Chicken and dumpling soup

Chicken and Dumpling Soup Recipe

Ingredients:

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 bay leaf
• 1/2 teaspoon black pepper
• Salt to taste
• 1/2 cup heavy cream (optional, for creamier broth)
• 2 tablespoons fresh parsley, chopped (for garnish)

For the Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cold unsalted butter, cubed
• 1/2 cup buttermilk (or milk with a splash of lemon juice)
• 1 tablespoon fresh parsley or chives, chopped (optional, for extra flavor)

Instructions:

Step 1: Cook the Chicken and Vegetables

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes, until the vegetables are soft and the onion is translucent.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Pour in the chicken broth and add the chicken breasts (or thighs), thyme, bay leaf, pepper, and a pinch of salt.
4. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20-25 minutes, or until the chicken is cooked through.

Step 2: Shred the Chicken

1. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup.

Step 3: Prepare the Dumplings

1. While the soup is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the buttermilk and fresh parsley or chives (if using) until just combined. Be careful not to overmix the dough.

Step 4: Drop the Dumplings

1. Bring the soup back to a simmer. Using a spoon or cookie scoop, drop spoonfuls of the dumpling dough onto the surface of the simmering soup. Make sure not to overcrowd the pot, as the dumplings will expand.
2. Cover the pot with a lid and let the dumplings cook for about 10-12 minutes, or until they are puffed up and cooked through. Avoid lifting the lid during cooking to allow the dumplings to steam properly.

Step 5: Finish and Serve

1. If you want a creamier soup, stir in the heavy cream at the end and cook for another 2-3 minutes.
2. Remove the bay leaf, garnish the soup with fresh parsley, and serve hot.

Tips:

• Fluffier Dumplings: Be sure not to overmix the dumpling dough to keep them light and fluffy.
• Creamy Option: For a richer broth, feel free to stir in the heavy cream. You can also use half-and-half for a lighter version.
• Herbs: Fresh thyme or rosemary can be added to the soup for extra flavor, or substitute dried herbs.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Nutritional Information (per serving, about 6 servings):

• Calories: ~350 kcal
• Protein: ~25g
• Fat: ~15g
• Carbohydrates: ~30g
• Fiber: ~2g

This Chicken and Dumpling Soup is warm, filling, and perfect for a family dinner or cozy lunch. The fluffy dumplings combined with the tender chicken and flavorful broth create a truly comforting meal!