Cozy Chicken Dumpling Soup (Print Version)
# Ingredients:
→ Chicken Soup
01 -
1 small sweet onion, diced finely
02 -
¾ teaspoon black pepper, divided
03 -
4 tablespoons salted butter
04 -
1 ½ pounds skinless, boneless chicken breasts
05 -
½ teaspoon dried thyme
06 -
3 medium carrots, sliced into ½-inch pieces
07 -
3 celery ribs, chopped
08 -
1 ½ teaspoons salt, divided
09 -
1 tablespoon avocado oil
10 -
½ teaspoon dried rosemary
11 -
4 garlic cloves, minced small
12 -
4 cups chicken broth, split into portions
13 -
½ teaspoon dried tarragon
14 -
½ teaspoon dried sage
15 -
1 cup frozen peas
16 -
1 tablespoon Better Than Bouillon chicken flavor
17 -
1 cup whole milk
18 -
½ teaspoon dried basil
19 -
2 cups water, also divided
20 -
⅓ cup all-purpose flour
→ Dumplings
21 -
1 teaspoon salt
22 -
1 ¾ cups all-purpose flour
23 -
4 tablespoons salted butter, melted
24 -
¼ teaspoon black pepper
25 -
2 teaspoons baking powder
26 -
½ teaspoon garlic powder
27 -
¾ cup whole milk
28 -
½ teaspoon baking soda
29 -
¼ cup sour cream
30 -
½ teaspoon dried thyme
→ Garnish
31 -
Finely chopped fresh parsley (optional)
32 -
Fresh thyme leaves for sprinkling (optional)
# Instructions:
01 -
Heat avocado oil in a big pot over medium. Rub chicken with ½ teaspoon salt and ¼ teaspoon black pepper, then place in the pot. Cook for 3-4 minutes on each side until golden. Move to a board, let cool, and cut into small chunks.
02 -
Melt butter in the pot and toss in the diced onion, carrot pieces, and chopped celery. Let them soften while stirring for a few minutes. Add garlic and cook another 30 seconds so its smell comes out.
03 -
Sprinkle flour over the cooked veggies and stir to coat them. Pour in ½ cup of chicken broth and mix well. Add another ½ cup of broth, stirring to make a thick paste. Gradually include the rest of the broth in portions, then follow with adding water step by step, stirring each time.
04 -
Add the chunks of chicken, Better Than Bouillon, all dried herbs (thyme, basil, rosemary, sage, tarragon), ½ teaspoon black pepper, and 1 teaspoon salt. Turn the heat high to boil, cover the pot, lower to medium-low, and let it simmer for 10 to 12 minutes.
05 -
In a big bowl, mix the flour, garlic powder, baking soda, baking powder, thyme, black pepper, and salt. Stir in the milk, sour cream, and melted butter until you’ve got thick, doughy batter.
06 -
Use a spoon or cookie scoop to drop small, tablespoon-sized blobs of dough into the soup. Submerge each one completely in the liquid. Let them cook, covered, for about 5-7 minutes. They’re done when a toothpick poked into one comes out clean.
07 -
Pour in the milk and toss in the frozen peas. Stir everything gently so it mixes well.
08 -
Fill bowls with the soup and top with some fresh parsley or thyme leaves if you like.
# Notes:
01 -
You can swap chicken breasts for boneless thighs if you’d like.
02 -
Make sure not to skip the baking soda or powder—dumplings don’t rise without them.
03 -
Store extras in the fridge in an airtight container for 3-5 days.