Old fashioned chicken and dumplings soup is a simple and cozy soup recipe that is fun and easy to make, tastes so delicious, and is great for a group.
For the chicken soup:
- 6 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 1 pound chicken thighs, cut into 1 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- ¼ cup chopped fresh parsley
- Additional salt and pepper, to taste
For the dumplings:
- 2 cups sifted flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 cup milk
- 3 tablespoons melted butter
- In a large Dutch oven over medium-high heat, melt the butter and then add the onion, carrots, and celery. Cook, stirring often until the onion is tender, about 5 minutes.
- Add the chopped chicken thighs, salt, thyme, and ground black pepper, and stir until the chicken is about cooked through, about 5 minutes.
- Add the garlic and stir to combine. Cook until the garlic is fragrant, about 30 seconds.
- Add the flour and stir until the chicken is coated well.
- Stir in the chicken stock.
- Bring the mixture to a boil and then reduce the heat and simmer for 10 minutes.
- While the mixture is simmering, make your dumplings by combining the flour, salt, and baking powder in a medium bowl. Make a well in the center of the flour mixture and add the milk and melted butter. Stir until the mixture comes together, being careful to not over-stir.
- Make sure the chicken mixture is simmering, add the dumpling dough, about 1 large tablespoon at a time, to the simmering chicken soup. I like to use two spoons to do this. Use one spoon to scoop up some of the dumpling dough and the other to push the dough into the simmering pot.
- Add dumplings all over the pot (not all in one spot) until you have used all of your dough.
- Cover the pot with a tight fitting lid and reduce the heat slightly.
- Cook for 12 to 15 minutes.
- Remove the lid and scoop out a dumpling to check for doneness. They should have risen to the top at this point. You can cut it in half with a spoon. It should be filled with little air bubbles and cooked through like a soft biscuit, without being gummy in the middle. If they aren’t cooked through, cook for an additional 2 to 3 minutes.
- Remove from the heat and sprinkle the top with the fresh parsley. Serve the dumplings with a scoop of soup beneath them.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: easy chicken and dumplings, homemade chicken and dumplings, how to make chicken and dumplings, easy comfort food recipe