Although we have enjoyed some warmer days recently, I’ve been a Minnesota resident long enough to know that winter hasn’t released its hold on us just yet.
And we all know that icky cold and flu season is still hanging on too.
Which is why I’m still in soup mode.
Hearty, delicious, and 100 % comfort food kind of soup.
Today I am sharing one of my new favorites!
Chicken and Dumpling Soup!
Can you believe that just a few years ago I hadn’t even made a dumpling?
It’s true. Honestly, I thought they were just too time-consuming. And frankly, those I’d eaten weren’t exactly tasty. More like big, sticky globs of flour.
Then one day when I was really craving Chicken noodle soup. Unfortunately, I didn’t have any noodles in the pantry, so I looked up a few recipes online for dumplings and began to test them out.
I’ll be honest. It took more than a few tries to get them just right, but it was well worth it.
This soup (including the dumplings) is SUPER easy to make!
Here’s the recipe!
I hope you enjoy!
- 2 lbs of poached chicken thighs (about 6) shredded
- 2 Tablespoons olive oil
- 4 celery stalks (rough chopped)
- 4 carrots (rough chopped)
- 1 large onion
- 6 cups low sodium chicken broth
- 2 chicken bouillon cubes
- 2 teaspoon dried thyme
- Salt and Pepper to taste
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 2 Tablespoons melted butter
- Fresh parsley
- Place olive oil in to a dutch oven. Add celery, carrots and onion. Saute for 3-4 minutes. Add chicken broth, chicken bouillon cubes, thyme, chicken, and salt and pepper to taste. Let simmer for 15 minutes.
- Meanwhile, mix together ingredients for dumplings. (Dough will be stiff) Drop by tablespoonfuls into soup. Cover and let simmer for 15-20 minutes. Sprinkle with fresh parsley and serve.
- I poach my chicken prior to cooking soup. (It just makes it quicker and easier) To poach I place chicken thighs in to a Dutch oven and add about 6 cups of water, 1 stalk of celery, 1 carrot, and 1 medium onion. Bring water to boil and turn heat to low. Let simmer for 25-30 min or until chicken is tender. Remove chicken from water and let cool. Pour stock into a ball jar and store in refrigerator. Can use stock in place of broth for this soup. Shred up the chicken and add to this soup, store in fridge, or freeze.