- 2 Organic Chicken Breasts (skinless, boneless)
- 2 large Carrots
- 1 small Onion
- 6 cups Low Sodium Chicken Stock
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Ground Black Pepper
- 1 cup All-Purpose, Unbleached Flour
- 0.5 cup Milk (I use Almond Milk)
- 1 Tablespoon, melted Organic Unsalted Butter
- 2 Tablespoons, chopped Dill & Parsley (dried or fresh)
Chicken and dumplings soup is he perfect cure for any cold. Or just cold and cozy days!
A pure comfort food with healing nutrients, protein and those pillow soft dumplings!
To make it visually nice and easy to eat I like to make the dumplings smaller and shred or chop the chicken.
Once you know how to make dumplings, you’ll want to make them constantly. Surprisingly, they are very easy to make.
Growing up, I used to watch my mom make potato dumplings all day long. She added them to soups, pan-fried them as the perfect side dish, or even made them sweet with fruit!
These easy, peasy dumplings come together in minutes and cook in the soup broth!
Brown The Chicken
In a large soup pot, add about 1 tbsp of oil (I use olive oil), and heat up on medium-high.
Cut the two chicken breasts into 4 pieces each and season both sides with salt & pepper.
Brown the chicken in the pot, about 3-4 minutes on each side.
Once cooked through, remove to a plate and allow to cool.
Make The Broth
In the same soup pot, add a bit more oil then add the chopped onion and carrots.
You can also add celery, if you like!
Sauté the veggies on medium heat until translucent, about 5-7 minutes.
Next, add the chicken stock and simmer on medium-low.
Shred The Chicken
While the soup is simmering, shred the chicken, use two forks or simply get your hands dirty!
Once the chicken is all shredded, add it to the soup and taste for seasoning.
Turn the heat down to low and let it simmer so the flavors get to know each other.
Make The Dumplings
In a large bowl, combine all of the ingredients and whisk until the consistency is paste like.
Turn the heat up to medium and use a spoon to scoop and dump (about half a tablespoon) the dumpling batter into the soup.
Scatter the dumplings so it does not form one giant dumpling...though that would still be delicious, I'm sure!
Loosely cover the pot and let the dumplings cook for 5-7 minutes. The dumplings will expand and get much bigger!