1h 5m$14.12Chicken and Dumpling Soup
Tender chicken thighs, carrots and celery simmer in a savory broth beneath fluffy homemade drop dumplings. This comforting autumn soup stays brothy and spoonable, with the dumplings as its centerpiece.
Shopping options
All-purpose flour
1.5 Cup
White Lily All Purpose Flour
8%
Boneless skinless chicken thighs
1.5 Pound
Heritage Farm® Boneless Skinless Chicken Thighs
51%
Unsalted butter, softened
4 Tablespoon
Land O Lakes Unsalted Butter in Half Sticks
12%
Dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
5%
Yellow onion
1 Each
Kroger® Yellow Onion 3 lb Bag
13%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Celery
3 Count
Sleeved Celery
38%
Low-sodium chicken broth
6 Cup
Swanson Unsalted Chicken Broth
78%
Baking powder
2 Teaspoon
Kroger® Baking Powder
4%
Fine salt
1.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Carrots
3 Each
Carrots
94%
Whole milk
0.75 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
38%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- Boneless skinless chicken thighs-1.5 pound
- Carrots-3 each
- Celery-3 stalk
- Yellow onion-1 each
- Low-sodium chicken broth-6 cups
- All-purpose flour-1.5 cups
- Whole milk-0.75 cups
- Unsalted butter-4 tablespoons
- Baking powder-2 teaspoons
- Fine salt-1.5 teaspoons
- Dried thyme-1 teaspoon
- Ground black pepper-0.5 teaspoons
Wash your hands and clean the work surface. Rinse and dry the carrots and celery, trimming away any damaged areas. Peel the carrots and cut them into ¼-inch rounds. Slice the celery ¼ inch thick, then peel and dice the onion. Cut the chicken into 1-inch pieces without rinsing it. Wash your hands, knife, cutting board and any surfaces that touched raw chicken before continuing.
Keep raw chicken and its juices separate from other ingredients; wash hands, the knife, cutting board, and contacted surfaces after handling.
Melt 2 tablespoons of the butter in the pot over medium heat. Add the carrots, celery and onion. Cook for 7–8 minutes, stirring occasionally, until the onion softens without browning. Stir in the thyme and pepper and cook for 30 seconds.
Add the broth, chicken and 1 teaspoon of the salt. Bring just to a boil, then reduce the heat and simmer gently, partially covered, for 15 minutes. Stir occasionally. Check several of the largest chicken pieces with a clean thermometer; they must reach at least 165°F (74°C). Continue simmering if needed.
Clean the thermometer before and after checking; verify that the largest chicken pieces reach at least 165°F (74°C).
Near the end of the simmering time, combine the flour, baking powder and remaining ½ teaspoon salt in the bowl. Add the remaining 2 tablespoons softened butter and work it into the flour with a fork until small crumbs form. Add the milk and stir just until no dry flour remains. The batter should be thick and sticky; do not beat it smooth or taste it raw.
Do not taste the batter; flour is a raw ingredient.
Stir the soup once and make sure it is bubbling gently rather than boiling vigorously. Using two tablespoons, divide all the batter into 12 roughly equal mounds, about 2 generous tablespoons each, dropping them evenly over the surface. Leave small gaps between the dumplings so they have room to expand. Do not stir or push them under the broth.
Cover the pot tightly. Cook over low heat for 18 minutes, maintaining a gentle simmer so steam cooks the dumplings. Keep the lid closed throughout this time; lifting it releases the steam they need to rise and set.
Lift the lid away from your face. Split one of the largest dumplings through its center with a clean fork. The inside should be fluffy and fully set, with no wet, gummy batter. If necessary, cover and simmer for another 3–5 minutes, then check again. The vegetables should be tender and the broth should remain spoonable beneath the dumplings.
Confirm the dumpling centers are fully set before serving; simmer longer and recheck if the batter is wet or gummy.
Ladle the soup into six bowls and divide all 12 dumplings among them, giving each portion 2 dumplings. Serve hot.
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