Chicken and Dumpling Soup
Servings
4
servingsTotal time
1
hourIngredients
1.5 lb boneless skinless chicken thighs
1 Tbsp salt
1 Tbsp neutral oil
1/2 cup celery, diced
1/2 cup carrots, diced
1 cup yellow onion, diced
4 garlic cloves, minced
2 Tbsp butter
2 Tbsp flour
6 cups chicken stock
1 tsp fresh thyme
1 tsp dried oregano
1 cup heavy cream
freshly chopped parsley, for garnish
- Dumplings
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 tbsp butter, softened
1/2 cup heavy cream
Directions
- Season the chicken thighs with 1 Tbsp of salt and set aside while you prep the rest of your ingredients.
- Heat about 1 Tbsp of oil in a pot over medium-high heat. Sauté the chicken thighs, 7-8 minutes on each side. Remove and set aside.
- In the pot, add the celery, carrots, and onions. Cook for about 5-7 minutes, or until soft and translucent. While the vegetables cook, chop the seared chicken thighs into bite-sized pieces.
- Back in the pot, add the minced garlic and cook until fragrant.
- Make a well, then add 2 Tbsp of butter. Once melted, sprinkle in the flour and whisk immediately.
- Gradually pour in the chicken stock while whisking to prevent lumps. Add thyme, oregano, and chopped chicken. Bring to a simmer and cook for 15 minutes.
- Meanwhile, make the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Add softened butter and mix until crumbly. Pour in the heavy cream and stir until just combined. Form the dough into 12 balls. Set aside.
- Back to the soup, pour in 1 cup of heavy cream and bring everything to a simmer. Once simmering, drop in the dough balls and cover the pot with a lid. Let it cook for 12-15 minutes, or until the dumplings are cooked through.
- Remove from heat. Ladle the soup into bowls and garnish with freshly chopped parsley.