Chicken and dumpling soup

A traditional comfort dish, chicken and dumpling soup is ideal on chilly days or when you’re feeling under the weather. This substantial soup is composed with vegetables, fluffy dumplings, and succulent chicken chunks. Usually, onions, celery, and carrots are used to boil the chicken in a fragrant broth before the dumplings are added and cooked until they are fluffy and soft. A straightforward dough is used to make the dumplings, and spoonfuls are thrown into the simmering soup where they swell up and become soft and chewy. The end result is a delightful soup that is both warming and filling. For a quick and simple lunch, chicken and dumpling soup can be prepared in a slow cooker, on the stove, or even in an Instant Pot. You may add your preferred vegetables and seasonings to make it your own, making it ideal for meal preparation or serving a crowd. In conclusion, chicken and dumpling soup is a traditional dish that will warm you up and make you feel comfortable and pleased.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, sliced
• 2 medium carrots, sliced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion, celery, carrots, and garlic to the pot and cook until the vegetables are tender, about 5 minutes.
4. Add the chicken broth, bay leaf, thyme, salt, and pepper to the pot and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 10-15 minutes, until the vegetables are soft and the chicken is cooked through.
6. In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the milk and melted butter until a dough forms.
7. Drop the dumpling dough by spoonfuls into the simmering soup.
8. Cover the pot and simmer for an additional 10-12 minutes, until the dumplings are cooked through and puffed up.
9. Stir in the chopped parsley and serve hot.

Here are some tips to help you make the best Chicken and Dumpling Soup:

1. Use boneless, skinless chicken breasts: These are the easiest to work with and cook quickly. You can also use bone-in chicken, but it will take longer to cook and you will need to remove the bones before adding the dumplings.
2. Brown the chicken before adding it to the soup: This will add flavor and color to the soup.
3. Use fresh vegetables: Fresh carrots, celery, and onions will give your soup the best flavor. You can also add other vegetables like peas, corn, or green beans.
4. Use homemade chicken broth: This will give your soup a rich and flavorful base. You can also use store-bought chicken broth, but homemade is always better.
5. Use dried herbs: Dried herbs like thyme, rosemary, or sage will add more flavor to your soup than fresh herbs.
6. Don’t overwork the dumpling dough: Overworking the dough will make your dumplings tough. Mix the ingredients just until the dough comes together and then drop spoonfuls into the soup.
7. Keep the soup at a simmer: The soup should be simmering gently when you add the dumplings. If the soup is boiling too hard, the dumplings may fall apart.
8. Let the soup cool slightly before serving: This will allow the flavors to meld together and make the soup even more delicious.
9. Store leftovers properly: Leftover soup should be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.