Chicken and Dumplings Soup

A cozy, comforting classic that warms the soul on rainy days. Tender chicken, hearty vegetables, and fluffy dumplings make this a family favorite!

Ingredients

For the Soup Base:

• 2 cups cooked chicken, shredded
• 1 onion, finely chopped
• 2 large carrots, sliced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup milk
• ¼ cup heavy cream (optional, for extra richness)
• ½ tsp dried thyme
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp olive oil or butter
• 1 tbsp fresh parsley, chopped (for garnish)

For the Dumplings:

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup milk
• 2 tbsp melted butter or olive oil

Instructions

1. Prepare the Soup Base

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
3. Stir in the shredded chicken, chicken broth, milk, and dried thyme.
4. Bring the soup to a gentle simmer.

2. Prepare the Dumplings

1. In a mixing bowl, combine the flour, baking powder, and salt.
2. Stir in the milk and melted butter until a soft dough forms.

3. Cook the Dumplings

1. Using a spoon, drop small amounts of dough into the simmering soup.
2. Cover the pot with a lid and let the dumplings cook for 12–15 minutes, or until they are fluffy and cooked through. Avoid lifting the lid too often to ensure proper steaming.

4. Finish and Serve

1. If desired, stir in the heavy cream for a creamier soup.
2. Season with additional salt and pepper to taste.
3. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Tips for Perfect Dumplings

• Ensure the soup is simmering, not boiling, to keep the dumplings tender.
• For fluffier dumplings, don’t overmix the dough.
• Add a pinch of nutmeg or paprika to the dumpling dough for extra flavor.

Pairings

• Serve with crusty bread or a side salad for a complete meal.
• Enjoy with a warm cup of tea or lemonade for a cozy touch.