The first full week of 2026 has passed, and it’s been full of surprises, stressors, and even joy. I have family members, and a pet, who are struggling health wise but I also have friends and other family members I’ve been able to serve this week with good cheer and emotional support. I’m also writing like the wind, trying to prepare for an important meeting with my literary agent. Oh, and I still have one of my adult children home. 🙂 And it’s freezing cold. So tonight I’m making a cozy meal by the fire–Chicken and Dumpling Soup. It’s not hard, but it does take time. And it’s totally worth it. I hope you all have a wonderful weekend!
Chicken and Dumpling Soup
This soup is not hard to make, but it does take time. One of the things that is different about my soup is that I add chopped parsnips into my Mirepoix (the mix of carrots, onions, and celery). I do this because I love parsnips in the winter but also because they don't change the flavor but add a punch of Vitamin C and B vitamins, including Folate and B6. Something we all need this time of year.
Ingredients
Soup
- 3/4 cup flour divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 broiler chicken about 3 pounds, cut up
- 2 Tablespoons avocado oil
- 1 large onion chopped
- 2 medium carrots chopped
- 1/2 cup chopped/peeled parsnips
- 2 celery ribs chopped
- 3 garlic cloves minced
- 6 cups chicken stock
- 1/2 cup white wine
- 2 teaspoons sugar
- 2 bay leaves
- 5 whole peppercorns
Dumplings:
- 1-1/3 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup whole milk
- 1 Tablespoon butter melted
To Finish Soup:
- 1/2 cup heavy whipping cream
- 2 teaspoons minced fresh parsley
- 2 teaspoons minced fresh thyme
- Additional salt and pepper to taste
Instructions
Soup
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Use a shallow bowl to coat the chicken. Stir together the flour, salt, and pepper. Add the chicken, a piece at a time, and roll in the flour until coated.
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Heat the avocado oil in a stockpot over medium-high heat. Once the oil is hot, brown the chicken completely in batches. Set chicken aside on paper towels to drain.
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In the same stockpot with the oil, add the onion, carrots, celery, and parsnips. Cook for 8-10 minutes or until the onions are soft and turning brown. Then stir in the garlic and toss all the veggies for 1 minute.
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Stir in 1/4 cup of the flour until blended. Slowly–very slowly–stir in the chicken stock, making sure to stir it constantly. The add in the wine, sugar, bay leaves, and peppercorns. Then return the chicken to the pot. Bring to a boil and then reduce the heat to a simmer. Cover and simmer for 25 minutes, making sure the chicken is no longer pink.
Dumplings
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While the chicken is simmering, take out a large bowl and whisk together the flour, baking powder, and salt. In another smaller bowl, whisk together milk and melted butter until blended. Stir the flour mixture into the milk and melted butter–but only stir until the flour is moistened. Do not overman Then drop by rounded tablespoonfuls onto a parchment-lined and rimmed baking sheet and set aside.
Back to Soup
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Remove the chicken from the pot and cool the chicken on a plate. Remove the bay leaves and skim the fat off the top of the broth. Remove the skin and bones from the chicken and discard. Using 2 forks, coarsely shred the meat into 1-1 1/2" chunks. Return the meat to the soup and cook, uncovered on high heat, until the broth reaches a simmer.
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Once the soup is simmering, do not lower the heat. Drop the dumplings on top of the soup a few Tablespoons at a time. Reduce the heat to low and keep cooking the soup, covered this time, for about 18 minutes or until a toothpick stuck into the center of the dumplings comes out clean. Do not be tempted to lift the lid while simmering!!!
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When the dumplings are done, gently stir in the cream, parsley, and thyme around the dumplings. Season the soup with salt and pepper to taste and serve immediately.
