Chicken and Dumplings Soup
133kcal
Ingredients
- 6 pieces skin-on and bone-in chicken thighs (pat chicken thighs dry with paper towels then lightly season with salt and black pepper)
- 2 tablespoons oil
- 1¼ cups diced yellow onion
- 1 tablespoon minced garlic
- 1 cup diced carrots
- 1 cup diced celery
- 1 bay leaf
- ½ teaspoon poultry seasoning (or use dried thyme)
- 6 cups chicken broth
- 1 teaspoon salt (use more or less according to your liking)
- 1½ cups frozen peas
- ½ cup heavy cream
Dumplings:
- 1 cup flour
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons softened butter
- ½ cup buttermilk
- ¼ teaspoon salt (feel free to add more according to your liking)
To Thicken the Soup:
- 2 tablespoons corn starch (mixed with 2 tablespoon of water)
Optional:
- ¼ teaspoon turmeric powder (to add a nice yellow color to the soup)
Method
- Brown the chicken. Heat oil in a pot over medium-high heat. Work in batches, brown the chicken for 2 minutes on each side. Transfer the chicken to a plate. Reserve about 2 tablespoon of grease and discard the remaining.
- Add the onion then cook, stirring frequently until soft for 3 minutes. Add the garlic and stirring frequently for 1 minute. Add a small amount of broth, stirring to loosen browned bits from pan.
- Add carrots, celery, bay leaf, poultry seasoning, and the remaining broth. Increase the heat and bring the broth to a boil. Lower the heat to medium, simmer, covered, until the chicken is fully cooked for 20-25 minutes.
- Meanwhile, in a large bowl, add flour, baking soda, baking powder, salt, and softened butter. Mix with a fork then add buttermilk, stirring gently to combine.
- Remove the fully cooked chicken from the pot. Skim the white foam and fat off the top of the water. Add frozen peas, heavy cream, and salt to the pot.
- Fill a spoon with the dumpling dough and form the dough into small balls. Gently drop the dumpling balls into the pot. Cover the pot and simmer for 15 minutes without lifting the lid. While you're waiting, shred the chicken.
- Once dumplings are fully cooked, put the shredded chicken back and the optional turmeric powder into the pot, stir to combine.
- To thicken the soup. Add a small amount of cornstarch mixture at a time, stirring and checking until it reaches the desired consistency. Serve with chopped parsley.
Nutrition
Calories133kcalCarbohydrates14gProtein3gFat8gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat1gCholesterol10mgSodium1186mgPotassium299mgFiber1gSugar3gVitamin A2851IUVitamin C16mgCalcium94mgIron1mg
Notes
Substitutes. If you are short on time you can use boneless chicken breast or chicken thighs for a faster cooking time. However, you may need to add a small amount of bouillon (such as Better Than Bouillon), which will add a much deeper flavor to the broth. The end result can be as good as a broth made with skin-on and boneless chicken thighs.
Dumplings. In this recipe, I only used a cup of flour because the dumplings get bigger as they cook. However, if you love dumplings and want more in the soup feel free to double the dumpling recipe.
You can also season the dumplings with fresh or dried herbs, such as thyme.
Alternatively, you can use pre-made biscuits or gnocchi as a replacement ingredient for homemade dumplings.
Storing. Let soup cool before refrigerating. Transfer the leftover chicken and dumplings soup to an airtight container. Properly stored, the leftover will last 3-4 days in the fridge.