Description

A hearty and comforting dish with tender chicken, flavorful vegetables, and soft dumplings, all simmered in a savory broth. Perfect for cold days or when you need a filling meal.

Ingredients

Scale

For the Soup:

1 lb chicken breasts or thighs (boneless, skinless)
4 cups chicken broth
1 cup milk or heavy cream
2 carrots, diced
2 celery stalks, diced
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp butter
1 tsp dried thyme
Salt and pepper to taste
1 bay leaf

For the Dumplings:

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
2 tbsp butter (melted)
1 cup milk
1 tbsp fresh parsley – optional

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Instructions

Prepare the Soup:

In a large pot, heat the butter over medium heat. Add the onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened.

Add the chicken broth, chicken (whole or cubed), thyme, salt, pepper, and bay leaf. Bring to a simmer. Cook for 20 minutes, until the chicken is fully cooked.

Remove the chicken from the pot, shred it, and return it to the soup.

Add the milk or cream to the soup, stirring to combine. Adjust seasoning as needed.

Make the Dumplings:

In a bowl, combine flour, baking powder, salt, and parsley.

Stir in the melted butter and milk until the dough comes together (it should be thick).

Cook the Dumplings:

Drop spoonfuls of dumpling dough directly into the simmering soup. Cover the pot and cook for about 10-12 minutes, until the dumplings are puffed up and cooked through.

Remove the bay leaf before serving.

Notes

You can substitute chicken thighs for breasts for more flavor.

Add more vegetables like peas or corn for variety.

You can freeze the soup without the dumplings for later use.

Prep Time: You can substitute chicken thighs for breasts for more flavor. Add more vegetables like peas or corn for variety. You can freeze the soup without the dumplings for later use.
Cook Time: 30 minutes