Print

Classic Homestyle Chicken and Drop Dumplings Soup

A close-up of a white bowl filled with creamy chicken and drop dumplings, carrots, and herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, one-pot chicken and drop dumplings recipe for a comforting meal. This recipe focuses on a rich chicken stew base and simple, fluffy drop dumplings cooked right in the broth.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (for dumplings)
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the cut chicken pieces to the pot. Cook until lightly browned on all sides, about 5 minutes.
  3. Pour in the chicken broth. Add the dried thyme, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.
  4. While the stew simmers, prepare the drop dumpling batter. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt.
  5. In a separate small bowl, combine the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the batter should be thick and slightly lumpy.
  6. Remove the bay leaf from the simmering stew. Increase the heat slightly so the stew is at a gentle, steady simmer (not a rolling boil).
  7. Drop the dumpling batter by rounded tablespoons directly onto the surface of the simmering stew, leaving a little space between each one.
  8. Cover the pot tightly and cook without lifting the lid for exactly 15 minutes. This traps the steam needed to cook the dumplings through and make them fluffy.
  9. Check one dumpling for doneness. If cooked, remove from heat. Serve the savory chicken stew with dumplings immediately.

Notes

  • For a thicker stew, mix 2 tablespoons of flour with 1/4 cup of cold water to create a slurry, then stir it into the simmering broth before adding the dumplings.
  • If you prefer shredded chicken, cook the chicken whole in the broth, remove it, shred it, and return it to the pot before dropping the dumplings.
  • Use fresh parsley, chopped, as a garnish before serving for added color and flavor.

Nutrition

Find it online: https://juliameal.com/chicken-and-drop-dumplings-recipe/