Ingredients:
For the Soup:
- 1 lb (450g) chicken thighs, boneless and skinless – Provides tender, flavorful meat.
- 1 tablespoon olive oil – Used to sear the chicken, adding depth to the flavor.
- 1 onion, diced – Adds sweetness and a savory base.
- 2 carrots, sliced – Brings natural sweetness and color.
- 2 celery stalks, sliced – Adds a subtle peppery flavor and crunch.
- 2 cloves garlic, minced – Enhances the overall savory taste.
- 4 cups (1 liter) chicken broth – The soup’s base, providing a rich, savory flavor.
- 1 cup (240ml) whole milk – Adds creaminess to the broth.
- 1/4 cup (30g) all-purpose flour – Thickens the broth to a creamy consistency.
- 1 teaspoon salt – Balances and enhances the flavors.
- 1/2 teaspoon black pepper – Adds mild warmth to the soup.
- 1 teaspoon dried thyme – Brings an earthy, aromatic flavor.
- 1 bay leaf – Adds subtle depth to the broth.
For the Dumplings:
- 1 cup (120g) all-purpose flour – Provides structure for fluffy dumplings.
- 1 tablespoon baking powder – Helps the dumplings rise and become light.
- 1/2 teaspoon salt – Enhances the dumplings’ flavor.
- 1/2 cup (120ml) whole milk – Keeps the dumplings soft and tender.
- 2 tablespoons butter, melted – Adds richness and flavor to the dumplings.
Instructions:
- Prepare the Chicken and Vegetables:
- Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook for about 5-7 minutes per side, until golden brown. Remove and set aside.
- Make the Soup Base:
- In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5 minutes until the vegetables are softened and aromatic.
- Sprinkle the flour over the vegetables, stirring well to coat, and cook for another minute to remove the raw flour taste.
- Add Broth and Simmer:
- Slowly pour in the chicken broth, stirring constantly. Add the milk, salt, black pepper, thyme, and bay leaf. Bring to a simmer.
- Return the chicken to the pot, cover, and simmer for 25 minutes, allowing the flavors to meld.
- Prepare the Dumplings:
- In a mixing bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, stirring just until combined. Avoid overmixing for tender dumplings.
- Add the Dumplings to the Soup:
- Remove the chicken from the pot, shred it with forks, and return it to the soup.
- Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed and cooked through.
- Serve:
- Remove the bay leaf, then ladle the chicken and dumplings into bowls. Garnish with fresh parsley if desired, and serve warm.
Importance of Each Ingredient
- Chicken Thighs: They add more flavor and tenderness compared to chicken breasts, keeping the dish moist and rich.
- Olive Oil: Used for searing, it adds a layer of flavor to the chicken and vegetables.
- Onion, Carrots, and Celery: Known as mirepoix, these provide a classic base, adding sweetness and depth to the soup.
- Garlic: Enhances the savory flavors and adds warmth.
- Chicken Broth: A rich, savory base that brings out the flavor of the chicken and vegetables.
- Whole Milk: Adds creaminess, making the broth thick and velvety.
- Flour: Used for thickening the soup, giving it a comforting, stew-like consistency.
- Salt and Black Pepper: Essential seasonings that enhance all the other flavors.
- Thyme and Bay Leaf: Provide subtle, aromatic notes that give the soup its classic flavor.
- Dumpling Ingredients (Flour, Baking Powder, Salt, Milk, Butter): These come together to create light, fluffy dumplings that absorb the flavors of the soup while adding a satisfying, hearty texture.
Enjoy this classic dish for a cozy, homemade meal that’s perfect for cold days or any time you’re craving comfort food!
