📝 About This Recipe
This quintessential American comfort food features a velvety, herb-flecked broth brimming with tender pulled chicken and vibrant root vegetables. The star of the show is the 'drop' dumpling—pillowy, cloud-like morsels of dough that steam directly atop the simmering soup to create a rich, rib-sticking texture. It is a soul-warming dish that tastes like a Sunday afternoon in a farmhouse kitchen, balancing rustic simplicity with deep, slow-cooked flavors.
🥗 Ingredients
The Soup Base
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 3 tablespoons Unsalted Butter (high quality)
- 1 Yellow Onion (medium, finely diced)
- 3 Carrots (peeled and sliced into 1/4-inch rounds)
- 2 Celery Stalks (sliced into 1/4-inch crescents)
- 3 cloves Garlic (minced)
- 1/4 cup All-Purpose Flour (for thickening the base)
- 6 cups Chicken Stock (low-sodium, preferably homemade)
- 1 teaspoon Dried Thyme
- 1 Bay Leaf (dried)
- 1/2 cup Heavy Cream (optional, for added richness)
- to taste Kosher Salt and Black Pepper
The Fluffy Dumplings
- 2 cups All-Purpose Flour (measured using the scoop and level method)
- 1 tablespoon Baking Powder (ensure it is fresh for maximum lift)
- 1 teaspoon Kosher Salt
- 3/4 cup Whole Milk (warmed slightly to room temperature)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt 3 tablespoons of butter over medium-high heat. Season the chicken pieces generously with salt and pepper.
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2
Add the chicken to the pot and sear until golden brown on all sides, about 5-7 minutes. The chicken doesn't need to be fully cooked through yet. Remove chicken with a slotted spoon and set aside.
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3
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the onions are translucent and the vegetables begin to soften.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
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5
Slowly whisk in the chicken stock, scraping the bottom of the pot to release all the flavorful browned bits (fond). Add the dried thyme and bay leaf.
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6
Return the chicken and any accumulated juices to the pot. Bring the liquid to a gentle boil, then reduce heat to low and simmer, uncovered, for 15 minutes.
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7
While the soup simmers, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, salt, and chopped parsley.
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8
Make a well in the center of the dry ingredients and pour in the milk and melted butter. Stir with a fork just until a shaggy dough forms. Do not overmix, or the dumplings will be tough!
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9
Stir the heavy cream into the soup pot if using. Taste the broth and adjust seasoning with additional salt and pepper as needed.
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10
Using a small cookie scoop or two spoons, drop rounded tablespoons of dough directly onto the surface of the simmering soup. Space them out as they will expand.
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11
Cover the pot with a tight-fitting lid and reduce heat to the lowest setting. Simmer for 15 minutes without lifting the lid. The steam trapped inside is what makes the dumplings light and airy.
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12
After 15 minutes, remove the lid and check a dumpling by piercing with a toothpick; it should come out clean. Remove the bay leaf and serve immediately while piping hot.
💡 Chef's Tips
For the fluffiest dumplings, resist the urge to peek! Lifting the lid lets out the steam required to cook the dough through. Measure your flour carefully; too much flour in the dough will result in 'sinkers' rather than 'floaters'. If you prefer a thicker 'stew' style, allow the soup to sit for 10 minutes after cooking; the dumplings will naturally thicken the broth. You can substitute rotisserie chicken to save time—just skip the searing step and add the shredded chicken in step 6. Fresh herbs make a world of difference; try adding a pinch of fresh rosemary or sage to the broth for an autumnal twist.
🍽️ Serving Suggestions
Serve in wide, shallow bowls to allow plenty of room for the dumplings to sit in the broth. Pair with a crisp, green side salad dressed in a bright lemon vinaigrette to cut through the richness. A glass of buttery Chardonnay or a dry sparkling cider complements the creamy base beautifully. Offer extra freshly cracked black pepper and a sprig of fresh parsley on top for a professional finish. If you want more crunch, serve with a side of honey-glazed roasted Brussels sprouts.