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Melissa Hart

Chicken and Dumplings Soup

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter for soup
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery ribs diced
  • 1 tbsp all-purpose flour for soup
  • 6 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 3/4 tsp fine salt for soup
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 cup all-purpose flour for dumplings
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt for dumplings
  • 1/2 cup whole milk
  • 2 tbsp unsalted butter melted, for dumplings

Method
 

  1. Melt soup butter in large wide pot; cook onion, carrots, and celery 6 minutes. Stir in soup flour 1 minute; gradually add broth.
  2. Add chicken, soup salt, thyme, and pepper; gently simmer 12 minutes.
  3. Whisk dumpling flour, baking powder, and dumpling salt in bowl. Add milk and melted dumpling butter; stir just until soft, slightly rough dough forms.
  4. Drop dough into simmering soup in 12 small mounds with gaps between. Cover tightly; gently simmer 15 minutes without lifting lid.
  5. Check dumpling center is fluffy, not wet, and 160°F; chicken must reach 165°F. Cover and cook 2 to 3 minutes more if needed. Serve two dumplings per bowl.