A warm, satisfying one-pot chicken soup with tender shredded meat, fluffy herb dumplings, and a rich, creamy broth—perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
For the Soup:
1 tbsp butter
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, chopped
2 garlic cloves, minced
1.5 lbs boneless chicken thighs or breasts
6 cups chicken broth (low sodium)
1 bay leaf
1/2 tsp thyme
Salt and pepper to taste
2 tbsp butter (for roux)
2 tbsp flour
1 cup whole milk or half-and-half
For the Dumplings:
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp fresh parsley or chives, chopped
2 tbsp melted butter
1/2 cup milk
Instructions
-
In a large pot, sauté onion, carrot, and celery in butter for 6–8 minutes. Add garlic and cook 1 more minute.
-
Add chicken, broth, bay leaf, and thyme. Simmer for 20 minutes until chicken is cooked.
-
Remove chicken, shred it, and return to pot.
-
In a small pan, melt butter, whisk in flour, and cook 1 minute. Add some broth, stir until smooth, and pour into the soup.
-
Stir in milk and bring back to a simmer.
-
Mix dumpling ingredients gently in a bowl.
-
Drop spoonfuls of dough into the simmering soup. Cover and steam for 15 minutes.
-
Taste and adjust seasoning. Serve hot.