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Cozy Chicken & Dumplings Soup

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This classic comfort food combines tender chicken, fluffy dumplings, and a creamy, flavorful broth. Perfect for chilly days, this hearty soup will warm you from the inside out.

Ingredients

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Serves 6:

  • For the soup:
    • 2 tablespoons unsalted butter
    • 1 medium onion, diced
    • 2 medium carrots, peeled and sliced
    • 2 celery stalks, sliced
    • 3 cloves garlic, minced
    • 1/3 cup (40 g) all-purpose flour
    • 6 cups (1.5 liters) chicken broth
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • 2 cups (300 g) cooked shredded chicken
    • 1/2 cup (120 ml) heavy cream or whole milk
    • Salt and pepper, to taste
  • For the dumplings:
    • 1 cup (125 g) all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (120 ml) milk
    • 2 tablespoons unsalted butter, melted
  • For garnish:
    • Fresh parsley, chopped

Instructions

  • Sauté the vegetables:
    • In a large pot or Dutch oven, melt the butter over medium heat.
    • Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the garlic and cook for 1 minute.
  • Create the base:
    • Stir in the flour and cook for 1-2 minutes, stirring constantly to make a roux. Slowly pour in the chicken broth, whisking to prevent lumps.
  • Simmer the soup:
    • Add the thyme, bay leaf, and shredded chicken. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes.
  • Prepare the dumplings:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring until just combined. Be careful not to overmix.
  • Cook the dumplings:
    • Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot with a lid and cook for 10-12 minutes, or until the dumplings are puffed and cooked through.
  • Finish the soup:
    • Stir in the heavy cream or milk. Remove the bay leaf and season with salt and pepper to taste.
  • Serve:
    • Ladle the soup into bowls, ensuring each serving has dumplings and chicken. Garnish with fresh parsley and serve warm.

Notes

  • For a richer flavor, add 1/4 cup of dry white wine to the broth before simmering.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the dumplings.
  • Use rotisserie chicken for convenience, or cook 2-3 chicken breasts for the recipe.

Find it online: https://ukfinda.com/cozy-chicken-dumplings-soup/