Description
Discover how to make the best One Pot Chicken Dumpling Soup with our step-by-step easy to bake recipe. Enjoy incredible flavor in every spoonful!
Ingredients
- 1 tbsp olive oil or butter
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 cups low-sodium chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 bay leaf (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup fresh parsley, chopped, plus more for garnish
- For the Dumplings:
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk (whole or 2%)
- 2 tbsp melted butter or olive oil
Instructions
- Step 1: Sauté Aromatics. Heat olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Step 2: Brown Chicken. Push vegetables to one side. Add chicken pieces to the empty side and brown for 3-5 minutes until lightly seared. Stir to combine with vegetables.
- Step 3: Simmer Soup. Pour in chicken broth, scraping up any browned bits from the bottom. Add dried thyme and bay leaf (if using). Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through.
- Step 4: Prepare Dumplings. While soup simmers, whisk together flour, baking powder, and salt in a medium bowl. In a separate small bowl, combine milk and melted butter/oil. Add wet ingredients to dry and mix with a fork until just combined (do not overmix).
- Step 5: Cook Dumplings. Drop spoonfuls of dumpling dough directly into the simmering soup. Cover the pot and cook for 10-15 minutes without lifting the lid, until dumplings are puffed and cooked through.
- Step 6: Finish and Serve. Remove bay leaf. Stir in fresh parsley. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra fresh parsley.
- Prep Time: 20 mins
- Cook Time: 45 mins