I love dumplings. They are the ultimate comfort food. Every culture makes them in one form or another; think idly, gnocchi or matzo balls. They are often added to soups and stews to bulk them up. In this Chicken & Dumpling Soup recipe dumplings turn a relatively low-calorie chicken soup into a deliciously comforting, stick to your ribs meal.
- In a heavy-bottomed pot, heat 1 teaspoon of oil over medium-high heat. Brown the chicken in batches. Then remove from pot and set aside.
- Add 1 tablespoon of olive oil to the same pot and cook the onions, celery, carrot, and bay leaf. Sprinkle with a generous pinch of salt and sauté for 5-8 minutes or until the onions are translucent.
- Add the browned chicken back to the pot with the broth or water. Bring to a boil. Reduce heat and simmer for at least 30 minutes.
- Remove chicken from the soup with tongs and using a fork pull the meat from the bone. Return to the soup and discard the bones.
- To make the dumplings: In a small bowl mix all the dumpling ingredients until combined.
- Bring the soup to a gentle simmer then drop tablespoonfuls of the batter into the soup. They will rise to the top when they are cooked. Simmer for 15 minutes.
- Taste for seasonings. Serve.
- 1 teaspoon plus 1 tablespoon olive oil
- 6 skinless chicken drumsticks (See Ann’s Tips)
- 1 medium onion, chopped
- 4 small celery ribs, cut into ½-inch dice
- 4 carrots, cut into ½-inch dice
- 1 bay leaf
- Salt and pepper, to taste
- 6 cups low-sodium chicken broth or water
- 1½ cups all-purpose flour
- ½ cup cornmeal
- 1 tablespoon baking powder
- Salt, to taste
- 1 cup milk
- ¾ cup plain Greek yogurt
Ann's Tips and Tricks
For a fast cooking chicken soup like this, I like to use dark meat like drumsticks and thighs because they give more flavor to the soup and hold more flavor in the meat. If dark meat is not your thing, then feel free to use skinless on the bone chicken breasts instead.