Chicken and Dumpling Soup
A lighter, yet hearty, chicken and dumpling soup offers a comforting meal for chilly evenings.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine flour, baking powder, and salt in a large bowl. Cut cubed butter into the flour mixture until pea-sized pieces form. Stir in milk until a dough ball forms, then knead briefly. On a floured surface, roll out the dough and cut into 1-inch squares; set aside.
-
Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Sauté onions, carrots, and garlic for 2 minutes until softened. Remove vegetables and set aside, retaining oil in the pot.
-
Increase heat to high, add remaining olive oil, cubed chicken, salt, and pepper. Cook chicken undisturbed for 2-3 minutes per side.
-
Pour in chicken broth and add the bay leaf and reserved vegetables. Heat on medium until simmering.
-
Once simmering, add dumplings a few at a time, allowing extra flour to remain. Cook for a few minutes, stirring to prevent sticking.
-
Reduce heat to medium-low and cook for 5 more minutes. Season to taste with salt and pepper.
-
Garnish with chopped parsley and serve.