Description
Chicken and Dumplings Soup
Ingredients
For the Soup:
1 tbsp olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
6 cups chicken broth
2 cups shredded cooked chicken (rotisserie works great!)
1 tsp dried thyme
1/2 tsp dried parsley
Salt and black pepper to taste
For the Dumplings:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp unsalted butter, melted
Directions
Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 5-7 minutes, until softened.
Build the soup base: Add chicken broth, shredded chicken, thyme, and parsley. Bring to a boil, then reduce heat to simmer for 10 minutes.
Prepare the dumplings: In a bowl, mix flour, baking powder, and salt. Stir in milk and melted butter until just combined (the dough will be sticky).
Add dumplings: Drop spoonfuls of the dough into the simmering soup. Cover the pot and let dumplings cook for 12-15 minutes, or until fluffy and cooked through.
Season and serve: Taste and adjust seasoning with salt and pepper. Ladle soup into bowls and garnish with fresh parsley. Serve warm!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your vegetables are uniformly diced and sliced for even cooking. When sautéing, don’t rush—allow the onions to become translucent and the aromatics fragrant. For the soup base, using a high-quality, low-sodium chicken broth is key for flavor control. As the soup simmers, prepare your dumpling dough. The critical step here is to mix the wet and dry ingredients until just combined; overmixing will lead to tough dumplings. When dropping the dough into the simmering (not boiling) soup, use a tablespoon and space them apart slightly. Most importantly, keep the lid on for the full 12-15 minutes to allow the dumplings to steam properly—peeking will release essential steam and affect their fluffiness.
Serving Suggestions
This hearty soup is a complete meal on its own, but a few accompaniments can elevate it. Serve with a simple side salad of bitter greens like arugula with a bright lemon vinaigrette to cut through the richness. A crusty baguette or warm, buttered biscuits are perfect for sopping up the savory broth. For a fresh garnish, try chopped chives or dill in addition to parsley. If you have leftovers, the soup will thicken overnight; simply thin it with a splash of broth when reheating.
How-to Summary
In brief: Sauté diced onion, carrot, celery, and garlic. Add broth, cooked chicken, and herbs, then simmer. For dumplings, mix flour, baking powder, salt, milk, and melted butter into a sticky dough. Drop spoonfuls into the simmering soup, cover, and steam for 12-15 minutes. Season and serve.
Frequently Asked Questions
Can I make this soup in a slow cooker? Yes. Sauté the veggies first for best flavor, then add everything except the dumplings to the slow cooker. Cook on low for 6-8 hours. 30 minutes before serving, drop in the dumpling dough, cover, and cook on high.
How can I prevent soggy dumplings? Ensure your soup is at a gentle simmer, not a rolling boil, before adding the dough. Keep the lid firmly on while they steam and avoid stirring once they are added.
Can I use raw chicken instead of pre-cooked? Absolutely. Add 1 lb of raw, cubed chicken breast or thighs with the broth and simmer until cooked through (about 15 minutes) before adding dumplings.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a little broth if the soup has thickened too much.
Can I substitute the all-purpose flour? For a gluten-free version, use a 1:1 gluten-free flour blend. Note that the texture of the dumplings may be slightly denser.
Common Mistakes to Avoid
- Overmixing the Dumpling Dough: This develops gluten, resulting in tough, chewy dumplings. Mix until the flour is just moistened.
- Boiling the Soup When Adding Dumplings: A violent boil can break apart the dumplings. Maintain a gentle simmer.
- Lifting the Lid During Cooking: This releases the steam needed for the dumplings to puff up. Trust the timer.
- Using Cold Broth or Ingredients: Starting with cold broth significantly increases total cooking time. Use warm or room-temperature broth if possible.
- Underseasoning: The broth and dumplings both need adequate salt. Always taste and adjust at the end.
Conclusion
This Chicken and Dumplings Soup is the epitome of comfort food, combining a savory, herb-infused broth with fluffy, tender dumplings. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality meal in under an hour. It’s a versatile, forgiving recipe perfect for weeknight dinners or cozy weekends. We hope this enhanced guide helps you master this classic dish and make it a staple in your home cooking repertoire.