Chicken Dumpling Soup

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Ingredients

For the Soup:

1 lb chicken breast, boneless and skinless

6 cups chicken broth

2 cups water

1 medium onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 ribs celery, diced

1 tsp thyme (dried or fresh)

1 tsp rosemary (dried or fresh)

1 bay leaf

Salt and pepper to taste

2 tbsp olive oil

For the Dumplings:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1/2 cup milk

1 large egg

2 tbsp chopped fresh parsley (or 1 tbsp dried)

Instructions

Prepare the Chicken and Soup Base:

- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.

- Place the chicken breast in the pot and pour in chicken broth and water. Add sliced carrots, diced celery, thyme, rosemary, bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20-25 minutes, or until the chicken is cooked through and tender.

Make the Dumpling Mixture:

- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. In a separate bowl, mix the milk and egg until combined. Pour the wet mixture into the dry ingredients, stirring until just combined. Gently fold in the chopped parsley.

Shred the Chicken:

- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and discard the bay leaf.

Cook the Dumplings:

- Bring the soup back to a gentle boil. Using a tablespoon, drop spoonfuls of the dumpling batter directly into the simmering soup. Cover the pot and let the dumplings cook for about 10-12 minutes, or until they are fluffy and cooked through (do not lift the lid during this time).

Serve:

- Once the dumplings are done cooking, taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls, ensuring each serving has a few dumplings. Garnish with additional fresh parsley if desired.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6