Description
This hearty Chicken and Dumpling Soup combines tender chicken thighs with a flavorful vegetable base and fluffy homemade dumplings. Enhanced with fresh herbs, garlic, and a touch of soy sauce for umami depth, this comforting one-pot meal is perfect for chilly days or when you need a nourishing bowl of warmth.
Ingredients
Scale
For Soup
- 2 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- 2 cups finely chopped onion (1 large or 2 medium)
- 1 cup diced carrots (2 medium)
- 1 cup diced celery (2 medium stalks)
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp minced garlic (3 large cloves)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 tbsp minced fresh thyme or 1 tsp dried thyme
- 1 tbsp minced fresh rosemary or 1 tsp dried rosemary
- 2 tsp soy sauce (and/or more salt to taste)
- 1 cup frozen peas
For Dumplings
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup whole milk
- 2 tbsp unsalted butter, melted
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add chicken thighs, chopped onions, carrots, and celery. Sprinkle with kosher salt and black pepper, cooking until the chicken is no longer pink and vegetables are softened—approximately 10 minutes. Add minced garlic and cook for an additional minute, stirring frequently to release the garlic’s aroma.
- Make the Roux: Sprinkle all-purpose flour over the chicken and vegetables. Stir well and cook for 3 to 5 minutes to eliminate the raw flour taste. You’ll notice a nutty aroma and the mixture beginning to brown slightly, indicating the flour is cooked.
- Simmer the Soup: Pour in chicken broth, then add the fresh or dried thyme and rosemary. Bring the mixture to a gentle simmer, stirring occasionally until the soup thickens. Taste and add soy sauce or additional salt as needed to enhance the umami and seasoning.
- Prepare the Dumpling Dough: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Stir in whole milk and melted butter, mixing until a dough forms that is slightly sticky but holds together well.
- Add Dumplings: Form small balls of dough using a spoon or small cookie scoop, then gently drop them into the simmering soup. Cover the pot and simmer for 10 to 12 minutes, until the dumplings are cooked through and have risen to the surface.
- Add Peas and Final Touches: Add frozen peas into the pot during the last 3 minutes of cooking to maintain their bright color and texture. Taste the soup and adjust seasonings if necessary before serving.
Notes
- Soy sauce adds a subtle umami and depth to the soup; it enhances flavor without overpowering the dish.
- If using unsalted chicken broth, increase kosher salt accordingly, such as adding 1 tbsp soy sauce plus 1 tsp salt for proper seasoning.
- Boneless, skinless chicken thighs are recommended for moist, flavorful results.
- Add frozen peas near the end of cooking to avoid overcooking and retain texture and color.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.
- For evenly cooked dumplings, form them to uniform sizes using a small cookie scoop or spoon and roll gently between your hands.
- For a thicker soup, increase flour quantity or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) near the end of cooking. Always cook the flour thoroughly to avoid raw flour taste.
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
