Chicken And Dumpling Soup Recipe

Mak Erot

3 min read

·

Apr 02, 2025

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Chicken and Dumpling Soup: A Comfort Food Classic

Chicken and dumpling soup is the ultimate comfort food, a warm and hearty dish perfect for chilly evenings or when you need a little pick-me-up. This recipe will guide you through making a delicious, from-scratch version that's sure to become a family favorite. We'll cover everything from selecting the perfect chicken to crafting fluffy dumplings. Get ready to savor every spoonful!

Ingredients You'll Need:

This recipe yields about 8 servings. Adjust ingredient quantities as needed.

For the Soup:

• 1 whole chicken (about 3-4 pounds), or 8 bone-in, skin-on chicken thighs
• 12 cups water
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 cup chopped fresh parsley (optional, for garnish)

For the Dumplings:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons melted butter

Step-by-Step Instructions:

Making the Chicken Broth:

1. Prepare the Chicken: Rinse the chicken thoroughly. Place the chicken in a large stockpot and add the water. Bring to a boil over high heat, then reduce heat to low and simmer for at least 1 hour, or until the chicken is cooked through and easily shreds.
2. Add Vegetables: About 30 minutes before the chicken is done, add the carrots, celery, and onion to the pot.
3. Season the Broth: Stir in the salt, pepper, thyme, and bay leaf.
4. Remove the Chicken: Once the chicken is cooked, remove it from the pot and let it cool slightly. Shred the chicken meat, discarding the skin and bones.

Making the Dumplings:

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
2. Combine Wet Ingredients: In a separate bowl, whisk together the milk and melted butter.
3. Mix Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. The batter should be slightly lumpy.

Assembling and Cooking the Soup:

1. Add Chicken to Broth: Return the shredded chicken to the pot.
2. Drop in Dumplings: Drop spoonfuls of the dumpling batter into the simmering soup. Do not overcrowd the pot.
3. Simmer: Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy.
4. Remove Bay Leaf: Remove the bay leaf before serving.
5. Garnish and Serve: Garnish with fresh parsley, if desired, and serve hot.

Tips for the Perfect Chicken and Dumpling Soup:

• For richer flavor: Use bone-in, skin-on chicken thighs or a combination of breasts and thighs. Roasting the chicken before adding it to the broth will also intensify the flavor.
• Don't overmix the dumplings: Overmixing will result in tough dumplings.
• Adjust seasoning to taste: Add more salt, pepper, or herbs as needed.
• Make it ahead: This soup tastes even better the next day!

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