Description
A comforting classic with tender chicken, fluffy dumplings, and a rich broth simmered to perfection.
Ingredients
Scale
- For Chicken:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
- For Dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 2 tbsp chopped fresh parsley
Instructions
- For Chicken:
- In a large pot, heat a bit of oil over medium heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Pour in chicken broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Return the chicken to the pot and simmer for another 10 minutes until cooked through.
- For Dumplings:
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Stir in milk and parsley until a dough forms.
- Drop spoonfuls of dough into the simmering chicken mixture.
- Cover and cook for 12-15 minutes, or until dumplings are fluffy and cooked through. Serve hot.
Notes
For extra fluffiness in the dumplings, do not overmix the dough. Leftover soup can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Main Dish
- Cuisine: American
Nutrition
- Calories: 350 kcal
- Sugar: 3g
- Fat: 15g
- Carbohydrates: 40g
- Protein: 25g