Description
Southern comfort shines through in this classic chicken and dumpling noodle dish, perfected over generations. Hearty broth, tender chicken, and pillowy dumplings blend into a soul-warming meal that connects you with cherished family recipes.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless chicken breasts (bite-sized pieces)
Vegetables and Seasonings:
- 2 tablespoons olive oil (divided)
- 2 tablespoons butter
- ½ cup diced celery
- ½ cup diced carrot
- ½ cup diced onion
- 2 minced garlic cloves
- 1 bay leaf
- ½ teaspoon dried thyme
- Sea or kosher salt
- Fresh black pepper
- 1 tablespoon fresh parsley
Liquid and Broth:
- 3 cans low-sodium chicken broth
Dumpling Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 egg
- ½ cup milk
Instructions
- Prepare the chicken by heating olive oil in a large soup pot over medium heat. Brown the chicken in two separate batches, ensuring all sides are evenly colored. Transfer the cooked chicken to a plate and cover with aluminum foil to retain warmth.
- Create a flavor base by adding remaining oil, butter, diced celery, sliced carrots, chopped onions, minced garlic, bay leaf, thyme, and a pinch of salt and black pepper to the same pot. Sauté the vegetables for approximately 10 minutes, stirring frequently until they become tender and fragrant.
- Build the soup foundation by pouring chicken broth into the vegetable mixture and returning the browned chicken to the pot. Season with salt and black pepper. Allow the liquid to simmer gently while preparing the dumpling dough.
- Combine dry dumpling ingredients by whisking flour, baking powder, and salt in a medium mixing bowl. Incorporate vegetable oil using a fork until the mixture resembles coarse crumbs.
- Form the dumpling dough by creating a central well in the dry ingredients. Add egg and milk, then stir until a cohesive mixture develops. Adjust flour quantity if the consistency appears too wet or loose.
- Prepare dumpling strips by rolling out half the dough on a lightly floured surface to approximately 1/8-inch (3 millimeters) thickness. Cut the dough into uniform strips measuring 1/2-inch (1.25 centimeters) wide and 2-3 inches (5-7.5 centimeters) long using a pastry wheel or pizza cutter.
- Cook the dumplings by gently dropping the dough strips into the simmering soup, working in batches. Stir carefully to prevent sticking. Continue adding remaining dough strips. Cover the pot and simmer for 20-25 minutes, occasionally stirring to ensure even cooking.
- Finalize the dish by removing the bay leaf and incorporating fresh chopped parsley. Taste and adjust seasoning as needed. Serve hot in individual bowls, optionally garnishing with grated Parmesan cheese for added richness.
Notes
- Chicken gets perfectly browned in batches to seal in rich, juicy flavors before creating a deeply delicious soup base.
- Aromatic vegetables slowly caramelize, releasing sweet undertones that transform ordinary broth into a complex comfort meal.
- Homemade dumpling dough requires gentle handling, ensuring tender strips that absorb savory liquid while maintaining delicate texture.
- Fresh parsley adds bright, herbaceous finish, cutting through rich chicken and creating vibrant color contrast in final presentation.
- Simmering process allows ingredients to meld together, developing deep, layered flavors reminiscent of grandmother’s traditional kitchen cooking.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking, Boiling, Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg