Description
This comforting Chicken Dumpling Soup features tender chicken pieces and fluffy homemade dumplings simmered in a flavorful herb-infused broth with fresh vegetables. A perfect hearty and satisfying dish to warm you up any time of year.
Ingredients
Scale
For the Chicken Soup:
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- 1 tablespoon avocado oil
- 4 tablespoons salted butter
- 1 small sweet onion (finely diced)
- 3 medium carrots (peeled and cut into ½-inch slices)
- 3 celery ribs (diced)
- 4 garlic cloves (finely minced)
- â…“ cup all-purpose flour
- 4 cups chicken broth (divided)
- 2 cups water (divided)
- 1 tablespoon Better Than Bouillon (chicken flavor)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- ½ teaspoon dried tarragon
- ½ teaspoon dried sage
- 1 cup whole milk
- 1 cup frozen peas
For the Dumplings:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup whole milk
- 4 tablespoons salted butter (melted)
- ¼ cup sour cream
For Garnish (Optional):
- Fresh thyme leaves
- Fresh flat-leaf parsley (finely chopped)
Instructions
- Prepare the Chicken: Sprinkle the chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium heat. Place chicken in a single layer and cook 3-4 minutes per side until golden but not fully cooked. Remove and set aside to cool, then cut into bite-sized pieces.
- Sauté Vegetables: Add butter to the same pot and melt over medium heat. Add diced onion, carrots, and celery. Cook for 3-4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Create Roux and Add Liquids: Sprinkle flour over the vegetables and stir to coat. Gradually add ½ cup chicken broth, stirring to combine, then add another ½ cup broth stirring until a thick paste forms. Slowly add the remaining chicken broth in 1-cup increments and then add the water, stirring well after each addition to create a smooth soup base.
- Add Seasonings and Chicken: Stir in Better Than Bouillon, dried thyme, rosemary, basil, tarragon, sage, 1 teaspoon salt, ½ teaspoon black pepper, and the cubed chicken pieces. Bring the soup to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10-12 minutes until the chicken is cooked through.
- Make Dumpling Dough: Meanwhile, in a large bowl, whisk together flour, baking powder, baking soda, garlic powder, dried thyme, salt, and black pepper. Add milk, melted butter, and sour cream, then stir with a spatula until a thick dough forms.
- Add Dumplings to Soup: Using a small cookie scoop or spoon, drop tablespoon-sized dumplings into the simmering soup, ensuring they are fully submerged. Simmer over medium heat for 5-7 minutes until dumplings are cooked through and a toothpick inserted comes out clean.
- Finish Soup: Stir in the remaining whole milk and frozen peas, heating just until peas are warmed through.
- Serve: Ladle soup into bowls and garnish with fresh thyme leaves and chopped flat-leaf parsley if desired. Enjoy warm.
Notes
- Do not overcook the chicken initially; it will finish cooking in the soup.
- Dumplings should be dropped gently and cooked fully submerged to avoid sticking or burning.
- Adjust herbs to your taste preference for a more or less pronounced flavor.
- Use whole milk for richness; substitute with 2% milk if preferred but soup may be less creamy.
- Leftover soup stores well covered in the refrigerator for up to 3 days.
