A deeply comforting chicken soup with tender meat, soft herb dumplings, and a rich, flavorful broth—all made in one pot for a simple, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
For the Soup:
1 tbsp butter
1 medium onion, diced
2 carrots, sliced
2 celery ribs, chopped
2 garlic cloves, minced
1.5 lbs boneless chicken thighs or breasts
6 cups low-sodium chicken broth
1 bay leaf
1/2 tsp dried thyme
Salt and pepper, to taste
2 tbsp butter (for roux)
2 tbsp all-purpose flour
1 cup whole milk or half-and-half
For the Dumplings:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp fresh parsley or chives, chopped
2 tbsp melted butter
1/2 cup milk
Instructions
-
Melt butter in a large pot. Sauté onion, carrots, and celery for 6–8 minutes. Add garlic and cook 1 minute more.
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Add chicken, broth, bay leaf, and thyme. Simmer, covered, for 20 minutes until chicken is fully cooked.
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Remove chicken, shred it, and return to pot.
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In a small pan, melt butter, stir in flour, cook 1 minute. Add some broth, stir until smooth, and pour back into the soup.
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Stir in milk and bring back to a gentle simmer.
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Mix dumpling ingredients in a bowl until just combined.
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Drop spoonfuls of dough into simmering soup. Cover and steam for 15 minutes.
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Taste soup, adjust seasoning, and serve warm.