Description

This hearty and comforting dish features tender chicken, savory vegetables, and soft, pillowy dumplings, all simmered together in a rich, flavorful broth. It’s the perfect meal for a cozy night in or when you need a little comfort food.

Ingredients

For the Soup:

1 lb boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
4 cloves garlic, minced
4 cups chicken broth
2 cups whole milk (or heavy cream for extra richness)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 tablespoons fresh parsley, chopped (optional for garnish)

For the Dumplings:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 cup unsalted butter, cold and cut into small pieces
3/4 cup whole milk
1 large egg
1 tablespoon fresh parsley, chopped (optional

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Instructions

Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook for 6–7 minutes on each side, until golden brown and cooked through. Remove from the pot, shred the chicken with two forks, and set aside.
Make the Soup Base: In the same pot, add the diced onion, carrots, and celery. Cook for 5–6 minutes, until softened. Add the garlic and cook for an additional 1 minute, until fragrant.
Add Broth and Milk: Pour in the chicken broth and milk, then add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a simmer over medium heat.
Add the Chicken: Return the shredded chicken to the pot and stir everything together. Let the soup simmer while you prepare the dumplings.
Make the Dumplings: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and thyme. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Finish the Dumplings: In a separate bowl, whisk together the milk and egg. Add the wet ingredients to the dry mixture and stir until just combined. Don’t overmix! The dough will be thick.
Cook the Dumplings: Drop spoonfuls of the dumpling dough onto the simmering soup, making sure they don’t touch each other. Cover the pot with a lid and let the dumplings cook for 15–18 minutes, or until they are puffed up and cooked through.

Serve: Once the dumplings are cooked, taste the soup and adjust seasoning if needed. Serve the chicken and dumplings hot, garnished with fresh parsley if desired.

Notes

For a richer flavor, you can use heavy cream instead of milk in the soup.
If you prefer a thicker soup, you can stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
To save time, use rotisserie chicken in place of cooking fresh chicken.

For a heartier version, you can add peas, corn, or potatoes to the soup.