Hearty Chicken Noodle Dumpling Soup for Cozy Nights
This Chicken Noodle Dumpling Soup is warming, comforting, and perfect for chilly evenings.
Equipment
- - Large pot
- - Mixing bowl
- Cooking utensils
Ingredients
For the Soup
- 3 tablespoons Butter Can substitute with olive oil
- 2 teaspoons Fresh Thyme Dried thyme can be used (1/3 of the needed amount)
- 4 cloves Garlic Mince; fresh is preferred
- 1 cup Sweet Onion Any onion variety can work
- 2 tablespoons Olive Oil Can replace it with any cooking oil
- to taste Black Pepper Freshly ground is ideal
- 8 cups Chicken Stock Homemade or store-bought both work well
- 1 pound Chicken Breasts Can substitute with thighs or rotisserie chicken
- 2 tablespoons Dried Parsley Fresh can be used for vivid flavor
- 2 stalks Celery Can replace with other vegetables
- to taste Salt Adjust based on broth saltiness
- 2 large Carrots Can substitute with other root vegetables
- 12 ounces Frozen Egg Noodles Can substitute with fresh noodles or other pasta
For the Dumplings
- 1 large Egg (Room Temperature) Can skip for egg-free dumplings
- 1/2 cup Cream Can replace with any dairy alternative
- 1 cup Milk Can replace with any dairy alternative
- 2 cups Flour (All-Purpose) Gluten-free flour blend can be used
Instructions
Directions
- Start by dicing the onion, celery, and carrots into small pieces. Mince the garlic and cut the chicken into bite-sized chunks.
- In a mixing bowl, whisk together the room-temperature egg, cream, milk, and salt. Gradually stir in flour until a thick, slightly sticky dough forms.
- Melt butter in a large pot over medium heat. Sauté the diced onion, carrots, and celery for about 5 minutes, until they start to soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Push the sautéed vegetables to the edge of the pot. Add the chicken pieces and sear them for about 3 minutes on each side.
- Pour in the chicken stock and toss in fresh thyme. Bring the mixture to a gentle simmer and cook for 30 minutes.
- After 30 minutes, remove the thyme. Shred the chicken directly in the pot using two forks. Season the soup with dried parsley, salt, and freshly ground black pepper to taste.
- In a separate pot, cook the frozen egg noodles according to package instructions until just tender. Drain and add them to the chicken soup.
- Bring the soup to a rolling boil and then drop spoonfuls of the dumpling dough into the broth. Cook until the dumplings float to the top, about 3-5 minutes.
- Ladle the steaming soup into bowls, ensuring each serving has noodles, chicken, vegetables, and dumplings.
Notes
Optional: Garnish with fresh parsley for added color and flavor.