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Chicken and Dumpling Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 4 cups chicken broth
  • 3 carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 1 medium onion, diced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter, melted

Instructions
 

  • Add the chicken thighs, chicken broth, carrots, celery, onion, parsley, and black pepper to the slow cooker.
  • Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • In a medium bowl, stir together the flour, baking powder, salt, milk, and melted butter until a thick batter forms.
  • Drop spoonfuls of the batter directly onto the surface of the hot soup.
  • Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.

Notes

Drop the dumpling batter only after the chicken has been shredded so the dumplings sit on top of the liquid rather than sinking. If the soup seems too thin after cooking, mash a few of the cooked carrots against the side of the pot before adding the dumplings to help thicken the broth naturally.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife