This Chicken Soup with Parsley Dumplings is the ultimate comfort food. Tender chicken pieces and fresh vegetables are simmered in a flavorful broth, while fluffy parsley dumplings add a hearty touch to this wholesome dish. The combination of savory chicken and herb-filled dumplings makes this recipe perfect for a cozy family meal.
Chicken Soup with Parsley Dumplings
Course: Main, SoupsCuisine: American6
servings15
minutes45
minutes380
kcalA comforting bowl of Chicken Soup with Parsley Dumplings, featuring tender chicken, hearty vegetables, and fluffy dumplings infused with fresh parsley for a flavorful twist.
Ingredients
- For the Soup:
4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), each cut into 3 pieces
6 boneless, skinless chicken thighs (about 1 1/4 pounds total)
4 medium carrots (about 3/4 pound), cut on the diagonal into 1/4-inch rounds
1 medium onion, thinly sliced into half-moons
2 celery stalks, cut into 1/4-inch pieces
1 garlic clove, thinly sliced
1 bay leaf
1 1/2 cups homemade or low-sodium store-bought chicken stock
Coarse salt, to taste
1 teaspoon coarsely chopped fresh thyme
- For the Dumplings:
1/4 cup plus 2 tablespoons yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons finely chopped shallot
1 tablespoon freshly grated lemon zest
3/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmesan cheese
1 1/2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup low-fat (1 percent) milk
Directions
- Prepare the soup: In a large pot, combine the chicken breast halves, chicken thighs, carrots, onion, celery, garlic, bay leaf, and chicken stock. Season with coarse salt and thyme. Add enough water to cover the chicken and vegetables by about 1 inch. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Make the dumplings: While the soup simmers, whisk together the cornmeal, flour, baking powder, chopped shallot, lemon zest, parsley, and Parmesan in a medium bowl. Add the cold butter pieces and rub them into the flour mixture until it resembles coarse crumbs. Stir in the milk until the dough comes together. Do not overmix.
- Cook the dumplings: Drop spoonfuls of the dumpling dough into the simmering soup. Cover and cook for about 15 minutes, or until the dumplings are puffed and cooked through.
- Serve: Remove the bay leaf and serve the chicken soup hot, with parsley dumplings on top.
Notes
- Nutrition Facts (per serving):
Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 110 mg
Carbohydrates: 28 g
Fiber: 4 g
Sugars: 4 g
Protein: 40 g
Sodium: 500 mg
This Chicken Soup with Parsley Dumplings is a hearty, comforting dish that’s perfect for any season. The light, fluffy dumplings paired with the savory chicken and fresh vegetables make this meal wholesome and satisfying. Enjoy it as a warming dinner for the whole family!
