This cozy Spring Chicken and Dumpling Soup is packed with tender chicken, fluffy dumplings, and lots of fresh herbs. It’s like a warm hug in a bowl!
Whenever I need a pick-me-up, this soup does the trick. The smell while it cooks is like a comfy blanket wrapping around you. Plus, the dumplings are fun to eat!
I love making this on a chilly day since it’s easy to whip up. Just throw the ingredients in one pot and let it all simmer. So simple, yet so tasty!
Key Ingredients & Substitutions
Spring Chicken: A fresh spring chicken gives the soup a light and tender texture. If you can’t find one, a regular whole chicken works fine, or even chicken thighs can add a rich flavor.
Vegetables: Onions, carrots, and celery are the classic trio known as mirepoix. You can swap in other veggies like potatoes or green beans if you prefer. Frozen versions are also a handy substitute!
Herbs: Fresh herbs like parsley, thyme, and rosemary are key for flavor. If fresh isn’t available, use dried herbs in smaller amounts, as dried are more concentrated. I love adding dill for a twist!
Dumplings: For the dumplings, all-purpose flour is standard, but whole wheat flour can add a nutty flavor. If you’re gluten-free, try a gluten-free flour blend instead.
How Do You Make Tender Dumplings that Don’t Fall Apart?
The secret to great dumplings is careful mixing. You want light and fluffy dumplings that cook perfectly. Here’s how:
- Mix dry ingredients thoroughly, then cut in the cold butter until it looks like coarse crumbs.
- When you add milk, stir just enough to combine. Overmixing will make them tough.
- Make sure your soup is gently simmering before adding the dumplings—this helps them cook evenly.
- Cover the pot and resist lifting the lid for 15 minutes. This traps steam which makes the dumplings rise beautifully!
How to Make Spring Chicken and Dumpling Soup with Fresh Herbs
Ingredients You’ll Need:
For The Soup:
- 1 whole spring chicken (about 3-4 lbs), cut into pieces
- 2 tablespoons olive oil or butter
- 1 large onion, finely chopped
- 3 celery stalks, diced
- 3 carrots, peeled and diced
- 3 cloves garlic, minced
- 6 cups chicken broth or stock
- 1 cup water (optional, to adjust consistency)
- 1 bunch fresh parsley, chopped
- 1-2 sprigs fresh thyme
- 1-2 sprigs fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
For The Dumplings:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons cold butter, diced
- ¾ cup milk
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
How Much Time Will You Need?
This delicious soup recipe will take around 1 hour total, with about 15 minutes of prep time and 45 minutes of cooking time. You’ll enjoy a warm and hearty meal that’s full of comforting flavors!
Step-by-Step Instructions:
1. Prepare the Soup Base:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5 to 7 minutes until the vegetables start to soften and the onion becomes translucent.
2. Add Garlic and Chicken:
Stir in the minced garlic and cook for another minute until it becomes fragrant. Then, add the chicken pieces to the pot and lightly brown them for about 3 to 5 minutes, turning occasionally to cook all sides.
3. Add Broth and Herbs:
Pour in the chicken broth (and water if you’re using it). Add the bay leaf, fresh thyme, rosemary, and sprinkle in some salt and pepper. Stir well to combine all the ingredients.
4. Let the Soup Simmer:
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 to 45 minutes, or until the chicken is cooked through and tender. You’ll know it’s ready when the chicken’s juices run clear.
5. Shred the Chicken:
Carefully remove the chicken from the pot and let it cool slightly. Once it’s cool enough to handle, shred the chicken meat into bite-sized pieces, discarding the bones and skin. Return the shredded chicken to the soup.
6. Make the Dumplings:
In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped parsley and thyme, then add the milk and stir just until combined. Be careful not to overmix!
7. Cook the Dumplings:
Bring the soup back to a gentle simmer. Drop spoonfuls of dumpling batter onto the surface of the simmering soup, making sure to space them evenly. Cover the pot with a lid and let them cook for 15 minutes without lifting the lid. This helps the dumplings steam and rise!
8. Final Touches:
Once the dumplings are cooked through, taste the soup and adjust the seasoning with more salt and pepper as desired. Serve the soup hot, garnished with extra fresh chopped parsley or herbs to brighten up the dish.
This spring chicken and dumpling soup is a delightful blend of fresh flavors, warmth, and heartiness—perfect for a cozy gathering or a comforting meal at home!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover roasted or rotisserie chicken works perfectly. Just skip the browning step and add the shredded chicken directly to the pot after the vegetables have softened. Adjust the cooking time to ensure everything is heated through!
How to Adjust for a Thinner or Thicker Soup?
If you prefer a thinner soup, you can add more water or broth as needed. For a thicker consistency, let the soup simmer longer to reduce it, or add a cornstarch slurry (mix cornstarch with a bit of water) during simmering to thicken it up quickly!
What Can I Substitute for Fresh Herbs?
If you don’t have fresh herbs on hand, dried herbs can work as a substitute. Use about one-third of the amount of dried herbs compared to fresh, as they are more concentrated in flavor. Just remember to add them earlier in the cooking process to let their flavors bloom!
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water or broth if it thickens too much. You can also freeze it for a longer shelf life—just be sure to leave some space in the container for expansion!
