Ingredients
Equipment
Method
- Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.2 tablespoons olive oil or unsalted butter, 1 medium yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
- Pour in the chicken broth and bring to a simmer. Add the shredded cooked chicken to the pot. Let it simmer gently for about 10 minutes to allow the flavors to meld.8 cups low-sodium chicken broth, 2 cups cooked shredded chicken
- While the broth is simmering, in a medium bowl, whisk together the all-purpose flour, baking powder, salt, and pepper. Make sure these dry ingredients are well combined.1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Gradually stir the milk into the dry ingredients until just combined. Be careful not to overmix; a slightly lumpy batter is perfectly fine and often leads to fluffier dumplings.2/3 cup milk
- Drop spoonfuls of the dumpling batter directly into the simmering soup. Aim for about tablespoon-sized dollops, leaving some space between them as they will expand.
- Once all the dumplings are in the pot, cover the pot tightly and reduce the heat to medium-low. Let the dumplings steam and cook for 15-20 minutes, or until they are puffed up and cooked through. Resist the urge to lift the lid during this cooking time, as this can cause the dumplings to become dense.
- Stir in the frozen peas and chopped fresh parsley during the last few minutes of cooking. The peas will heat through quickly and add a pop of spring color and sweetness.1/2 cup frozen peas, 1/4 cup fresh parsley
- Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the Homemade Spring Chicken Dumpling Soup into bowls, garnishing with extra fresh parsley if desired.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup fresh parsley
Notes
Proper storage is key to enjoying your Homemade Spring Chicken Dumpling Soup for days to come. Once the soup has cooled to room temperature, transfer any leftovers to an airtight container. For refrigeration, the soup will stay fresh for up to 3-4 days. When you're ready to reheat, gently warm the soup over medium-low heat on the stovetop, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If you plan to freeze portions for future meals, allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Frozen soup will maintain its best quality for up to 2-3 months. Thaw frozen soup in the refrigerator overnight before reheating on the stovetop. For best results with dumplings, it's often recommended to add freshly made dumplings if you are freezing and reheating a large batch, as dumplings can sometimes become softer upon freezing and reheating.
