Chicken Dumpling Soup (Print Version)
# Ingredients:
01 -
4 tablespoons butter.
02 -
1/2 cup chopped onion.
03 -
2-3 chopped carrots.
04 -
3 celery stalks, sliced.
05 -
1 tablespoon garlic cloves, minced.
06 -
8 cups chicken broth.
07 -
2 pounds chicken, shredded.
08 -
1 teaspoon salt.
09 -
1/2 teaspoon black pepper.
10 -
2 bay leaves.
11 -
1 tablespoon dried parsley.
12 -
3 tablespoons cornstarch.
13 -
3 tablespoons water.
14 -
1 1/2 cups all-purpose flour.
15 -
1 teaspoon baking powder.
16 -
1/2 teaspoon salt.
17 -
3 tablespoons cold butter.
18 -
3/4 cup milk.
# Instructions:
01 -
Melt the butter in a large 8-quart pot over medium heat. Add the chopped onions, carrots, and sliced celery. Cook and stir until the onions are soft and translucent, then add minced garlic and cook for another 30 seconds, savoring the aroma.
02 -
Pour in the chicken broth, then add the shredded chicken, salt, pepper, bay leaves, and parsley. Bring to a gentle boil, then reduce the heat and let it simmer as you prepare the dumplings.
03 -
For the dumplings, in a large mixing bowl, combine the flour, baking powder, and salt. Grate the cold butter into the flour mixture and stir it gently to coat the butter pieces. Gradually pour in milk and stir until the dough forms into a ball. Knead the dough lightly if needed in the bowl.
04 -
Break off one-inch pieces of dough and drop them into the simmering soup. Cover the pot with a lid, allowing the dumplings to cook and float to the top for about 15-20 minutes.
05 -
To thicken the soup, mix the cornstarch with cold water and stir into the soup. Continuously stir until the soup thickens to your liking.
# Notes:
01 -
Nutrition facts are approximations and may vary based on specific products or brands used.
02 -
This soup is a great make-ahead option as it reheats well, allowing the flavors to meld beautifully over time.