Chicken Dumpling Soup with Greens
This Chicken Dumpling Soup with Greens is rich, hearty, and full of comforting flavors. Tender dumplings, shredded chicken, and fresh greens come together in a savory broth for a one-pot meal that is perfect for any season.
Equipment
- Large pot For cooking the soup
- Mixing bowl For preparing the dumpling dough
- Ladle For serving the soup
Ingredients
- 2 cups cooked chicken shredded
- 6 cups chicken broth low sodium preferred
- 1 small onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery sliced
- 1 cup spinach or kale, roughly chopped
- 1 tablespoon butter for sautéing
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground
- 1 cup all-purpose flour for dumplings
- 1 teaspoon baking powder for dumplings
- ½ cup milk for dumplings
- 1 tablespoon butter melted, for dumplings
Instructions
- Melt butter in a large pot over medium heat. Add onions and garlic, cooking until softened and fragrant.
- Stir in diced carrots and celery. Cook for a few minutes until slightly softened.
- Pour in the chicken broth and bring to a simmer. Add shredded chicken and let it heat through.
- In a mixing bowl, combine flour, baking powder, milk, and melted butter. Stir until just combined.
- Drop spoonfuls of dumpling dough into the simmering soup. Cover and let them cook for 10-12 minutes until fluffy and fully cooked.
- Stir in chopped greens and let them wilt in the broth. Season with salt and pepper to taste.
- Ladle into bowls and serve warm.
Notes
- For a richer broth, use homemade chicken stock.
- To make ahead, prepare the broth and dumplings separately, then combine before serving.
- If storing leftovers, add fresh greens when reheating to maintain texture.
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