Description
A cozy, hearty soup with tender chicken, fluffy dumplings, and a rich broth. Perfect for family dinners or chilly evenings.
Ingredients
Scale
- 2 cups all-purpose flour (plus extra for dusting)
- ½ teaspoon baking powder
- 2 tablespoons cold salted butter
- ¾ cup whole milk
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 8 cups chicken stock
- ½ cup heavy cream or whole milk
Instructions
- Place chicken, onion, carrots, celery, salt, and pepper in a large pot. Cover with chicken stock and bring to a gentle boil. Simmer for 25–30 minutes until chicken is cooked. Remove and shred the chicken.
- In a bowl, whisk together flour, baking powder, and a pinch of salt. Cut in cold butter until crumbly. Stir in milk until a soft dough forms.
- Roll out dough on a floured surface to ¼-inch thickness. Cut into strips or squares and set aside.
- Return shredded chicken to the simmering broth. Drop dumplings into the pot, stirring occasionally to prevent sticking. Cover and cook 15–20 minutes until dumplings are fluffy.
- Stir in cream or milk, taste, and adjust seasoning. Serve hot with fresh herbs if desired.
Notes
Leftovers keep in the fridge for 3–4 days. For freezing, store in airtight containers for up to 3 months. Reheat gently with a splash of broth or milk. Serve with biscuits, cornbread, or a light salad.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American