Description
A homey and comforting chicken and dumplings recipe using common ingredients to create a thick, cozy soup.
Ingredients
Scale
- 8 cups chicken broth (low-sodium recommended)
- 1 cup celery, chopped (optional)
- 1 medium onion, diced
- 2–3 pieces chicken breasts (or rotisserie chicken)
- 2 cups flour (gluten-free flour can be used)
- 1 tablespoon baking powder
- 1 teaspoon salt (to taste)
- 3/4 cup milk (or plant-based milk for dairy-free)
Instructions
- Heat the chicken broth in a large pot over medium heat. Add the chopped celery and diced onion. Bring to a gentle simmer.
- Add the chicken breasts to the simmering broth. Cook until the chicken is done, about 15–20 minutes. If using rotisserie chicken, add it later, shredded.
- Remove the chicken from the pot. Let it cool a bit, then shred or dice the meat. Return the meat to the pot, keeping the broth at a low simmer.
- In a bowl, mix flour, baking powder, and salt. Stir in milk until you have a soft, slightly sticky dough.
- Drop spoonfuls of dough into the simmering broth, making dumplings roughly 1 to 2 tablespoons each. Do not stir after adding dumplings.
- Cover the pot and cook the dumplings on low heat for 10–12 minutes. Do not lift the lid while they cook.
- Check one dumpling to ensure it is cooked through. If done, taste the broth and add salt if needed. Serve hot.
Notes
For faster prep, use rotisserie chicken and add it near the end. Dumplings will soak up broth over time, making the soup thicker.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg