Chicken Dumpling Soup
A warm and comforting bowl of Chicken Dumpling Soup made with tender chicken, rich broth, and fluffy dumplings.
Ingredients
For the soup
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 tsp dried herbs (thyme or parsley)
- Salt and pepper to taste
For the dumplings
- 1 cup flour
- 1/2 cup milk
- 1/2 cup water
- 1 large egg
- 1 tsp baking powder
Instructions
Preparation
- In a large pot, heat the chicken broth over medium heat. Add the mixed vegetables and allow them to cook for about 5 minutes, or until tender.
- In a medium bowl, combine the flour, baking powder, salt, and pepper. Then, mix in the milk, water, and egg until well combined to form a smooth batter.
- Shred the pre-cooked chicken and add it to the broth. Stir gently and let it simmer for another 5 minutes.
- Using a spoon, drop spoonfuls of the batter into the simmering soup.
- Cover the pot and let the dumplings cook for about 10-15 minutes without lifting the lid.
- Before serving, taste the soup and season with additional salt, pepper, or herbs if desired.
Serving
- Place the soup in bowls, garnish with fresh herbs if available, and enjoy!
Notes
If looking for flavor expansion, consider adding diced onions or garlic to the broth. For a gluten-free option, use a gluten-free flour blend for the dumplings. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for 2-3 months.