Soups and Stews
Homemade Chicken Soup with Dumplings Recipe
This is the kind of soup that feels like a warm hug on a rainy Tuesday, featuring a rich, golden broth packed with tender chicken. The star of the show is the batch of pillowy buttermilk dumplings that stay light and airy rather than turning into heavy lead.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
- Level
- Easy
- Per serving
- 420 kcal
Method
In a large pot or Dutch oven, sauté the diced onion, carrots, and celery over medium heat with a splash of oil until the onions are translucent, about 5-7 minutes.
Add the cubed chicken thighs to the pot and cook until the outside is no longer pink. Pour in the chicken stock and bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for about 20 minutes to ensure the chicken is tender and the flavors have melded.
While the soup simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Stir in the buttermilk and melted butter until just combined. Do not overmix, or the dumplings will be tough.
Use a small cookie scoop or two spoons to drop rounded tablespoons of the dough directly onto the surface of the simmering soup.
Cover the pot with a tight-fitting lid. This is crucial: do not lift the lid for 15 minutes. The steam is what cooks the dumplings and makes them fluffy.
After 15 minutes, remove the lid, garnish with fresh parsley, and serve immediately in deep bowls.
Notes
Keep the lid on! Lifting the lid lets the steam escape, which can cause the dumplings to collapse or become gummy.
Use buttermilk for the best flavor; if you don't have it, add a teaspoon of lemon juice to regular milk and let it sit for 5 minutes.
For a thicker soup, you can whisk a tablespoon of flour into the cold buttermilk before making the dough.
Chicken thighs are preferred over breasts because they stay juicy during the simmering process.
