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Joanna Gaines’ Chicken and Dumpling Soup
A comforting and hearty soup made with tender chicken and fluffy dumplings in a flavorful broth.
Equipment
- Large pot
- Mixing bowl
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 cup milk
- 2 tbsp butter
- 4 cups chicken broth
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the celery, carrots, onion, and garlic to the pot and sauté until the vegetables are tender.
- Add the chicken broth, bay leaves, thyme, salt, and pepper to the pot and bring to a boil.
- Add the chicken to the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it into bite-sized pieces.
- In a separate bowl, mix together the flour and milk until a thick dough forms.
- Drop the dough by spoonfuls into the pot, making sure to space them out.
- Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through.
- Add the shredded chicken back into the pot and stir to combine.
- Serve hot and enjoy!
Video
Notes
Recipe Notes: To save time, you can use pre-cooked shredded chicken or a rotisserie chicken from the grocery store. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove.
Special Tips: For an even heartier soup, add some diced potatoes to the broth. Use homemade chicken broth for the best flavor.
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