Description
A comforting and hearty Chicken and Dumpling Soup made with tender chicken thighs, fresh vegetables, and soft, fluffy dumplings simmered in a flavorful herb-infused broth. This homemade soup is perfect for chilly days and family dinners, offering rich umami notes enhanced by a touch of soy sauce.
Ingredients
Scale
For the Soup
- 2 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- 2 cups finely-chopped onion (1 large or 2 medium)
- 1 cup carrots, diced (2 medium)
- 1 cup celery, diced (2 medium stalks)
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp minced garlic (3 large cloves)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 tbsp minced fresh thyme or 1 tsp dried thyme
- 1 tbsp minced fresh rosemary or 1 tsp dried rosemary
- 2 tsp soy sauce and/or more salt to taste
- 1 cup frozen peas
For the Dumplings
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup whole milk
- 2 tbsp unsalted butter, melted
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add chicken thighs, finely chopped onions, diced carrots, and diced celery. Season with kosher salt and black pepper. Cook for about 10 minutes until the chicken is no longer pink and the vegetables have softened.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute to release its aroma without burning.
- Incorporate Flour: Sprinkle the all-purpose flour over the chicken and vegetables. Cook for 3 to 5 minutes while stirring frequently, allowing the flour to cook out and develop a nutty aroma. The mixture will start to brown slightly.
- Add Broth and Herbs: Pour in the chicken broth followed by fresh or dried thyme and rosemary. Stir to combine and bring the mixture to a simmer. Allow it to thicken gently, stirring occasionally. Taste and add soy sauce or extra salt to adjust the seasoning.
- Prepare Dumpling Dough: In a separate bowl, whisk together flour, baking powder, and salt. Stir in the whole milk and melted butter until a soft dough forms.
- Drop Dumplings into Soup: Form small balls of dough using a spoon or cookie scoop and gently drop them into the simmering soup. Cover the pot and simmer for 10 to 12 minutes without lifting the lid, or until the dumplings are cooked through and risen to the surface.
- Add Peas: During the last 3 minutes of cooking, stir in the frozen peas to warm through while retaining their bright color and texture.
- Final Seasoning: Taste the soup and adjust salt or soy sauce as needed before serving.
Notes
- Soy sauce adds a subtle umami and saltiness that enhances the depth of flavor without overpowering the soup.
- If using unsalted chicken broth, increase the amount of kosher salt accordingly; for example, 1 tbsp soy sauce plus 1 tsp additional salt works well.
- Boneless, skinless chicken thighs provide optimal flavor and juiciness for this recipe.
- Add frozen peas at the end of cooking to maintain their vibrant color and texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.
- To ensure even cooking of dumplings, form them into uniform sizes using a small cookie scoop or spoon and roll them gently between your hands.
- For a thicker soup, increase the flour slightly or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) towards the end of cooking.
- Cooking the flour thoroughly with the vegetables is essential to avoid a raw flour taste in the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
