A comforting one-pot chicken soup with tender dumplings and classic vegetables in a savory broth. Simple, nourishing, and full of homemade goodness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
1 lb boneless, skinless chicken thighs or breasts, cut into small pieces
2 tbsp butter
1 medium onion, diced
2 carrots, chopped
2 celery stalks, sliced
2 garlic cloves, minced
6 cups chicken broth
1 bay leaf
1 tsp dried thyme
Salt and pepper, to taste
Chopped fresh parsley (optional)
Dumplings:
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
2 tbsp cold butter
¾ cup milk
Instructions
-
In a large pot, melt butter over medium heat. Add onion, carrot, and celery. Sauté 8 minutes until soft.
-
Stir in garlic. Add chicken, thyme, salt, and pepper. Cook 5 minutes.
-
Pour in chicken broth and add bay leaf. Bring to a boil, then simmer 20 minutes.
-
In a bowl, mix flour, baking powder, and salt. Cut in butter, then stir in milk until combined.
-
Drop spoonfuls of dough on top of the soup. Cover and reduce heat to low.
-
Cook covered for 15 minutes without removing the lid.
-
Remove bay leaf. Taste and adjust seasoning. Garnish with parsley if using.