Chicken Noodle Soup and Dumplings

Transform your cold-weather comfort food game with this hearty and satisfying Chicken Noodle Soup and Dumplings recipe. Featuring tender, bone-in chicken thighs simmered with aromatic vegetables, fresh thyme, and bay leaves in a rich, flavorful broth, this classic soup is elevated with the addition of fluffy, buttery homemade dumplings. Soft egg noodles add a cozy, home-style touch, while a sprinkle of fresh parsley completes the dish with a pop of freshness. Perfect for cozy family dinners or battling a chilly day, this soul-warming recipe comes together in just over an hour and serves six generously. Whether you're craving nostalgic comfort or looking to impress your guests, this one-pot wonder is sure to be a crowd-pleaser. Keywords: chicken noodle soup, homemade dumplings, comfort food, cozy dinner recipe, hearty one-pot meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 pieces Chicken thighs (bone-in, skinless)
• 2 tablespoons Olive oil
• 1 medium Yellow onion (chopped)
• 3 medium Carrots (peeled and sliced)
• 2 stalks Celery stalks (sliced)
• 3 cloves Garlic (minced)
• 8 cups Chicken broth
• 2 pieces Bay leaves
• 1 teaspoon Fresh thyme
• 2 cups Egg noodles
• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoon Salt (for dumplings)
• 2 tablespoons Unsalted butter (cold and cubed)
• 0.5 cup Whole milk
• 0 Salt (to taste)
• 0 Ground black pepper (to taste)
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, about 3 minutes per side. Remove the chicken from the pot and set aside.

Step 2

In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Stir in the garlic and cook for 1 additional minute.

Step 3

Pour in the chicken broth and add the bay leaves and thyme. Return the chicken thighs to the pot. Bring to a boil, then reduce the heat to low and simmer for 25 minutes, or until the chicken is cooked through.

Step 4

While the soup simmers, in a medium bowl, whisk together the flour, baking powder, and 1/4 teaspoon of salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Step 5

Stir in the milk until the mixture comes together into a thick dough. Be careful not to overmix.

Step 6

Remove the cooked chicken thighs from the soup. Shred the chicken using two forks, discarding the bones. Return the shredded chicken to the pot.

Step 7

Add the egg noodles to the soup and cook for 8-10 minutes, or until tender. Taste and adjust seasoning with salt and black pepper.

Step 8

Using a spoon, drop small scoops of the dumpling dough into the simmering soup. Cover the pot with a lid and cook for 10-12 minutes, or until the dumplings are fluffy and cooked through.

Step 9

Serve the chicken noodle soup with dumplings in bowls, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(3363.4g)

Amount per serving	% Daily Value*
Calories	2746.8

Total Fat 108.1g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 545.4mg	0%
Sodium 6611.4mg	0%
Total Carbohydrate 266.4g	0%
Dietary Fiber 17.2g	0%
Total Sugars 25.2g
Protein 171.5g	0%

Vitamin D 74.0IU	0%
Calcium 559.3mg	0%
Iron 23.5mg	0%
Potassium 4031.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 25.2%

Carbs: 39.1%