Chicken Dumplings Creamy Broth (Printable Version)
# What You'll Need:
→ For the chicken and soup base
01 -
2 tablespoons olive oil
02 -
450 grams boneless, skinless chicken breasts or thighs
03 -
1 medium onion, diced
04 -
2 garlic cloves, minced
05 -
720 millilitres chicken broth
06 -
240 millilitres whole milk or non-dairy milk
07 -
300 grams frozen mixed vegetables (carrots, peas, corn)
08 -
1 teaspoon salt
09 -
0.5 teaspoon black pepper
10 -
1 teaspoon dried thyme
→ For the dumplings
11 -
120 grams all-purpose flour or gluten-free flour
12 -
1 teaspoon baking powder
13 -
0.5 teaspoon salt
14 -
57 grams unsalted butter
15 -
180 millilitres milk or non-dairy milk
→ For garnish
16 -
Fresh parsley, chopped (optional)
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot over medium heat. Add the chicken and sear until golden brown, about 7–8 minutes per side. Remove chicken and shred with two forks; set aside.
02 -
In the same pot, add diced onion and minced garlic. Cook for 2–3 minutes until softened.
03 -
Pour in chicken broth and milk. Add frozen mixed vegetables, salt, black pepper, and dried thyme. Bring to a gentle simmer.
04 -
In a mixing bowl, combine flour, baking powder, and salt. Add butter and blend until the mixture is crumbly. Stir in milk to form a soft dough.
05 -
Drop heaping spoonfuls of dumpling dough onto the simmering soup. Cover firmly and cook on low heat for 12–15 minutes without lifting the lid.
06 -
Return shredded chicken to the pot. Stir gently and simmer for an additional 5 minutes to heat through.
07 -
Ladle into bowls and garnish with fresh parsley if desired. Serve immediately while hot.
# Helpful Notes:
01 -
For an extra creamy texture, add a splash of heavy cream to the broth.
02 -
To infuse spice, stir in a pinch of red pepper flakes with the aromatics.
03 -
Substitute chicken with tofu or additional vegetables to create a vegetarian option.
04 -
If preparing in advance, store dumplings separately from the soup to maintain texture.