stage.
- In the same pot, add the remaining 1 tablespoon of butter. Add the diced carrots, celery, potato, and onion. Sauté these vegetables until they begin to soften, about 8-10 minutes. Stir in the poultry seasoning and minced garlic, cooking for another minute until fragrant.
- Sprinkle the flour over the softened vegetables, stirring constantly for about 1-2 minutes to create a roux. Gradually whisk in the milk, a splash at a time, ensuring no lumps form. Once smooth, slowly incorporate the chicken broth. Bring the mixture to a boil, then reduce the heat to a steady simmer and cook for 15 minutes, stirring occasionally.
- While the soup simmers, prepare the dumplings: In a mixing bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the milk and stir with a spatula or wooden spoon until just combined. The dough should be thick and stiff. Let it rest for at least 5 minutes.
- Return the seared chicken to the pot along with the frozen peas. Increase the heat to bring the soup back to a simmer. Scoop half-tablespoon portions of the dumpling dough and gently drop them directly into the simmering soup. Ensure the dumplings have enough space to cook.
- Cover the pot and let the soup simmer for about 10-15 minutes, or until the dumplings are cooked through and fluffy. The chicken should also be fully cooked at this point (internal temperature of 165°F).
- Remove bay leaves if used. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh chopped parsley or thyme before serving.
Notes
- No bay leaves are listed in ingredients, but mentioned in instructions; add if desired.
- Ensure chicken reaches 165°F internal temperature for safety.
- Dumpling dough should be thick and stiff; do not overmix.