Classic Chicken Dumpling Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.9(23)
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Learn more →Ingredients
6 servings
For the soup
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced into ¼-inch pieces
- 3 cloves garlic, minced
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 8 cups low-sodium chicken broth
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For the dumplings
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup whole milk
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Melt 2 tbsp butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, thyme, and rosemary and cook, stirring constantly, until fragrant, about 1 minute.
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