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Wholesome Southern Chicken and Dumplings Soup Recipe

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This Wholesome Southern Chicken and Dumplings Soup is a quick and easy comfort food made with simple ingredients. The drop dumpling method creates light, fluffy dumplings that soak up the rich, savory broth, making it perfect for cold weather and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups cooked shredded chicken
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley (optional)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened and the onion is translucent.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to create a light roux.
  3. Gradually add the chicken broth while stirring continuously to prevent lumps. Add in three additions, stirring well between each.
  4. Pour in the milk, then add the dried thyme, bay leaf, and a generous pinch of salt and pepper. Stir and bring to a gentle simmer.
  5. Stir in the shredded chicken. Let the soup simmer uncovered for about 10 minutes, stirring occasionally.
  6. In a medium bowl, whisk together the flour, baking powder, salt, and dried parsley. Add the cold butter cubes and use a pastry cutter or fingertips to work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces.
  7. Pour the cold milk into the flour mixture and stir with a fork just until combined. The dough will be sticky and shaggy. Do not overmix.
  8. Remove the bay leaf from the soup. Using two spoons, drop rounded spoonfuls of dough onto the surface of the simmering soup, leaving space between them (about 12 to 14 dumplings).
  9. Cover the pot tightly with the lid and reduce the heat to low. Let the dumplings cook undisturbed for 15 minutes. Do not lift the lid.
  10. After 15 minutes, uncover the pot. The dumplings should be puffed and cooked through. Test one with a toothpick; it should come out clean. If needed, cover and cook for another 3 to 5 minutes.
  11. Sprinkle fresh parsley over the top, taste and adjust salt and pepper. Ladle into bowls and serve immediately.

Notes

Keep the lid on while dumplings steam to avoid deflating them. Use cold butter and cold milk for tender dumplings. The dough should be sticky and wetter than you think. For raw chicken, add two boneless skinless chicken breasts to the broth after step 4, simmer for 15 minutes, shred, and return to pot before adding dumplings. Store leftovers with dumplings separate from broth if possible. Reheat gently on stovetop with a splash of broth or milk.

Nutrition

Keywords: chicken and dumplings, southern soup, drop dumplings, comfort food, easy chicken soup, homemade dumplings

Find it online: https://platebelle.com/wholesome-southern-chicken-and-dumplings-soup-recipe/