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Hey there, soup lovers!
Are you craving something warm and comforting? I’ve got the perfect recipe for you!
Today, I’m sharing my delicious chicken soup with dumplings.
It’s hearty, flavorful, and will make your kitchen smell amazing.
Plus, the dumplings? They’re the star of the show!
Grab your apron, and let’s dive into this cozy goodness!
Ingredient Substitutions
For the chicken thighs, boneless skinless chicken breast can be used as a leaner alternative. Reduce cooking time slightly to prevent dryness. Vegetarians could use firm tofu or extra vegetables for a meatless version.
Ghee or butter can be replaced with olive oil or coconut oil for different flavor profiles and to accommodate dairy-free diets. Use the same amount as called for in the recipe.
Self-raising flour in the dumplings can be substituted with a mixture of all-purpose flour and baking powder for those who don’t have self-raising on hand. Use 1 3/4 cups all-purpose flour plus 2 1/2 teaspoons baking powder. For a gluten-free option, use a gluten-free flour blend with xanthan gum added for proper texture.
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 65-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 150-170 g
- Fat: 90-100 g
- Carbohydrates: 150-170 g
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt
- Black pepper
- 1 tablespoon ghee or butter
- 2 small leeks (white part only), cleaned and finely chopped
- 3 small carrots, peeled and sliced
- 2 celery stalks, small dice
- 1 small parsnip, peeled and small dice
- 3 cloves garlic, minced
- 1 teaspoon mixed italian herbs
- 1/2 teaspoon white pepper
- 3 tablespoons regular flour
- 8 cups chicken broth
- 1 tablespoon parsley, chopped
- 1 teaspoon thyme leaves
- 1 3/4 cup self-raising flour
- 1 heaping tablespoon finely chopped parsley
- 3/4 cup plus 2 tablespoons full-fat milk
- 2 1/2 tablespoons melted ghee or butter
Step 1: Prepare and Sear the Chicken
Begin by organizing and prepping all of your soup ingredients according to the ingredient list.
On a large plate or platter, season your chicken thighs with salt and pepper.
Place a large soup pot over medium-high heat, add in a tablespoon of ghee or butter, and let it melt.
Once melted and the pot is hot, add the chicken thighs skin-side down.
Sear them for 5 to 6 minutes until the skin turns golden-brown, then flip the thighs and sear for another 3 to 4 minutes.
Remove the thighs and set them aside temporarily.
If there’s excess fat, reduce it, leaving about 4 tablespoons in the pot.
Step 2: Build the Soup Base
To the same pot, add the leeks, carrots, celery, and parsnip.
Sauté them for a few minutes to soften.
Add in the garlic, Italian seasoning, and white pepper, stirring to combine and release their aromas.
Sprinkle in the flour evenly, stirring for about 30 to 45 seconds to blend smoothly with vegetables.
Gradually pour in the chicken stock, whisking constantly to prevent flour lumps from forming.
Step 3: Simmer the Soup with Chicken
Bring the soup to a vigorous simmer and return the chicken thighs to the pot, including any juices.
Cover the pot, reduce the heat, and let the soup gently simmer for 20 minutes.
Afterward, turn off the heat, and using tongs, carefully remove the chicken thighs.
Allow them to cool on a cutting board just enough to handle.
Remove their skin and bones, shred the meat, and add it back into the soup pot.
Step 4: Prepare and Cook the Herb Dumplings
Next, gather and prepare all the herb dumpling ingredients as per the ingredient list.
In a large bowl, mix them together gently until a thick batter forms.
Bring the soup back to a vigorous simmer or gentle boil over medium-high heat.
Using a large soup spoon or a 1 1/2 tablespoon-size cookie scoop, drop the dumpling batter into the simmering soup.
Cover the pot and let the dumplings cook in the simmering soup without stirring for about 20 minutes until they become tender and light.
Step 5: Finish and Serve the Soup
To complete the chicken and dumpling soup, gently stir in 1 tablespoon of chopped parsley and the 1 teaspoon of fresh thyme leaves.
Ladle up the soup into bowls and enjoy the hearty, comforting flavors of the dish.
