Martha's Chicken Soup with Parsley Dumplings

Cozy up with a bowl of "Martha's Chicken Soup with Parsley Dumplings," a comforting dish that combines the rich flavor of tender chicken thighs, hearty vegetables, and fluffy, herb-packed dumplings. This soul-warming recipe starts with a deeply savory broth made from caramelized onions, carrots, celery, garlic, and fragrant herbs like thyme and bay leaves. Shredded chicken adds protein and depth, while the crowning touch—a light and buttery parsley dumpling—cooks right in the pot, absorbing every ounce of flavor. Perfect for a chilly evening or when you're craving a homemade classic, this chicken soup with dumplings is as satisfying as it is wholesome, made with easily accessible ingredients in just over an hour. Serve it steaming hot with fresh parsley on top for an unforgettable comfort food experience.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 4 pieces Chicken thighs, bone-in and skin-on
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 large Yellow onion, diced
• 3 medium Carrots, peeled and sliced into rounds
• 3 stalks Celery stalks, sliced
• 3 cloves Garlic cloves, minced
• 2 Bay leaves
• 3 sprigs Fresh thyme sprigs
• 8 cups Chicken stock
• 1.5 cups All-purpose flour (for dumplings)
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt (for dumplings)
• 2 tablespoons Fresh parsley, finely chopped
• 2 tablespoons Butter, melted
• 0.75 cups Whole milk

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and black pepper, then sear them in the pot for 3-4 minutes per side until golden brown. Remove and set aside.

Step 2

In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables soften slightly, stirring occasionally.

Step 3

Add the garlic, bay leaves, and thyme. Cook for another minute until fragrant.

Step 4

Pour in the chicken stock and bring to a boil. Reduce to a simmer, then add the seared chicken thighs back into the pot. Cover and cook on low heat for 30 minutes.

Step 5

While the soup simmers, prepare the parsley dumpling dough. In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the chopped parsley.

Step 6

Drizzle in the melted butter and milk, and mix until a shaggy dough forms. Be careful not to overwork the dough, as this can make the dumplings tough.

Step 7

After the soup has simmered, remove the chicken thighs from the pot. Shred the chicken meat, discarding the skin and bones, then return the shredded chicken to the soup. Discard the bay leaves and thyme sprigs.

Step 8

Bring the soup back to a gentle simmer. Using a tablespoon, drop small mounds of dumpling dough directly into the soup. Cover and cook for 10-12 minutes, or until the dumplings puff up and are cooked through.

Step 9

Taste the soup and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(4244.3g)

Amount per serving	% Daily Value*
Calories	3261.9

Total Fat 152.6g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 818.4mg	0%
Sodium 5646.3mg	0%
Total Carbohydrate 200.5g	0%
Dietary Fiber 13.9g	0%
Total Sugars 30.6g
Protein 268.3g	0%

Vitamin D 94.5IU	0%
Calcium 663.9mg	0%
Iron 27.0mg	0%
Potassium 2880.3mg	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: 42.3%

Protein: 33.0%

Carbs: 24.7%