Description
A heartwarming Chicken Dumpling Soup made with tender chicken, fresh vegetables, and fluffy dumplings, perfect for chilly nights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 2 cups diced carrots
- 1 cup diced celery
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups fresh spinach or kale (optional)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter
- 1 egg
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing until soft, about 5-7 minutes. Add garlic and thyme, stirring for another minute.
- Pour in chicken broth and bring to a gentle boil. Add chicken, reduce heat to low, cover, and simmer for 20 minutes until cooked.
- Remove chicken, let it cool slightly, shred it, and return to the pot. Add spinach or kale if using.
- In a separate bowl, combine flour, baking powder, and salt. In another bowl, whisk milk, melted butter, and egg. Gradually stir wet ingredients into dry until combined.
- Scoop portions of dumpling mixture and drop them onto the simmering soup, ensuring space to expand.
- Cover and let the dumplings cook for about 15 minutes without lifting the lid.
- Adjust seasoning of the soup and allow it to heat through.
- Serve warm in bowls with optional garnishes like fresh herbs or black pepper.
Notes
Feel free to substitute vegetables or add spices to personalize the soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg