🛒 What You’ll Need: Pantry Staples + One Whole Chicken (or Leftovers!)
For the Broth & Chicken:
1 whole chicken (3–4 lbs), or 4 cups cooked shredded chicken
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, diced
2 cloves garlic, minced
8 cups water (or enough to cover chicken)
2 sprigs fresh thyme (or ½ tsp dried)
1 bay leaf
Salt & black pepper to taste
1 tbsp unsalted butter
For the Dumplings:
2 cups (240g) all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup (240ml) milk
2 tbsp unsalted butter, melted
Optional: Fresh parsley, for garnish
💡 Pro tip: Use a whole chicken for the richest broth—or rotisserie chicken for speed!
🔥 How to Make It: Step-by-Step, Spoon-by-Spoon
Let’s cook this like we’re honoring tradition—one golden dumpling at a time.
Step 1: Simmer the Chicken
In a large pot or Dutch oven:
Place whole chicken (or pieces) in pot and cover with water.
Add carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper.
Bring to a gentle boil, then reduce to a simmer.
Cook 45–60 minutes, until chicken is tender and falling off the bone.
👉 Skim foam early for clearer broth.
Step 2: Shred the Chicken
Remove chicken and let cool slightly.
Discard skin and bones.
Shred meat into bite-sized pieces (you’ll need about 4 cups).
Strain broth into a large bowl; discard solids (or save veggies if tender).
Step 3: Build the Broth
Wipe out pot, add 1 tbsp butter over medium heat.
Pour back 6–7 cups strained broth (reserve some for adjusting thickness).
Stir in shredded chicken.
Simmer gently while making dumplings.
Step 4: Make the Dumpling Dough
In a bowl:
Whisk together flour, baking powder, and salt.
Stir in milk and melted butter until just combined.
👉 Batter should be thick, like pancake batter—not overmixed.
Step 5: Drop & Steam the Dumplings
Bring broth to a gentle simmer (not rolling boil!).
Drop tablespoon-sized dollops of dough onto the surface.
Cover tightly with a lid.
Steam for 15–18 minutes—DO NOT PEEK! (Steam cooks the dumplings.)
👉 They’ll rise and turn puffy and soft.
Step 6: Serve & Savor
Gently stir to mix dumplings into broth (they’ll break slightly—this is good!).
Taste and adjust seasoning.
Ladle into bowls.
Garnish with fresh parsley.
Serve hot—with crusty bread or a simple green salad.
Bonus: Leftovers reheat beautifully on the stove (add a splash of water or broth).
💡 Pro Tips for Next-Level Success
✅
Don’t stir dumplings while cooking
They’ll fall apart—steam only!
✅
Keep lid on tight
Traps steam = fluffy texture
✅
Use cold milk
Helps create lighter dumplings
✅
Make ahead:
Broth can be made 1–2 days ahead
Deepens flavor overnight
✅
Freeze it:
Cool and freeze in portions
Thaw and reheat for instant comfort
🍽️ When to Serve These Golden Gems
🤒 Sick days (the ultimate healer)
❄️ Snowy weekends with blankets and books
🍲 Weeknight dinners with tired families
🫶 To someone who says, “I don’t eat soup” —watch them ask for seconds
Because once they taste that chickeny-brothy, fluffy-dumpling magic?
They’ll be converted.
❤️ Final Thought: Great Food Doesn’t Have to Be Complicated
You don’t need 17 ingredients or a culinary degree to make something magical.
Sometimes, all it takes is:
A chicken
A pot
And the courage to say: “Today, I’m feeding my people.”
And when your partner says, “Did you make this from scratch?”
Or your kid hugs you after the first bite…
You’ll know:
You didn’t just make soup.
You made love.
