Description
A comforting, hearty dish with tender chicken, fluffy dumplings, and a creamy, flavorful broth. Perfect for cozy nights!
Ingredients
Units
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For the Soup:
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 cup heavy cream (optional, for a creamy version)
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup whole milk
- 2 tablespoons butter, melted
Instructions
- Make the Soup Base:
- In a large pot, melt butter over medium heat.
- Sauté onion, carrots, and celery until softened (about 5 minutes).
- Add garlic and cook for another 30 seconds.
- Simmer the Broth:
- Pour in chicken broth and add shredded chicken, salt, pepper, thyme, and parsley.
- Bring to a simmer and let cook for 10 minutes.
- Stir in heavy cream if using.
- Prepare the Dumplings:
- In a bowl, whisk together flour, baking powder, salt, and garlic powder.
- Stir in milk and melted butter until just combined (do not overmix).
- Cook the Dumplings:
- Drop spoonfuls of dumpling batter (about 1 tablespoon each) into the simmering soup.
- Cover and let cook for 15 minutes without lifting the lid.
- Serve & Enjoy:
- Check that dumplings are cooked through (they should be fluffy inside).
- Serve warm and enjoy!
Notes
- For thicker soup: Mix 2 tablespoons of cornstarch with ¼ cup water and stir in before adding dumplings.
- Dumpling Tip: Avoid overmixing the batter to keep them light and fluffy.
- Storage: Refrigerate leftovers for up to 3 days.
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg