A cozy, homemade chicken dumpling soup that is perfect for eating on cold, wintery days.
Homemade Chicken Dumpling Soup
- Chicken Soup
1 bone-in chicken thigh
1/4 tsp fine sea salt
1/2 yellow onion, diced
1/2 cup diced red skin potato, cut into 1/2 inch pieces
1/4 cup diced carrot, quartered lengthwise and cut into 1/2 inch pieces
1 cup chicken broth, homemade or store-bought low sodium
1/4 tsp. ginger powder
1/8 tsp. garlic powder
Fine sea salt to taste
Chives or arugula for a garnish, finely chopped
1/4 cup or 35 g all-purpose flour
1/4 tsp. baking powder
1/8 tsp. fine sea salt
3 tbsp. buttermilk
1 tsp. extra virgin olive oil
Take one bone-in chicken thigh and season with about 1/4 tsp fine sea salt. Place in an airtight container and refrigerate for eight hours or overnight. Remove from the fridge and let rest at room temperature for about one hour.
Heat an 8 inch cast iron pan over medium heat for about 5 minutes. Add just enough olive oil to coat the bottom of the pan. Once the oil begins to shimmer, carefully place the chicken in the pan and sear for 7 minutes on one side and about 5 on the other, until both sides have browned and the internal temperature has reached 165 degrees Fahrenheit or 74 degrees Celsius. Set chicken aside.
Place a 3/4 quart saucepan over medium heat and add just enough olive oil to coat the bottom of the pan. Once the oil begins to shimmer add the onion and 1/4 tsp fine sea salt. Cook stirring occasionally until the onions begin to brown.
Add the carrot, potato, chicken broth, and spices to the saucepan and stir. Bring to a boil, then drop to a light simmer. Cover and cook for 8 minutes.
While the soup is simmering, combine the flour, baking powder, and salt in a small mixing bowl. Then stir in the buttermilk and the olive oil until combined.
Once the timer goes off, divide the dumpling batter into three equal portions and add to the soup. Bring to a simmer, cover the soup and cook for 15 minutes.
Carefully ladle the soup into a bowl and garnish with finely chopped chives or arugula.
- If you make the broth using the recipe on this site, you can use the chicken breast leftover from the broth instead of the chicken thigh.
- Always salt to taste in recipes like soups. The amount of salt I consider just right could be too much or too little for you, so start with 1/4 teaspoon and add more salt as needed, a pinch at a time.
- Keep the soup at a low simmer even when covered. If you can hear it boiling, lower the heat until it is back to a simmer. Move it to a smaller burner if you have to.
- if you don’t have a 3/4 quart saucepan, use a 1 quart. I got my 3/4 quart saucepan from Made In (not an affiliate) and cover it with a larger saucepan cover. If you’re looking for it, they call it a butter warmer.
- The taste of ginger is very strong when it is first added but mellows by the time the soup is done.