Chicken and Dumplings Soup
This warm and comforting chicken and dumpling soup is elevated with a hint of apple cider and aromatic, fresh rosemary. Topped with fluffy, moist dumplings that plump as they simmer, this classic soup makes a perfect meal for a cozy autumn evening.
Servings: 6 servings
Calories: 286kcal
Ingredients
For the soup:
- 2 tablespoons olive oil divided
- 2 large boneless skinless chicken breast
- 2 carrots chopped
- 2 celery stalks chopped
- 1 medium sweet onion chopped
- 4 cups chicken broth
- 1 cup apple juice
- 1 cup water optional
- 2 sprigs fresh rosemary
- 1/4 - 1/2 teaspoon coarse salt
- Black pepper to taste
For the dumplings:
- 1 cup flour
- 1/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup coconut milk
- 1/2 - 1 tablespoon water
Instructions
- Whisk together dry dumpling ingredients. Add coconut milk, stir to combine.
- In a Dutch oven or large skillet, heat 1 tablespoon olive oil to medium-high. Brown chicken until it easily releases from pan, about 3 minutes per side. Remove from pan and set aside.
- Add remaining oil, onion, celery and carrot. Add a pinch of salt and sauté for about 5 minutes, stirring frequently to release brown bits from pan.
- Return chicken to pan. Add apple juice, chicken broth, water, rosemary and salt & pepper. Cover pot and cook for 15 minutes. Remove and shred chicken. (Reduce heat to low and cover while doing this to prevent liquid loss).
- Return chicken to pot and drop dumpling mixture in 2 tablespoon scoops. Increase heat to medium, cover and cook for another 10 minutes or until dumplings are cooked.
Video
Nutrition
Calories: 286kcal | Carbohydrates: 31g | Protein: 13g | Fat: 13g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 1046mg | Fiber: 2g | Sugar: 7g | Vitamin C: 4mg