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.
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
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.
Calories: 286kcal Carbohydrates: 31g Protein: 13g Fat: 13g Trans Fat: 0.01g Cholesterol: 27mg Sodium: 1046mg Fiber: 2g Sugar: 7g Vitamin C: 4mg