Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside. Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 1 large yellow onion, finely chopped, 2 carrots, peeled and diced, 2 stalks celery, diced, 2 cloves garlic, minced
- Pour in the chicken broth, ensuring it covers the vegetables. Add the dried thyme and rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.8 cups low-sodium chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary
- Return the browned chicken to the pot. Season generously with salt and freshly ground black pepper. Bring the soup back to a gentle simmer, uncovered, for about 5 minutes, or until the chicken is cooked through. If using, stir in the frozen peas during the last 2 minutes of simmering.1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, Salt and freshly ground black pepper to taste, 1/2 cup frozen peas
- While the soup simmers, prepare the dumpling batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate small bowl, whisk together the milk and melted butter (or oil). Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a slightly lumpy batter is perfectly fine.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 3/4 cup milk (whole milk or 2% milk recommended), 2 tablespoons melted unsalted butter or vegetable oil
- Increase the heat of the soup to a gentle simmer (not a rolling boil). Drop spoonfuls of the dumpling batter directly into the simmering soup. Don't overcrowd the pot; you may need to do this in two batches. Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed, firm, and cooked through. Avoid lifting the lid during the first 10 minutes of cooking to ensure the dumplings steam properly.
- Once the dumplings are cooked, ladle the Chicken Dumpling Soup into bowls. Garnish with fresh chopped parsley and serve immediately.2 tablespoons chopped fresh parsley, for garnish
Notes
Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers or heavy-duty freezer bags. Leave a little headspace to allow for expansion during freezing. Frozen Chicken Dumpling Soup will keep for up to 2-3 months. It's often best to freeze the soup base and dumplings separately if possible, as dumplings can sometimes become a bit softer upon thawing. However, freezing them together is still an option for convenience.
The best way to reheat is on the stovetop. Gently warm the soup over medium-low heat, stirring occasionally, until heated through. If the soup seems too thick, you can add a splash of chicken broth or water to reach your desired consistency. For a quicker reheat, place a serving of soup in a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through, until hot. Thaw frozen soup overnight in the refrigerator before reheating on the stovetop or in the microwave. If reheating directly from frozen (for soup without dumplings), you may need to add extra liquid and increase the simmering time.
