Description
This comforting Chicken and Dumpling Soup features tender chicken thighs simmered with aromatic herbs and vegetables, topped with soft, fluffy dumplings. A perfect cozy meal, enriched with umami from soy sauce and the freshness of peas added at the end, this soup is hearty, flavorful, and made entirely on the stovetop.
Ingredients
Scale
For Soup
- 2 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- 2 cups finely-chopped onion (1 large or 2 medium)
- 1 cup carrots, diced (2 medium)
- 1 cup celery, diced (2 medium stalks)
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp minced garlic (3 large cloves)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 tbsp minced fresh thyme or 1 tsp dried thyme
- 1 tbsp minced fresh rosemary or 1 tsp dried rosemary
- 2 tsp soy sauce and/or more salt to taste
- 1 cup frozen peas
For Dumplings
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup whole milk
- 2 tbsp unsalted butter, melted
Instructions
- Prepare the soup base: Heat olive oil in a large pot over medium heat. Add chicken thighs along with finely chopped onions, diced carrots, and celery. Sprinkle with kosher salt and black pepper. Cook, stirring occasionally, until the chicken is cooked through and no longer pink inside and the vegetables have softened, about 10 minutes.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Incorporate flour: Sprinkle all-purpose flour evenly over the chicken and vegetables. Continue cooking for 3-5 minutes, stirring frequently to cook out the raw flour taste. The mixture will develop a nutty aroma and start to brown slightly.
- Add broth and herbs: Pour in the chicken broth and add the minced fresh thyme and rosemary. Bring the soup to a simmer, stirring occasionally, until the broth thickens slightly into a stew consistency. Taste and season with soy sauce and additional salt if needed.
- Prepare dumplings: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Stir in the whole milk and melted butter until a soft dough forms.
- Add dumplings to soup: Form small balls of dough using a spoon or small cookie scoop and gently drop them into the simmering pot. Cover the pot with a lid and let the dumplings cook for about 10-12 minutes, or until they are cooked through and have risen to the top.
- Add peas and finalize: When dumplings have about 3 minutes left to cook, gently stir in the frozen peas to avoid overcooking and keep their bright color and texture. After cooking, taste the stew and adjust seasoning if needed.
Notes
- Soy sauce adds depth and umami without overpowering, making it a secret ingredient for gravies, soups, and sauces.
- If using unsalted chicken broth, increase kosher salt to achieve proper seasoning. This recipe uses 1 tbsp soy sauce plus 1 tsp salt as a guide.
- Boneless, skinless chicken thighs are preferred for their flavor and juiciness.
- Add frozen peas near the end of cooking to preserve their vibrant color and texture.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.
- For even dumpling cooking, keep the sizes consistent by using a cookie scoop or spoon and gently rolling the dough balls.
- To thicken the soup further, increase flour or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) near the end of cooking. Ensure flour is cooked thoroughly when first added.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
